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Xiao Wei's Sichuan cuisine was already a top-notch brand during the peak period when Sichuan cuisine was extremely popular in Taiwan. Many celebrities, such as Zhang Daqian and Zhao Yaodong, were regular guests here. This time-honored restaurant, which has been in business for over 40 years, is a place where many older generation food lovers, as well as knowledgeable young people, often come to savor the taste of the past. Located on the third floor of a building beside Gongyuan Road, it is not luxurious, but when the elevator door opens, it feels like entering a time tunnel. The interior decoration is entirely in a nostalgic style, and even the waiters are long-time employees who have worked here for decades, making customers feel very warm and friendly. The dishes here have remained consistently delicious for many years. The cooking is substantial, and both the spiciness and saltiness are just right. When asked how they manage to achieve such delicious food, the owner simply said, "Salt should be used properly, neither too salty nor too bland, and the food will naturally taste good. No matter what the dish is, if the salt is just right, the taste will naturally be good." It is this straightforwardness and persistence that have allowed the restaurant to remain popular for many years. Recommended dishes here include dry-fried green beans, Wugeng intestinal stew, and lotus leaf braised pork, all of which are very authentic Sichuan dishes.