Little Nanguo has become almost synonymous with infallibility. Founded in 1987, it now has nearly 20 branches in Shanghai, and the derivative sub-brands Nanxiaoguan and Xiaoxiao Nanguo have also dominated various popular business districts with the momentum of outflanking, which can be called the most familiar Shanghai-style local cuisine brand.

If you can't make a mistake, the production is stable, thanks to the cooking model of Xiaonanguo. Xiaonanguo is currently completely closed down the central kitchen and transformed into an OEM commissioned processing model, such as choosing Guangdong Wen's Jiawei Food Co., Ltd. to process and produce ginger chicken, and Shanghai Wancheng Food Co., Ltd. to process and produce grandma's braised pork, etc., which makes Xiaonanguo's stores reduce the processing of ingredients, reduce food safety hazards, and control the unity of taste. At present, the OEM ratio of Xiaonanguo dishes has reached 80%.

There are many mixes and matches in the dishes of Xiao Nanguo, and the black truffle shrimp is the most eye-catching. The shrimp comes from Yancheng Jianhu all the way, and the shrimp line is peeled by hand and then put into the dish, the taste is crisp and sweet; The black truffle imported from Italy is not stingy, and the dots are wrapped around the shrimp, and the proportion is just right. Jiang Rong Chicken from Cantonese cuisine has also jumped on the menu of Xiao Nanguo, enriching its Shanghainese lineup. The ginger is slapped vertically into shreds, squeezed with juice and salted chicken, marinated and dried at the moment, steamed at the moment of air drying, steamed at the original moment, chopped back to the original, fried with salt and fried with ginger, and the chicken was served with ginger. This eight-line formula is the production process of ginger chicken, Xiao Nanguo chooses high-quality yellow feather chicken as raw materials, the color is golden, the chicken flavor is strong, and the ginger paste that looks like meat floss is only to remove the fishy taste, without producing a pungent taste, the whole dish is fresh and greasy, suitable for diners with light taste.

And Benbang cuisine and Jiangsu and Zhejiang cuisine are also classics of Xiaonanguo. Green onion oil noodles are a golden signboard that stands tall, selling more than 100 catties every day, almost all tables and tables must be ordered, and there is convenient packaging to buy and take away in stores or Alipay word of mouth. Scallion oil has extremely high requirements for heat, Xiaonanguo can be fragrant but not burnt, the sauce is both salty and sweet, and the mouth is full of fragrance; Australian flour is used to make semi-dry noodles, so that the noodles are firm and elastic, and they will not rot for a long time. Another classic grandmother's braised pork is made of "Shangfeng" brand three-layer pork belly, simmered with hand-made louver knots, added with 15-year-old Shaoxing aged flower carving, soy sauce and rock sugar, simmered until the meat is crispy and melts, and the sauce is fragrant and lush. Xiangyun steamed anchovy strictly controls the weight, each anchovy on the table shall not be less than 2 catties and 8 taels, add the aged flower carving after steaming, the scales are fat and thick, and the wine fragrance is overflowing, which can be called a must. The salty and fragrant salted meat is full of salty and fragrant, and the teeth have an aftertaste; The pork cartilage reveals a thick and milky aroma, and the bamboo shoots are very crisp, but unfortunately the amount is a little small, and it is very fresh and thick overall.

However, some of the Sichuan and Hunan dishes in the store are completely missing. Since most of the dishes are delivered by OEM, the staff often make mistakes in plating or reheating, resulting in insufficient temperature and loss of flavor. Alcohol and tea, on the other hand, are either too few varieties or do not notify the price in advance, and there are hidden consumption in many places, and the waiter will mainly recommend high-priced dishes, and diners need to be vigilant when ordering. In addition, the waiter often makes mistakes in his work, lacks eyesight, disturbs the diner's meal, or places the wrong order, misses the order, etc., and the bone plate is rarely cleaned up, and the 10% service fee is really not worth it.

The delicate dishes, small quantities and high prices are another characteristic of Xiaonanguo, and if it is a private party, there may be a situation where you will not have enough to eat or spend more than expected. However, the environment of Xiaonanguo is spacious and bright, and there are river-view private rooms available, which are more suitable for entertaining or business gatherings under sufficient communication.