Inside a lakeside pavilion of an old imperial garden in Beijing, carved wood windows, red‑wood tables and chairs, dusk warm light. On the table an ornate porcelain plate holds thinly sliced beef drizzled with red chili oil, sprinkled with Sichuan pepper powder, white sesame seeds and fresh cilantro. Side dishes: roast duck, garlic‑steamed fish, braised lion’s‑head meatballs. Tableware: blue‑and‑white porcelain plate and bowls, zisha teapot, copper chopstick rests. Scene classical and elegant, rich colours, composition emphasizes the main dish.
