The location and atmosphere of Longjing Caotang have a quality of being "a step away from the dust," as if hidden in a secret realm. The private rooms are spacious, with comfortable table distances, adding tranquility and a sense of ritual to the entire meal. This feeling of composure extends to the presentation of the dishes as well.

The duck tongue is beautifully shaped, with a hint of wine aroma. The texture is slightly soft but the seasoning is somewhat sweet and heavy. While it is not lacking in quality, it is quite ordinary in terms of personal preference.

The yellow wine jelly with clams is visually delicate, with a faint aroma of yellow wine that is refreshing and subtle. The braised radish slices beside it have a clear sweet flavor, which is a typical elegant opening of Jiangsu and Zhejiang cuisine.

The five-spice meat jelly is bouncy without being sticky, with a clean meaty taste, and when paired with spice powder, it enhances the aroma, making it one of the more enjoyable cold dishes.

The favorite dish at the table is the old duck soup. The large bowl floats with golden yellow broth that is fresh, not greasy, allowing one to taste the natural essence of duck, bamboo shoots, and mushrooms, truly embodying the concept of "warming the stomach"!

The most eye-catching hot dish is the Dongpo pork. The square pieces of meat are shiny and enticing, with a clear distinction between fat and lean meat. It is tender yet not greasy on the palate, with rich and clean sauce flavor, showcasing the hallmark skills of Jiangsu and Zhejiang cuisine. Paired with freshly steamed small buns that soak up the meat juice, it is truly delightful.

The steamed taro is also a pleasant surprise. The taro is fluffy, with just the right sweetness, carrying the softness and delicacy characteristic of Jiangnan cuisine, making it a delicious item that can halt one’s chopsticks for a moment of savoring.

The sour cabbage fish soup base is rich but not overly salty, with tender fish flesh. The bean paste steamed fish is thicker in flavor, and the fermentation aroma of the bean paste adds depth to the fish. Although these two dishes have different styles, they both showcase the chef's control over cooking time.

In summary, the dishes at Longjing Caotang are not ostentatious but rather focus on heat management, cleanliness, and delicacy. The duck soup, Dongpo pork, and taro are the three standout dishes; the duck tongue can be seen as an optional and ordinary choice. Dining on this meal in a large private room that feels like a secret realm indeed has its unique charm.