Shan Can Shan Ye Fresh Hot Pot (Jiahe Plaza Branch)
Hot pot · ⭐ 3.8
Haosheng KTV Party Hall, 2nd Floor, Jiahe Plaza, No. 253 Zhongshan East Road (near Exit D of Tanggu Metro Station)
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 Haosheng KTV Party Hall, 2nd Floor, Jiahe Plaza, No. 253 Zhongshan East Road (near Exit D of Tanggu Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-Second Tender Beef, Wagyu Upper Rib, Goat Meat with Sand Onion.
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: Hot pot
- Rating: 3.8
- Address: Haosheng KTV Party Hall, 2nd Floor, Jiahe Plaza, No. 253 Zhongshan East Road (near Exit D of Tanggu Metro Station)
- Popular dishes: Nine-Second Tender Beef, Wagyu Upper Rib, Goat Meat with Sand Onion, Beef brisket, Mint Beef
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
Nine-Second Tender BeefA dish featuring fresh beef quickly blanched for about 9 seconds to retain tenderness, served with scallions, ginger, garlic, and a special sauce for a smooth, flavorful bite.
Wagyu Upper RibWagyu ribeye is made from the most tender part of the wagyu shoulder, with fine texture and even fat distribution. Usually cooked by grilling or charcoal roasting to preserve its original flavor.
Goat Meat with Sand OnionShacong lamb is a dish primarily made with fresh shacong and tender lamb. The refreshing aroma of shacong blends harmoniously with the savory flavor of lamb. The typical preparation involves slicing the lamb and stir-frying it together with shacong, preserving the natural flavors of the ingredients.
Beef brisketBeef brisket is a dish made primarily from beef brisket, typically sliced and stir-fried or boiled with vegetables or seasonings. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine; some add doubanjiang or chili for extra flavor. The meat is tender and rich in taste.
Mint BeefMint beef is a dish primarily made with fresh mint leaves and tender beef. To prepare it, first slice the tender beef and marinate it, then wash the mint leaves. Next, heat a wok with oil, sauté minced garlic, add the beef slices, and quickly stir-fry until they change color. Finally, add the mint leaves, season with适量 salt and soy sauce, and stir-fry briefly until well combined.
Shrimp and Beef SlurryShrimp and beef dish made with fresh shrimp and beef. Shrimp is minced and mixed with seasonings to form shrimp paste, while beef is sliced or minced and seasoned. The two are combined and steamed or stir-fried for a tender, delicate texture.
Frost Descent BeefShuangjiang beef uses premium beef tenderloin, quickly pan-seared or blanched after marinating to retain tenderness. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine for a simple dish that highlights the beef's natural flavor.
黄牛上脑黄牛上脑是选用黄牛肩部上方的肉质部位，该部位肉质细嫩，脂肪分布均匀。通常经过切片或整块处理，采用炖煮、烧烤或炒制等方式烹饪，保留牛肉原味。