This came to the table undercooked in a chafing dish, with alcohol lamps underneath actually finishing the cooking. The fish looked like three halibut steaks under the usual blanket of fine-shredded ginger. But its flesh, once boned and served by eager waiters, was so much lighter than halibut in texture, with such a buttery-rich flavor, that it could only have been cut from a large flounder. They do give you the entire duck, so this cool-temperature dish could cover your meat needs on a hot night. It wasn't batter-fried, but it was a prosaic dish on an otherwise dazzling table.
Weak tea is served in large mugs.
We didn't second-guess it for a minute. This is a big dish of crushed ice mixed with some condensed milk, red beans, candied barley, cubes of stiff jelly, and a few lotus seeds and gingko nuts. Waiters apportion this into smaller bowls, and you have something vaguely like coffee ice with some solids. This was a good way to end the meal, and I ate all of mine with relish. It's a small room, and most of it is taken up by people intent on eating incredibly delicious things.