Though a showcase for all regions of Chinese cooking, including Szechuan and Hunan, the majority of the menu is Cantonese, from an excellent moo goo gai pan (a stir-fried chicken and vegetable dish) and sweet-and-sour pork to lobster. Other good choices are the "Imperial Pine Cone Fish" -- a crispy whole (deboned) snapper topped with sweet-and-sour sauce, and the Cantonese roast duckling. For a fiery hot treat, try the fried squid with Szechuan peppercorn sauce. The distinctive building has a curved, yellow-tile roof with ornate carvings inspired by the Forbidden City.