Qiang Guo Yu Sichuan Restaurant (Shangdongcheng Branch)
Sichuan cuisine · ⭐ 3.6
Ground-floor commercial units, Shangdongcheng, Zhaiying Avenue
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Ground-floor commercial units, Shangdongcheng, Zhaiying Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Sour Cabbage Fish, Spicy Pepper with Preserved Pork, Spicy Pot-Braised Tofu.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shijiazhuang
- Category: Sichuan cuisine
- Rating: 3.6
- Address: Ground-floor commercial units, Shangdongcheng, Zhaiying Avenue
- Popular dishes: Sichuan Sour Cabbage Fish, Spicy Pepper with Preserved Pork, Spicy Pot-Braised Tofu, Maoxuewang, Sichuan-style Fried Pork in Spicy Sauce
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Dishes
Sichuan Sour Cabbage FishSichuan sour cabbage fish features tender fish slices cooked with pickled mustard greens, ginger, garlic, chili, and Sichuan peppercorns. Fish slices are marinated in rice wine, salt, and starch, then stir-fried with the vegetables and simmered in broth until cooked through, finished with chopped scallions and cilantro.
Spicy Pepper with Preserved Pork尖椒腊肉 is a traditional dish made primarily from尖椒 and腊肉. The method involves slicing the腊肉, stir-frying it, then adding cut尖椒 pieces to stir-fry until cooked through, followed by seasoning.
Spicy Pot-Braised TofuDry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan-style Fried Pork in Spicy SauceA Sichuan dish featuring crispy fried pork slices cooked in a spicy chili oil broth with vegetables, known for its bold, numbing heat and savory flavor.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Zucchini and Egg Stir-FryZucchini and egg is a home-style dish primarily made with zucchini and eggs. The preparation typically involves slicing the zucchini and beating the eggs. First, the eggs are fried until set, then the zucchini slices are added and stir-fried together. After seasoning, it's ready to serve.
Chongqing Stir-fried FishA spicy Sichuan dish featuring fresh fish stir-fried with vegetables and chili, known for its bold flavors and numbing heat.