Drunk chicken. When my Ningbo-nese grandmother made drunk chicken, she would use a freshly slaughtered organic chicken, and use the best Shaoxing wine. Just not the same as grandma's. But it's not the restaurant's fault, it's just times are different now.This was so good though. Dian Tiao Yellow Croaker. Diao Tiao is a kind of seaweed Ningbo-nese often use in their cuisine. Many Shanghainese are from Ningbo, so Dian Tiao is prevalent in Shanghainese cuisine too. The batter is terrific, not greasy at all, and the fish inside was so fresh and tender and flakey. Perfectly cooked. Def going back for this dish.