In the Happy Valley side of the row of catering, the environment is very good, in the rooftop of the room can see the Happy Valley side of the small lake. Cuisine to Sichuan cuisine, seems to have a sense of Cantonese cuisine. As far as the Sichuan part is concerned, the work is very exquisite, color and flavor are good, especially some innovative dishes are very good. I remember there was an eggplant, I don't know what kind of ingredient was put on top, it would move in the heat, especially like a blooming flower, super sensational. There was also an innovative dish made with rice noodle and sea cucumber, a mixture of two different flavors that was also quite fresh, but the dish lost its appeal due to the sticky nature of the rice noodle. In this kind of place to eat home-cooked food, it will feel a little ordinary, such as ordering Mapo Tofu and back to the pot meat, these two benchmark dishes can only reach the level of delicious, not enough to surprise.