Northeast Small Tavern (Minjiang Road Branch)
Northeastern Chinese cuisine · ⭐ 3.9
Opposite the West Gate of Zirui Tianhe, Minjiang Road
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 Opposite the West Gate of Zirui Tianhe, Minjiang Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Cold Noodles, Crispy Fried Mushrooms, Pork Killing Dish.
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: Northeastern Chinese cuisine
- Rating: 3.9
- Address: Opposite the West Gate of Zirui Tianhe, Minjiang Road
- Popular dishes: Northeast Cold Noodles, Crispy Fried Mushrooms, Pork Killing Dish, Braised Fish, Eggplant with Green Beans Braised
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Dishes
Northeast Cold NoodlesNortheastern big拉皮 is a dish made from ingredients such as拉皮, cucumber, and carrot. After boiling the拉皮, mix it with shredded vegetables and seasonings to serve.
Crispy Fried MushroomsDry-fried mushrooms are made primarily from fresh mushrooms. After washing and draining, they are coated with a batter or breadcrumbs and deep-fried until golden and crispy. No seasonings are added during preparation, preserving the natural flavor of the mushrooms.
Pork Killing DishSlaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
Braised FishBraised fish is a dish made with fresh fish, marinated and pan-fried until golden on both sides, then simmered with soy sauce, sugar, and cooking wine. Main ingredients include fish, ginger, scallions, garlic, and seasonings.
Eggplant with Green Beans BraisedEggplant and green beans are blanched, then stir-fried with garlic and ginger. Season with soy sauce and salt, then simmer until tender and flavorful.
Stewed Fish Offal in SauceA Chinese dish made by stewing fish offal such as fish stomach, roe, and intestines with fermented bean paste and seasonings until tender and flavorful.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Grilled Beef TripePan-seared beef tripe is a dish featuring beef tripe as the main ingredient, sliced after cleaning and boiling, then quickly stir-fried with onions and green peppers on a hot iron plate. Seasonings like soy sauce, cooking wine, garlic, and ginger are added for flavor and a crisp texture.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Taro and Sweet Potato DumplingsXiangyu Sweet Potato Balls is a snack made primarily from taro and sweet potatoes. First, steam the taro and sweet potatoes until cooked, then peel and mash them into a smooth paste. Mix evenly with an appropriate amount of glutinous rice flour and sugar to form a dough. Next, shape the dough into small balls and deep-fry in hot oil until golden brown.