Flame Show Grill Western Restaurant · Shijiazhuang Hilton Hotel
Western cuisine · ⭐ 4.5
30th Floor, Shijiazhuang Hilton Hotel, No. 5 Dongda Street
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 30th Floor, Shijiazhuang Hilton Hotel, No. 5 Dongda Street. It is a Western cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Iberian Black Label Ham, Cream of Mushroom Soup, Angus Sirloin.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Western cuisine, so check ingredients and flavors before ordering.
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: Western cuisine
- Rating: 4.5
- Address: 30th Floor, Shijiazhuang Hilton Hotel, No. 5 Dongda Street
- Popular dishes: Iberian Black Label Ham, Cream of Mushroom Soup, Angus Sirloin, Tomahawk Steak, New Zealand Mona Oyster
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Iberian Black Label HamPremium cured ham from Iberian black pigs, aged for years in natural conditions, offering a rich, savory flavor and delicate texture.
Cream of Mushroom SoupCream of mushroom soup is a soup made primarily with fresh mushrooms, supplemented with cream, onions, and other ingredients simmered together. The preparation involves slicing the mushrooms, sautéing them with onions and butter until fragrant, then adding water or broth and bringing to a boil. Finally, cream and a suitable amount of salt are added for seasoning. The result is a smooth, richly creamy texture with a luxurious dairy aroma.
Angus SirloinAngus sirloin is made from the high-quality sirloin cut of Angus beef, carefully prepared through precise cooking methods. Typically, the beef is grilled or pan-seared to achieve a crispy exterior with a tender and juicy interior.
Tomahawk SteakA premium ribeye steak with bone, grilled to perfection for a rich, juicy flavor.
New Zealand Mona OysterFresh New Zealand Mona oysters gently cooked or grilled to preserve their natural sweetness, served with lemon juice or special sauce for a delicate and savory taste.
Foie GrasA classic French dish made from duck liver, delicately prepared by curing and gently cooking to achieve a rich, smooth texture.
French Lobster SoupFrench lobster soup made with fresh lobster, sautéed onions, carrots, and celery, then simmered in broth, finished with cream and white wine, strained for a rich seafood flavor.
Australian Wagyu 9+ SirloinThe main ingredient is Australian Wagyu beef, grade 9+, specifically the sirloin cut. The beef is naturally thawed to room temperature, and surface moisture is patted dry. It is then seared quickly on both sides in a hot pan with a small amount of oil to develop a flavorful crust, with the doneness adjusted to preference (typically recommended medium-rare to medium). After cooking, it is rested to retain juices before being served sliced or whole, often accompanied by simple condiments like sea salt, black pepper, or a special sauce.
Australian Wagyu 9+ Sirloin SteakPremium Australian Wagyu 9+ sirloin steak, expertly grilled to perfection with a rich, tender texture and natural umami flavor.
SaitheA deep-sea fish with delicate flesh, commonly steamed or pan-fried to preserve its natural freshness and flavor.
Dinner RollAppetizer bread is typically made from basic ingredients such as wheat flour, yeast, and water. After fermentation and baking, it has a golden, crispy crust and a soft, porous interior with an aromatic fragrance.
Pan-Fried French Duck LiverPan-Fried French Duck Liver is a classic French dish made from high-quality duck liver, seasoned simply and quickly seared in a hot pan. It is typically seasoned only with salt and black pepper to highlight the rich flavor of the liver. The cooking time is brief, resulting in a crispy exterior and a tender, creamy interior. It is often served with toasted bread, fruit compote, or port wine sauce.