Providing not only high-end dining but also a culinary history lesson, Shi takes imperial cuisine to a new level. The specialty dishes, contemporary renditions of classic recipes, all come with a story, told by the waitstaff, that link the food to a specific Chinese emperor. We started with the “Poison” Soup (RMB167), a chicken broth infused with Chinese herbs for a slightly bitter aftertaste, which had legendary effects on General Hong of the Ming and Qing dynasties. Next up was the Concubine Fragrance Grilled Lamb Chops (RMB227), a deliciously spicy Xinjiang favorite from Emperor Qianlong’s rule. The Imperial Roast Duck (RMB77), served with a fantastic orange sauce, was a nice update to the traditional kaoya, although the Put on the Yellow Robe (RMB67), a tofu, egg and vegetable dish named for the Song dynasty’s first emperor, was overwhelmingly egg-y. A special set menu includes smaller portions of the dishes for just RMB187.