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Hongda Yan Old-style Restaurant (Qunli Fourth Avenue Branch)

特色菜 · ⭐ 4.8

No. 199, Qunli Fourth Avenue, Gongnong Subdistrict (within the courtyard of Holiday Inn Express)

Dishes

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  Northeastern Sweet and Sour Pork

  Northeastern Guobaorou is a dish made primarily from pork tenderloin. The meat is cut into pieces, coated with a starch paste, and deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and tomato ketchup, evenly coating the meat pieces in a sweet-and-sour glaze. The cooking process emphasizes precise heat control to ensure a crispy exterior and tender interior.
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  Five-Grain Nut and Vegetable Salad

  A refreshing salad made with mixed greens, vegetables, five grains, and nuts, dressed in a light olive oil and lemon vinaigrette.
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  Sashimi Assorted Platter

  A colorful platter of assorted sashimi featuring fresh raw fish such as salmon, tuna, and snapper, served chilled for a delicate, refreshing taste.
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  State Banquet Garlic Dumplings

  A refined dumpling dish featuring minced pork and garlic, handcrafted with thin wrappers. Served in state banquets for its rich flavor and elegant presentation.
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  Glass-Braised Young Pigeon

  A delicately prepared young pigeon dish, steamed to perfection with a translucent skin and tender meat, served with a savory sauce.
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  Homestyle Stewed Dish

  Home-style stew is a dish made by slow-cooking various vegetables and meats. Common ingredients include pork belly, potatoes, carrots, and cabbage. Meat is blanched or seared first, then combined with vegetables and seasonings, simmered gently until tender and flavorful.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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  Steamed White Fish from Xingkai Lake

  A dish featuring fresh white fish from Xingkai Lake, steamed with ginger and scallions to highlight its tender and delicate flavor.
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  Stone Pot Cod

  Fresh cod fillet cooked in a stone pot with aromatics and vegetables, resulting in tender fish and rich broth.
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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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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Crab Meat and Bamboo Shoot Soup

  Made primarily from crab meat and bamboo shoots, simmered in clear broth or water, resulting in a light, refreshing soup with a delicate bamboo fragrance.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Crispy Sweet Bean Paste

  Snow Skin Red Bean is a traditional dessert made primarily from red bean paste and egg whites. The red bean paste is shaped into small balls, coated with whipped egg white batter, then deep-fried in oil until golden and crispy, forming a snow-white crust. The finished dish has a crisp exterior and soft, sweet interior.

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