There is a yard outside but we can't sit there because the sun is too strong. I went there for the blood duck because I have a lot of affection for this Yongzhou dish. This specialty dish, which is supposed to be very spicy, lacks the spicy element except for the taste of litsea cubeba oil. The meat is too big and the blood is not rubbed into the cracks of the bones, which is quite different. The scorpion soup and the preserved egg with pounded chili peppers are good. The marbled beef cooked in the hall is actually just fried beef on a stone slab because it is difficult to control the heat this way.