Hongshan Xiaoyuan · Rural Cuisine Yard (Hongshan East Road Branch)
地方菜 · ⭐ 4.5
Adjacent to Juedan Carnival, Hongshan East Road
China trip · China travel
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Dishes
Lincang Papaya ChickenA Yunnan specialty featuring chicken and fresh papaya, simmered until tender with a rich, savory broth.
Classic Sweet and Sour Pork RibsClassic Sweet and Sour Pork Ribs use pork ribs marinated in soy sauce, deep-fried, then glazed with a sweet and sour sauce made from sugar, vinegar, and spices. The dish is tender, glossy, and balanced in flavor.
Simao Stir-Fried ChickenA Yunnan specialty dish made by stir-frying chicken with green peppers, onions, and garlic, offering a fragrant and slightly spicy flavor.
Signature Stir-Fried Beef with Green PeppersSignature stir-fried yellow beef is made with fresh yellow beef and vegetables like green pepper, red pepper, and onion, quickly stir-fried. Beef slices are marinated and then cooked at high heat with vegetables to keep the meat tender and veggies crisp.
Signature Yard Big Stir-Fried PorkA classic home-style dish featuring pork belly stir-fried with green peppers and onions, known for its rich aroma and savory taste.
Oil-Pickled TripeA Sichuan dish made by quickly stir-frying pig or beef tripe with chili, garlic, and ginger for a spicy, crunchy texture.
Sea Vegetable and Taro Stir-fryA Sichuan-style dish featuring fresh sea vegetables and soft taro, stir-fried with chili, garlic, and green peppers for a savory, slightly spicy flavor.
Fried Spare RibsFried ribs is a dish primarily made with pork ribs. After washing, the ribs are marinated with seasonings, then coated with starch or flour before being deep-fried in hot oil until golden and crispy. The finished dish has a crunchy exterior and juicy interior.
Tengchong Great Rescue RideTengchong Da Jiujia is a fried rice dish made with rice, eggs, ham, and green onions. Rice and beaten eggs are stir-fried together, then diced ham and green onions are added and mixed evenly before serving.
Diving Perch in SauceBraised perch is a dish made with fresh perch, typically scored and marinated with wine and ginger, then briefly blanched in boiling water. It's served with a pre-made sauce, emphasizing precise timing to keep the fish tender and flavorful.