This brand under the Xin Rong Ji group specialises in Sichuan fare, in particular cuisine from Yibin, the home city of the chef. He doesn't hold back on the use of fiery chillies and even makes his own cured bacon in-house. River fish and quick-fried dishes are the biggest draw. With its deep fiery heat, the plateau loach hot pot with green Sichuan peppercorns on the vine is a hit. The quick-fried pork liver and kidney is another must-try.