While this room commands panoramic vistas, your attention may be drawn to the gastronomic spectacle in the open kitchen. Rows of chestnut-fed Huairou ducks prized for their unique nutty sweetness are grilled in a display oven. The long-lost Beijing classic crispy pork belly is also a must-try. This delicious cut of meat is marinated, sun-dried, wood-grilled, sliced and stewed in a dense chicken stock that takes eight hours to make. Reservations are a must.