Many of the best chefs in Beijing's imperial kitchens hailed from China's northeastern province of Shandong; this modest but bright Shandong restaurant is a good introduction to the region's cuisine. Specialties include steamed dumplings and hand-pulled noodles either in soup or stir-fried. Among the typical accompaniments are a salad of jellyfish, seaweed, or cucumber and a plate of cold, poached chicken marinated in Shaoxing wine.