Despite its cutesy name, this cool, elegant restaurant serves a delectable style of Peking Mandarin cuisine that dates back almost 3,000 years. The cooking owes some of its piquancy to various Mongolian ingredients, which are well represented in the restaurant's savory stew, called "hotpot." Regulars come for the shark-fin soup; the beef in oyster sauce; the seaweed; the sesame-seed prawns on toast; the duck with chile and black-bean sauce; and the fried, sliced fish. The specialty is dumplings, and you can make a meal from the dim sum list. Portions aren't large, so order as many dishes as you'd like to sample. Chinese tea is extra. Service is leisurely, so don't dine here before a theater date.