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Flushing: Jiang Li - More Northern Chinese Food


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Flushing: Jiang Li - More Northern Chinese Food

scoopG | Jun 14, 2010 05:56 PM

Hong Yi Shun, which used to be at 42-85 Main Street (in the spot now occupied by Rural) has very recently re-opened as Jiang Li on Kissena Blvd. The new northern Chinese power corridor?

It is still owned by David Liang and retains the same-name Chinese characters 鴻意順-Hong2 Yi4 Shun4. While the Chef is from Dalian, they bill themselves as a northern style Chinese restaurant, albeit with dishes from many regions: Qingdao Pasta with Special Sauce, Sichuan Gong Bao Chicken, 7-8 Dongbei lamb dishes, Taiwanese Minced Pork Belly over Rice and even dare I mention it? General Tso’s Chicken! I did not see David Liang on either visit but did meet his nephew Wayne. Oh, a good few of the appetizers, like Lamb Dumplings were not available on my visits. They have only been open two weeks. A very brief run-down on two recent taste tests:

Pancakes with Egg - scrambled with scallions, Breakfast of Champions.

Skin Jelly - cubed pieces of pork skin aspic with two different garlic preps. Not bad.

Beef Rolls - shin beef with scallions. OK.

Sautéed Shrimp – simple if a little bland.

Salt and Pepper Frog – great tasting dish.

Jellyfish Head with Sesame Oil - good balance here with the softness of the jellyfish combined with the snap, crackle pop of the heads. Bottom of the plate was laced with black vinegar and shredded lettuce. Topped off with shredded scallions.

Stir-fried Pea Shoots – Freshly cooked and served up with garlic.

Diced Fish with House Chili Sauce – OK – wished it had the dried chili peppers I guess.

Cumin Lamb Ribs – chili, cumin, and scallions rubbed on these ribs. Excellent.

Triple Delight – Standard Dongbei dish, just didn’t hit the spot for me here. Maybe next time.

Butterfish with Special Sauce – Mistranslated as “tuna” on their menu. Not sure why. The special sauce was brown, salty and sweet with a trace of vinegar.

Pork with Sour Cabbage Casserole – Absolutely wonderful. The sour cabbage in this atypical Dongbei dish was not pickled that long but added oh so much flavor to the broth – more a hearty soup than casserole and the crab on top was a great added touch.

Shandong Pork Belly – not on the menu – it is one of 20+ House Specials written on the wall in Chinese only. Succulent. Did not have the underlying pickled vegies that Fu Run had but surrounded by Choi Sum and delicious all the same.

Jiang Li Restaurant
44-18 Kissena Blvd. (kiddie-corner almost from M&T)
Tel: 718.321.1262
Open everyday from 11 to 11.


NYT – where the former Hong Yi Shun was mentioned: <>

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