There is a yard outside but we can't sit because the sun is too strong. I went there for the blood duck. After all, I have a special affection for this Yongzhou dish. This specialty dish, which should be very spicy, has no spicy element here except for the taste of litsea cubeba oil. The meat is too big and the blood is not rubbed into the gaps between the bones, which is very different. The scorpion soup and the pounded chili and preserved egg are good. The marbled beef cooked in the hall is actually fried beef on a stone slab. Because it is difficult to control the heat in this way, the beef was scrapped in the end as it was all old and dry.