Time Out Shanghai

"In a city with a trillion ways to cook hongshao rou, Jian Guo’s version holds its own. Its sauce is neither over-sweet nor gloppy but has a rich depth and instead of a whole chicken egg, the pork belly chunks are braised with delicate quail eggs."

Mary Seo

"The Hong shao rou was my ultimate favorite. Quail eggs, pork (with the fatty parts, yes), tofu skin, and chestnut all bathing in rich, delicious sauce!"