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Although the restaurant's name is based on the four spirit soup, every table must order the meat zongzi. It insists on the texture of the northern-style zongzi, using long and sharp glutinous rice, filled with red meat, chestnuts, and egg yolk, and tightly wrapped with bamboo leaves. Then it is steamed over water, making the chestnuts soft and delicate, and the egg yolk fragrant and delicious. The four spirit soup base is made from a bone broth, adding the "four spirits" crushed into powder: coix seed, Chinese yam, poria, and lotus seed. Then it is cooked together with pork intestines and coix seed in a pot. The cloudy soup is fresh and not greasy, matching the rich and flavorful meat zongzi, making for a simple yet satisfying meal.