Like many average and high-end restaurants in Beijing, the restaurant serves bird's nest, abalone and shark fin soup, while other important specialities include wild soft-shelled turtle, fish from Yangtze River, plus venison and farm-bred deer.

The Chinese believe that soft-shelled turtle replenishes your energy and is a very good source of nutrition. The turtle comes from Honghu Lake in Hubei, a natural reserve full of fish, shrimp and crabs. The restaurant braises its turtles in brown sauce , then turns them into white or brown soup.

Another speciality is the "soaked" crab, or prawn. The restaurant took two years to invent its own cooking method, in which it gives its crab and prawn dishes a unique taste by soaking the seafood in seasoning materials.

There are also spicy crabs and spicy prawns served in stone pots.

Besides that the menu includes such wonderfully sounding dishes as "Buddha, jump off the wall" soup, prepared with a variety of seafood and meats simmered for a long time. There are other seafood dishes, like the Wuchang fish, blunt-nose, black bream, Hui fish and long-nose catfish. More conservative diners might be tempted instead by common dishes like fried squid slices with leek, and steamed ground rice with pork.

An average meal might set you back 100 yuan per person. The menu is in Chinese but there are color illustrations for most dishes.

No need to rush in and out: There are also private rooms with karaoke and TV.