Ben and I had lunch at Yu Xiang Kitchen, near the Guomao area.

A savoury tofu pudding dish; the soy beans add crunchiness; contrast to the smooth tofu pudding.

Bean curd sticks with mushrooms.

Pork rib soup with corn and walnut.

I believed they called this Wild Flower stir fry.

The wild flower looks like cauliflower but with long stems.

Spicy rabbit; the rabbit meat texture resembles chicken breast.

The meal came to RMB234 (CAD39).