Zigong is famous for its thriving salt industry that brought wealth and an extravagant food culture to the city. This kitchen skilfully melds Zigong cooking with Huaiyang and Cantonese elements: the slow-cooked spicy ox tongue is both soft and toothsome; the time-honoured recipe of braised yak hoof in roasted chilli sauce is best enjoyed with plain noodle soup. Reservations are mandatory and menus can be tailored to diners' budgets.