Founded in 1930, this state-owned restaurant specialises in Jiangzhe cooking, especially river fish cooked in myriad ways. Diners pick their own catch from the huge live fish tanks. The menu also features roast duck and regional cuisines. The Zhenjiang pork trotter aspic has the perfect ratio of fatty and lean meat; the stir-fried swamp eel in brown sauce is flavoursome and velvety. Reservations are only accepted for bookings before noon.