Cantonese cooking on Kantstraße, for decades.

The ducks hang in the window — not decoration, that's the point. The menu splits in two: German-adapted dishes up front, Canton in the back. That's where the soups are: seaweed soup with fish head and tofu, the real hot-and-sour. Plus Hong Kong duck, noodle soups, and salt-and-pepper tofu. Large tables with lazy Susans. Open daily until 10.45pm, closed Thursdays.