As Hubei natives, the owner and head chef do not budge on what qualifies as true Hubei cuisine. They ship most ingredients from their home province; those they can't, they make themselves – sauces and pickles are as authentic as can be. The menu is season-driven, but classics like river fish, spicy fish maw and offal, or grilled-steamed pork coated in coarse rice flour are ever present. Go for spicy or mild when pre-ordering the famous lamb and fish stew.