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Xiao Hongli Restaurant (Dongting Store)

Cantonese cuisine · ⭐ 4.7

Jingshi Building, 3rd Floor, Dongting Middle Road and Erquan Road

Dishes

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  One品 Spicy Blood Duck

  One品 Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and luncheon meat, boiled and stir-fried then simmered in broth, finished with chili and Sichuan pepper. Combines blanching and stewing for tender ingredients and rich flavor.
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  Winter Melon and Coix Seed Pork Rib Soup

  A nourishing soup made with pork ribs, winter melon, and coix seeds, simmered to create a light and refreshing flavor with health benefits.
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  Sichuan-style Spicy Chicken

  Sichuan-style Spicy Chicken is a cold dish made primarily with chicken thigh meat or whole chicken. The cooked chicken is shredded into strips and mixed with ingredients such as peanuts, green onions, ginger, garlic, and cilantro. It is then dressed with a sauce made from chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, salt, and sesame oil, and served after being well combined.
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  Hongli Seafood Fried Rice

  Hongli Seafood Fried Rice features fresh shrimp, squid, and crab sticks stir-fried with seasoned rice, eggs, peas, and carrots for a savory and satisfying dish.
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  Taojiao Silver Ear Soup

  Taojiao and silver ear soup is made from taojiao, silver ear, rock sugar, and water. Soak taojiao in advance, clean and tear silver ear into small pieces, then boil together with water until silver ear becomes soft and gelatinous, finally add rock sugar for 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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  Lovesick Pork Intestine and Tendon Casserole

  Lovesick Pork Intestine and Tendon Casserole is a Chinese stew dish featuring pork large intestine and beef tendon as main ingredients. The pork intestine is thoroughly cleaned, blanched, and braised to remove any unpleasant odors and impart a foundational flavor. The beef tendon requires prolonged stewing until it becomes tender, soft, and chewy. The prepared intestine and tendon are then combined in a clay pot or casserole dish, simmered with broth, ginger slices, scallions, cooking wine, and a small amount of soy sauce. This process allows the ingredients to fully absorb the broth and integrate their flavors. The finished dish has a rich broth, with the intestine being tender yet resilient and the tendon offering a gelatinous, satisfying texture, creating distinct layers of mouthfeel.
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  Braised Small Potatoes in Clay Pot

  A comforting dish of small potatoes simmered in a clay pot with vegetables, resulting in tender, flavorful bites.
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  Cantonese Braised Platter

  A classic Cantonese dish featuring assorted ingredients like pork belly, eggs, tofu, and pig trotters braised in a rich, aromatic sauce.
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  Crispy Red Rice Noodle Roll

  Crispy red rice noodle is a type of sausage made primarily from red rice, with a thin, crispy fried outer skin and fillings typically including pork, shrimp, wood ear mushrooms, and carrots, steamed or fried for a rich, layered texture.
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  Steamed Yellow Croaker with Huadiao Wine

  Steamed Yellow Croaker with Huadiao Wine is a classic Zhejiang dish. Fresh yellow croaker is steamed with premium Huadiao wine. The cleaned fish is placed on a plate, drizzled with Huadiao wine, and garnished with ginger slices and scallions to remove fishy odors and enhance aroma. It is then steamed over high heat. The mellow fragrance of the wine permeates the tender, delicate fish meat, resulting in a light and fresh flavor that highlights the natural taste of the fish and the elegant wine aroma.
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  Snow Pea and Bamboo Shoot Stir-fry

  A classic Chinese dish made with preserved mustard greens and winter bamboo shoots, stir-fried for a fresh, savory flavor.
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  Fragrant Stone Pot Frog

  A Sichuan dish featuring frog meat cooked in a stone pot with vegetables and spices, delivering a rich, aromatic flavor.

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