Hongding Doulao is a local brand in Wuhan, and the proprietor began to operate a Sichuan-style hot pot restaurant in Wuhan as early as 1993. In 2006, the restaurant began to imitate the transformation of Macau Doulao, and in 2007, its business model was finalized, and Hongding Doulao, which focuses on seafood hot pot, was born.

Wuhan is the only city in the province with a permanent population higher than the registered population, and its seafood resources are still scarce. Although there is a seafood supply in Baishazhou Water Market, it is far less vigorous than Beijing Dahongmen and Chengdu Qingshiqiao. For seafood hot pot, a stable transportation chain is particularly important, as early as more than 10 years ago, Hongding Doulao has made achievements. The store prefers to buy top-notch ingredients directly from the place of origin, and even the mushrooms that play a supporting role have morels to help. Affected by the policy, after 2012, Hongding Bean Lao has become rich and thrifty, but the aquatic products have never lost their freshness, and it is still an excellent experience place for seafood feasts.

When it comes to hot pot, the soup base is crucial. Hongding chose a small pot made of meals, and the soup ingredients include more than ten combinations such as papaya, fish maw, shark fin, curry, and satay. The most recommended is the "White Soup" series, which is based on Cantonese-style old fire soup and has a unique flavor. In this series, the abalone soup is the best, the soup is additionally made with milk, the abalone meat is not large, and the hair rises, and under the effect of the milk soup, the original sharp fishy smell turns into fresh sweetness. The soup stock added by the store when refilling the pot also has no flavor loss, which is worthy of recognition.

The menu of Hongding Beanlao is classified more finely, and the ingredients are divided according to shellfish, shrimp, fish and other categories. However, among the shellfish plates, the most scarce is actually the worm-shaped sea sausage, which is known for its crispy taste, which is comparable to the goose intestines commonly found in Sichuan-style hot pot. The restaurant recommends blanching for 6 seconds, but in fact, in a boiling soup pot, the sausage will remain crispy even if it is boiled for 10 seconds. For the rest of the shellfish, you may wish to pay attention to the swan eggs, scallops, and large scallops, all of which are large-volume shellfish with full flesh, and the shellfish look pocket-sized, but the V-shaped shellfish feet are extremely delicate, and the entrance is also enjoyable.

The shrimp in the store is also outstanding. Although Jiwei shrimp is not a rare species, it is in a fresh state. Deep-sea wild shrimp, shrimp king, and monodon shrimp can be eaten after changing color after being put into the pot, and they are tender and springy. One of the most outstanding is the Jiaodong hemp shrimp, which is small in size, but the taste is exceptionally fresh and sweet, and it is a delicacy not to be missed in the store.

The shrimp also extends to the sashimi section, and the peony shrimp and rose shrimp are widely praised by diners for their sweet characteristics. Sashimi is also one of the advantages of Hongding Bean Fishing, which is not to be missed, with orange-red flesh, rich fat, thick and fine lines, tender and smooth mouth, and a milky aftertaste. King crab is one of the finale ingredients in the store, the sashimi scheme is very classic, the crab leg meat is the fullest, compared with the frozen cold dishes in many self-service stores, the products produced by Hongding show a more obvious umami. 

The number of dishes in each section of Hongding is similar, except for fresh seafood, the level of the rest of the dishes is still top-notch. The beef snowflake pattern is clear, tender and enjoyable, the mutton with abalone soup pot bottom is fresh, the flavor of Dubo lamb roll is excellent, the sheep fragrance is rich but there is no fishy, this kind of sheep is native to Australia, in recent years, Inner Mongolia has also been introduced, the price of Hongding is about 70 yuan / copy, and the cost performance is excellent. Shrimp slippery, luncheon meat and other secondary processed meats are also excellent, these meals are not special, but the red tripod is very solid, and if you want to be full, both are also excellent side dishes.

Generally speaking, all the ingredients of Hongding reflect the characteristics of exquisite materials and fresh ingredients, and the quality control is excellent. This is not unrelated to the store management model, there are many Hongding branches, which pay great attention to the transportation chain and warehousing efficiency, and the ingredients and spare parts of each store can only meet the consumption of no more than 1.5 days. When dining in Hongding, it is difficult to encounter a situation where the ingredients are not fresh.

Hongding's service is excellent, which is also due to mature management. The training plan of the restaurant is detailed, and the staff are familiar with the characteristics of each dish, and they not only answer questions fluently, but also can control the tone of voice, and are quite proactive in refilling soup and foaming services. What is commendable is that there is a certain redundancy in the number of employees, which can buffer the turnover of people around major holidays such as the New Year. When the staff of ordinary restaurants are stretched, Hongding is still calm, if there is a need for business dining, Hongding Doulao is undoubtedly an excellent choice.

There are about 6 Hongding branches, each with its own unique environment. One side of the store is dim and elegant, the most designed, its focused light source can bring appetite, the cyan glass imitates the water curtain, very stylish, there are various colored glass ornaments in the box, full of artistic sense under the warm yellow background light, but unfortunately the number of boxes is limited, and the space is slightly narrow. Linjiang Avenue store and Chuhe Hanjie store are quite petty bourgeois, with tables, chairs, and wall decorations conservative and full of Shanghainese atmosphere, which is very reminiscent of "old Hankou". The decoration of Hong Kong Road, Optics Valley and Jinghan stores is not recommended nowadays, the style is close to that of a restaurant, with a wide range of mirrored and glossy porcelain, and the seat decoration is complex and graceful, compared with the hall, its box space is spacious and the environment is better.