I didn't get a shot from Li Xian's perspective, but I did get the same satisfying stomachache!

Although I didn't stay in the same hotel as Li Xian, I explored every corner of the Shudetang Hotel – the scenery was truly beautiful. • After arriving in Chengkan, I went straight to Ouyuan Restaurant for lunch, but there was a long queue due to the weekend. I waited for half an hour, but since I was already waiting, I figured I had to eat as much as I could. • 1️⃣ Stinky Mandarin Fish The star of Anhui cuisine! 1. **Slightly pungent, yet irresistible; the garlic cloves and meat fall apart easily with a pinch; the salty, savory, and spicy flavors dance on your tongue, making you want to eat two bowls of rice right away.** 2️⃣ **Chengkan Hairy Tofu:** With a fuzzy exterior, the inside is incredibly tender and smooth. Pan-fried to a golden brown, dipped in chili sauce, it bursts with juice in every bite—a truly amazing Hui-style "cheese." 3️⃣ **Stone Ear and Free-Range Chicken Soup:** Slow-cooked in mountain spring water for 4+ hours, the stone ear is crisp, the chicken tender, and the broth golden and clear—a lifesaver in autumn and winter. 4️⃣ **Garlic-Flavored Lettuce:** Stir-fried to retain its crisp green color, the garlic flavor enhances the taste without overpowering it, refreshing and cooling, a green and safe choice. 5️⃣ **Farmhouse-Style Stir-Fried Pork:** Freshly picked chilies and freshly cooked free-range pork, the wok hei (wok aroma) is incredible, it's so spicy you'll be jumping up and down, but you can't stop eating—a harmless, fresh spiciness that hits the soul! This one can be ordered without spice. · Outside the window are lotus ponds and gray tiles; inside is the taste of a thousand-year-old Hui-style kitchen. Didn't capture Li Xian's perspective, but got the same satisfying stomach experience!