Snow麦 Tempura
日料 · ⭐ 4.1
Xiumen Street, Binjiang Impression Ancient Street, Xuemai Tempura
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, this restaurant is worth a stop for great food. This restaurant is located at Xiumen Street, Binjiang Impression Ancient Street, Xuemai Tempura. It is a 日料 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pumpkin Blossom, Coarse Bamboo Shoot Tempura, Enoki Tempura.
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: 日料
- Rating: 4.1
- Address: Xiumen Street, Binjiang Impression Ancient Street, Xuemai Tempura
- Popular dishes: Pumpkin Blossom, Coarse Bamboo Shoot Tempura, Enoki Tempura, Hen-of-the-Woods Mushroom, Chayote Flower with Shrimp Paste, Fish Mince, Corn and Water Chestnut
China trip · China travel
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Dishes
Pumpkin BlossomPumpkin blossom is a delicacy made from fresh pumpkin flowers, often stir-fried with eggs or garlic for a mild and fragrant dish.
Coarse Bamboo Shoot TempuraCrispy deep-fried bamboo shoots with a light batter, highlighting their natural sweetness and tender texture.
Enoki TempuraTempura of enoki mushrooms, made with fresh enoki mushrooms, lightly coated in a delicate batter and deep-fried until golden and crispy. The unique aroma of enoki mushrooms blends perfectly with the crunchy coating, creating a rich and layered texture.
Hen-of-the-Woods MushroomHericium erinaceus is a edible mushroom, primarily made from the mushroom itself, commonly cooked by stir-frying, stewing, or grilling. Clean and slice the mushroom, then combine with vegetables, meat, or seasonings as needed for cooking.
Chayote Flower with Shrimp Paste, Fish Mince, Corn and Water ChestnutThis dish uses chayote flowers as containers, filled with a mixture of shrimp paste and fish mince, enhanced with corn kernels and diced water chestnuts for texture. The primary method involves mincing shrimp and fish into a paste, seasoning it, mixing in chopped corn and water chestnuts, then stuffing the mixture into cleaned chayote flowers. It is typically steamed or lightly poached to preserve the original flavors and refreshing taste of the ingredients.
Kuruma Prawn: Head and BodyThis dish features kuruma prawn (Japanese tiger prawn) as the main ingredient, with the head and body prepared separately. The head is typically deep-fried until crispy, while the body is kept tender, often through simple steaming, grilling, or salt-baking. The dish highlights the dual texture of the crispy head and the springy, tender body, emphasizing the natural flavor of the prawn, with basic seasonings like salt and pepper.