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It is noted for the attention to natural ingredients, and the insistence of maintaining a traditionChinese culinary tradition. According to The New Yorker, "it has a devoted following among Zhejiang's public figures and wealthy businessmen."[2] One of its best known dishes is wuming yingxiong (无名英雄), made by boiling a stock from smaller crucian carp in the manner of bouillabaisse and then poaching the serving fish in this broth.[2] References1. ^{{citation|title=Rich tastes |last=Xu |first=Junqian |journal=China Daily |date=2011-03-23 |url=http://www.chinadaily.com.cn/cndy/2011-03/23/content_12212020.htm}} {{coord|30.227146|120.110779|display=title}}{{PRChina-struct-stub}}2. ^1 {{citation|first=Fuchsia |last=Dunlop |title=Garden of Contentment |journal=The New Yorker |date=2008-11-24 |pages=54–61 |url=http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_dunlop}} 1 : Restaurants in China |
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