Xiao Donghe Fish Restaurant (Lingdong Street Branch)
Northeastern Chinese cuisine · ⭐ 4.1
No. 109-2 Lingdong Street
Dragon Mate tips
If you are traveling in China to visit Shenyang, this restaurant is worth a stop for great food. This restaurant is located at No. 109-2 Lingdong Street. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Colorful Glass Noodles, Braised Eggplant, Stewed Fish Head in Clay Pot.
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: Shenyang
- Category: Northeastern Chinese cuisine
- Rating: 4.1
- Address: No. 109-2 Lingdong Street
- Popular dishes: Colorful Glass Noodles, Braised Eggplant, Stewed Fish Head in Clay Pot, Peking Roast Duck, Classic Sweet and Sour Pork
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Dishes
Colorful Glass NoodlesFive-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
Braised EggplantStir-fried eggplant is a home-style dish primarily made with eggplant. After cutting the eggplant into pieces or slices, it is stir-fried in oil until slightly golden, then seasoned with ingredients such as garlic, soy sauce, and sugar, and slowly simmered until the eggplant is fully flavored and tender.
Stewed Fish Head in Clay PotA savory dish made by slow-cooking a fresh fish head with tofu and seasonings in a clay pot, resulting in a rich, creamy broth.
Peking Roast DuckOld Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
Classic Sweet and Sour PorkOld-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
Lotus Leaf PancakeLotus leaf buns are a traditional snack made primarily from flour, named for their shape resembling lotus leaves. To prepare them, the dough is rolled into thin sheets, brushed with oil, and sprinkled with scallions, salt, and other seasonings. The dough is then folded into a lotus leaf shape and pan-fried until both sides turn golden brown.
Steamed White FishA dish made by steaming fresh white fish with ginger and scallions, resulting in a delicate and flavorful seafood experience.
Oyster GrasshopperA dish featuring fresh oysters and grasshoppers, typically steamed or stir-fried to preserve natural flavors.
Iron Plate Blood SausageA dish made from pig blood, pork, and spices, grilled on a hot iron plate until crispy outside and tender inside. Popular in Northeast China as a warming winter food.