Duanji Donkey Meat (Donghua Road Store)
冀菜 · ⭐ 3.6
No. 15, Shifu East Main Street
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 No. 15, Shifu East Main Street. It is a 冀菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Vegetable Medley, Spicy Tripe with Chili Oil, Spinach Tofu Soup.
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: 冀菜
- Rating: 3.6
- Address: No. 15, Shifu East Main Street
- Popular dishes: Vegetable Medley, Spicy Tripe with Chili Oil, Spinach Tofu Soup, Donkey Meat Platter, Donkey Meat Pancake
China trip · China travel
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Dishes
Vegetable MedleyVegetable medley is a dish primarily made with various vegetables such as carrots, wood ear mushrooms, and yellow chrysanthemum flowers. After careful cooking, it features a colorful presentation and rich flavors. The preparation method mainly involves slicing the vegetables into strips and stir-frying them with appropriate seasonings to preserve their natural taste.
Spicy Tripe with Chili OilA classic Sichuan dish made with pork kidneys stir-fried in chili oil, garlic, and spices for a spicy, aromatic flavor.
Spinach Tofu SoupGreen vegetable tofu soup is made from soft tofu and fresh greens. Cut tofu into cubes, add washed vegetables, boil in water, season, and cook until vegetables soften. Simple preparation highlights the natural flavors of ingredients.
Donkey Meat PlatterDonkey meat platter consists of fresh donkey meat slices marinated, then boiled or braised, served with scallions, cilantro, and sometimes tofu skin or dried tofu, offering a tender texture and unique flavor.
Donkey Meat PancakeDonkey meat bao is made by stewing donkey meat with scallions, ginger, and spices, then slicing it to be served in a baked flatbread. The meat is slowly simmered until tender, the dough is rolled and baked until crispy outside and soft inside, and the meat with its broth is stuffed into the bao.