Raymond Walter Apple Jr.

"It may well serve the best hong shao rou, or red-cooked pork, in town, made from cubed pork belly bathed in a sauce made from star anise, sugar and Shanghai soy sauce, which is considered China's finest."

Dominic Armato

"The texture of the pork shoots the gap between firm and gelatinous, the fatty parts melting away in the mouth while the meatier bits keep your jaw from feeling superfluous. I've had this dish a lot, and though those whose preferences shy away from the sweeter end of the spectrum may find it lacking, I thought it was a really superlative version, among the best I've tasted."

Andrew Stokols

"The red-braised pork with bamboo shoots, or hongshao rou is amazingly sumptuous, probably the best I’ve had."

Richard Hellinga

"Xin Jishi’s version was by far the best version of the dish I had eaten during my time in China. The fat was so soft it simply melted into your mouth."