圣艺术酒店

In stark contrast to the century-old façade, the interior juxtaposes local serpentine stone and cypress wood for a sleek, Nordic vibe. The owner remodelled the family manor she inherited and manages the business; her partner, who received formal training in France, helms the kitchen. The menu showcases local ingredients such as Muscovy duck or glue berries into culinary gems using French techniques. To honour the family's roots in poultry farming, the menu includes a signature egg dish that celebrates their history.

Its sign could use a new coat of paint and the room is nothing to write home about, but the regulars have been returning for its hearty beef soup for nearly three decades. The broth is made from beef bones and tendons, slow cooked for up to eight hours. Fresh local beef is shipped from the slaughterhouse three times a day to ensure freshness. Besides the soup, beef stir-fry and braised pork rice are also popular. Avoid peak hours if you don’t want to wait.

In the past 10 or so years, nearly every car on the way to Jiangjun Fishing Harbour stops here to try its fresh catch at great prices. Pick your critters from the fridge and ask the server for the best way to prepare them. The sizzling three-cup marbled eel is its speciality, exuding heady aromas and savoury umami. A great spot for lunch on your trip to Qinkunshen Salt Fields or Mashagou 3D Mural Village. Reservations on holidays are recommended.

The owner’s family used to run a plum farm in the neighbourhood. In the 1990s, they opened this restaurant, incorporating the tangy stone fruit into their recipes. Diners’ favourites include plum-scented pork, egg tofu in plum sauce, and stir-fried pork intestines with sour plums. There is a shop selling plums next door and the Meiling Scenic Area nearby is a famous viewing spot for plum blossom in winter. It’s best to book at the weekend.

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