Sanjiang Taste · Yellow River Carp (Daiying Branch)
冀菜 · ⭐ 4.5
Jixiang Sifang Catering Culture Plaza, Zhaiying South Street (Floors 1–2)
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 Jixiang Sifang Catering Culture Plaza, Zhaiying South Street (Floors 1–2). It is a 冀菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 凉拌蜇头, Braised Abalone with Small Potatoes, Stir-Fried Rooster.
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: 4.5
- Address: Jixiang Sifang Catering Culture Plaza, Zhaiying South Street (Floors 1–2)
- Popular dishes: 凉拌蜇头, Braised Abalone with Small Potatoes, Stir-Fried Rooster, Signature Yellow River Carp, Maoxuewang
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Dishes
凉拌蜇头凉拌蜇头是一道以海蜇头为主要食材的凉菜，海蜇头经泡发后去除盐分和杂质，切成丝状，加入蒜末、香菜、辣椒油、醋、酱油、糖等调料拌匀制成。
Braised Abalone with Small PotatoesA dish featuring small potatoes and abalone, simmered together until the potatoes are tender and the abalone is succulent.
Stir-Fried RoosterA classic Sichuan dish made by stir-frying chicken with chili, ginger, and garlic for a spicy and savory flavor.
Signature Yellow River CarpMade with Yellow River carp, marinated and deep-fried, then simmered in a savory sauce with aromatics for rich flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Xiang-Style Stir-Fried PorkXiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
Special Salad SkinA cold dish made from boiled pork skin and vegetables, seasoned with vinegar, soy sauce, garlic, and chili oil.
Crispy Roast DuckCrispy roast duck is made from a whole duck, marinated and roasted in a special oven. The duck is seasoned with a secret blend, then roasted at high heat to achieve crispy skin and tender meat. Served sliced with thin pancakes, sweet bean sauce, scallions, and cucumber sticks.
Cheese Baked Yellow MilletMade with yellow millet, milk, and cheese, steamed then baked until golden. Rich, creamy texture with a savory cheesy aroma and slightly crispy outer layer.
Meat wrapped in lotus leaf pancakeA dish made by wrapping stir-fried pork or beef slices in lotus leaf pancakes, featuring scallions, ginger, and seasonings.
Spiced Tofu NoodlesSpiced Tofu Noodles is a cold dish made primarily from soft tofu, which is sliced, blanched to remove any odor, and then mixed with seasonings. It is typically garnished with scallions, cilantro, and minced garlic, and dressed with soy sauce, sesame oil, vinegar, and chili oil for a refreshing taste and tender texture.