The restaurant often chosen for company dinners features Shanghai cuisine, which has a heavier and oilier flavor, but is delicious and suitable for gatherings.

It’s advisable not to take the appetizers already set on the table, as they are expensive and little in quantity; it’s better to order your own dishes.

This time, we had pickled mustard green with tofu skin, which is relatively light but flavorful. The Wuxi ribs were braised until the meat was very tender; they are delicious but relatively oily. The stir-fried shredded pork with dried tofu is something my colleagues always order; it pairs well with rice and the dried tofu is finely sliced. Stir-fried soybean sprouts are quite rare outside, and although they are a bit oily, the vegetables are very tender. The red bean paste pot cake is on the sweeter and oilier side, but still tastes good. The drunk chicken is a relatively light dish, yet still flavorful, with a subtle hint of alcohol.