Martin Yan, a household name in North America, opened the Chinese restaurant in San Francisco's most lively Union Square. The decoration is very distinctive. I want to experience the advanced version of American Chinese food. It is worth a try. The hot and sour soup is full of strength. It is used to appetize the signature Beijing roast duck. The small steamed buns are replaced by pancake bags. The crispy duck skin with oily Sichuan flavor and the beef crispy inside and outside with special sauce has a refreshing feeling.