Shi Wei Xian Stone Pot Cuisine (Xinxin Building Store)
小吃快餐 · ⭐
Second Floor, Xinyilou Food Court, Xinyilou Commercial Building, Ziqiang Road, Zhaozhou Town (south neighbor of Yangmingyu Huangmenji Restaurant)
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 Second Floor, Xinyilou Food Court, Xinyilou Commercial Building, Ziqiang Road, Zhaozhou Town (south neighbor of Yangmingyu Huangmenji Restaurant). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stone Pot Noodles, Rice Flower Fragrant Rice, Chili Oil.
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: 小吃快餐
- Rating:
- Address: Second Floor, Xinyilou Food Court, Xinyilou Commercial Building, Ziqiang Road, Zhaozhou Town (south neighbor of Yangmingyu Huangmenji Restaurant)
- Popular dishes: Stone Pot Noodles, Rice Flower Fragrant Rice, Chili Oil, Balsamic Vinegar
China trip · China travel
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Dishes
Stone Pot NoodlesA Chinese home-style dish made by simmering wide noodles with meat and vegetables in a hot stone pot, resulting in flavorful, tender noodles.
Rice Flower Fragrant RiceA dish made from premium rice flower fragrant rice, washed and steamed to perfection. The grains are translucent and aromatic, with a soft, chewy texture—classic in Chinese home cooking.
Chili OilChili oil is primarily made from chili powder and edible oil. The method involves slowly pouring hot oil over the chili powder while continuously stirring to fully infuse the spicy aroma of the chilies into the oil, then filtering to obtain the chili oil.
Balsamic VinegarAged vinegar is a seasoning made from grains through a fermentation process, with main ingredients including sorghum, rice, or wheat. During production, the raw materials are steamed and then treated with mold to convert starches into sugars, followed by alcohol fermentation and acetic acid fermentation, ultimately yielding a vinegar liquid with rich aroma. The finished product is typically aged and filtered, resulting in a clear color and rich, mellow flavor.