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Hongli Xinxi Hotel (Dongting Branch)

Cantonese cuisine · ⭐ 4.8

3rd Floor, Jingshi International Center, No. 20, Dongting Middle Road (near Xishan District Government)

Dishes

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  Smooth Sailing Mandarin Fish

  A dish featuring fresh mandarin fish steamed with ginger, scallions, and soy sauce, symbolizing smooth sailing and good fortune.
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  Beijing Roast Duck

  A classic Beijing dish featuring crispy-skinned duck served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Almond Toast Slices

  Almond Toast Slices are a simple baked snack. Main ingredients include sliced bread, almond flakes, butter, white sugar, and eggs. To prepare, melt butter and mix it with beaten eggs and sugar. Dip both sides of the bread slices in the mixture, sprinkle almond flakes on the surface, and bake in a preheated oven until golden and crispy. The result is a crispy exterior with a soft interior and the nutty aroma of almonds.
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  Hongli Qingtuan Assortment

  A fusion dessert combining traditional glutinous rice dumplings with herbal flavor, filled with sweet bean paste, salted egg yolk, and savory meat, steamed to perfection.
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  Stir-Fried Guangdong Mustard Greens

  Steamed Cantonese Bok Choy is a vegetarian dish primarily made with fresh Cantonese bok choy. After washing the vegetables, they are briefly blanched and then quickly stir-fried in hot oil, seasoned with an appropriate amount of salt to preserve the crisp and tender texture of the greens.
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  Hong Kong-style Roast Chicken

  Hong Kong-style roast chicken made by marinating chicken and slow-roasting it in a hanging oven, resulting in crispy skin and tender, juicy meat with a smoky flavor.
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  Hong Kong-style Roast Duck

  Hong Kong-style Roast Duck is a classic Cantonese dish, primarily made with high-quality force-fed duck. The duck is marinated, coated inside and out with a special sauce, and then hung in a specially designed open-flame hanging oven for roasting. During roasting, the skin becomes evenly crispy and glossy red, while the meat remains tender and juicy. The finished dish has a deep red color, crispy skin, and tender meat, making it a representative dish of Cantonese barbecue.
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  Hong Kong Style Roast Meat Trio

  Hong Kong-style roast meat trio includes roasted goose, char siu, and roast pork. Made from fresh duck and pork, marinated and oven-roasted. Goose skin is crispy, meat tender; char siu is sweet-savory; roast pork has balanced fat and lean.
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  Lipu Taro

  Lipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
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  Garlic and Vermicelli Imperial Crab

  Fresh imperial crab meat is steamed with garlic, vermicelli, and seasonings to create a rich, savory dish.
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  Cilantro Beef

  Cilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.

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