This restaurant pays tribute to Li Jieren, a renowned novelist and food connoisseur. Not only is it located just steps away from the latter’s former home, it is also named after the restaurant he opened back in 1930. The kitchen aims to recreate Chengdu flavours beloved of the intellectuals of the era, like braised eel with eggplant glistening in red oil. Poached freshwater fish showcases a classic Sichuan lychee flavour profile, balancing sweet, tangy and mildly spicy flavours.