Hong Ding Jiangsu Gourmet Cuisine
其他美食 · ⭐ 3.9
No. 109 Shengli Street
Dragon Mate tips
If you are traveling in China to visit Taiyuan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 109 Shengli Street. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Yangzhou Lion's Head Meatballs, Lemon Chicken Feet, Pan-fried Angus Beef Cubes.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Taiyuan
- Category: 其他美食
- Rating: 3.9
- Address: No. 109 Shengli Street
- Popular dishes: Yangzhou Lion's Head Meatballs, Lemon Chicken Feet, Pan-fried Angus Beef Cubes, Pan-Seared Angus Beef Cubes, High-Calcium Crispy Shrimp
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Dishes
Yangzhou Lion's Head MeatballsYangzhou Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean meat, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in water or broth until fully cooked. The result is tender, flavorful meatballs with a rich taste.
Lemon Chicken FeetLemon chicken feet is a refreshing cold dish made primarily from chicken feet, seasoned and marinated with lemon juice, garlic, cilantro, and other seasonings. After being boiled, the chicken feet are thoroughly mixed with the dressing and refrigerated for several hours to allow the flavors to fully penetrate.
Pan-fried Angus Beef CubesPan-fried Angus beef cubes with vegetables, tender and flavorful.
Pan-Seared Angus Beef CubesHigh-quality Angus beef tenderloin is cut into cubes, marinated in a secret sauce, then quickly pan-seared to lock in juices—resulting in a crispy exterior and tender, flavorful interior.
High-Calcium Crispy ShrimpHigh-calcium crispy shrimp made with fresh large shrimp, deveined and留尾, marinated with rice wine and ginger, then lightly coated in starch and deep-fried until golden and crunchy. Tender shrimp meat with a crisp, golden crust, rich in calcium.