In 1987, Xiao Nanguo was born in Shanghai. Over the past 30 years, Xiaonanguo has spread its footprints in 16 cities across the country, with nearly 70 stores, and has rapidly grown into a leading Chinese restaurant brand with a reputation at home and abroad. The group is International Tianshi Group Co., Ltd. (formerly "Xiao Nanguo Catering Holdings Co., Ltd."), which has more than 30 years of catering business history in China, and was listed on the main board of Hong Kong in 2012, with annual sales revenue of more than 2 billion yuan.
Compared with the group's main light, fashionable but unsatisfactory taste, Shanghai Xiaonanguo's production is definitely better. Xiao Nanguo's only branch in Shenzhen is located on the Happy Coast, and the basic dining environment in this mall is not bad, the store is bright and exquisite, and there is enough space in the box, so it will not feel crowded, and you can enjoy a quiet dining environment with peace of mind, and you can hold it for friends or business banquets. The restaurant is divided into two floors, with the upper outdoor area overlooking the sea for dining, making it feel like a vacation. The downstairs space is graceful and classical, with a heavy background, and it is also a good space to hold a dinner party.
Grandma's braised pork is almost a must at every table, choose the pork belly with fat and lean intervals to cook, the fat part is not greasy, the lean meat is not firewood, and the seasoning is just right, which can be described as the best companion for rice. The braised hoof is stewed until it is rotten, and the fat part on the outside is soft and delicious, and it will not feel greasy at all. The lion's head in the clear soup melts in your mouth, and the soft and delicate minced meat is organically combined, and there is no greasy feeling. These three dishes are all famous dishes of Hangzhou, the raw materials are simple but difficult to cook in place, and maintaining a stable level is a test of a restaurant's ingredients, distribution, and chef management level.
If you want to eat a little lighter, crab roe xiaolongbao, crab roe tofu, stir-fried wild river shrimp, etc. can be used as "hard dishes" this time. As a frequent customer in Shanghai-style cuisine, crab roe has also been used in various dishes in Xiaonanguo, Shanghai, and the thickness of the skin and the taste of the soup are better than many Jiangsu and Zhejiang restaurants, and the flavor is full.
Some diners complained that the restaurant is far from Shanghai's production, but in Shenzhen, it is already at the middle and upper level, and despite the first-class management, the freshness of the ingredients is slightly different from the local one. In Shanghai's Xiaonanguo in Shenzhen, you can also eat dishes similar to Cantonese cuisine, such as Buddha jumping over the wall, ginger chicken, local chicken soup, etc., and the taste is also good.
The waiter is also more timely, the service is warm and intimate, and a 10% service fee will be charged, and there is also a tea table fee of 10 yuan, which is not cost-effective. The food is served slowly, and the second floor is not open at noon, so if you want to experience the sea view seats on the second floor, it is best to call in advance to confirm.
