Miao Ying Bamboo Fungus Goose · Miao Ethnic Specialty Goose Hot Pot (Nanchang Branch)
Hot pot · ⭐ 4.1
No. 7 Nanchang Street (50 meters south of the intersection of Nanchang Street and Gongnong Road, west side of the road, Qiaoxi District)
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 No. 7 Nanchang Street (50 meters south of the intersection of Nanchang Street and Gongnong Road, west side of the road, Qiaoxi District). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Goose Head, Braised Goose Feet, Braised Goose Wings.
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: 4.1
- Address: No. 7 Nanchang Street (50 meters south of the intersection of Nanchang Street and Gongnong Road, west side of the road, Qiaoxi District)
- Popular dishes: Braised Goose Head, Braised Goose Feet, Braised Goose Wings, Braised Goose Meat, Braised Goose Neck
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Dishes
Braised Goose HeadA traditional dish made by slow-cooking goose head with spices and soy sauce, resulting in tender, flavorful meat.
Braised Goose FeetBraised goose claws is a dish made primarily from goose claws, blanched and then slowly simmered with spices, soy sauce, sugar, and other seasonings. The finished product has a bright red color, soft and chewy texture, and a resilient bite.
Braised Goose WingsBraised goose wings, a dish made by blanching goose wings and simmering them slowly in a seasoned braising sauce containing soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns until tender and flavorful.
Braised Goose MeatA traditional Chinese dish made by slow-cooking goose meat in a seasoned braising sauce until tender and flavorful.
Braised Goose NeckBraised goose neck is a savory dish made by slow-cooking goose neck with aromatic spices and seasonings until tender and flavorful.
Charcoal-fired flatbreadBao lu bing is a traditional Chinese flatbread made by mixing flour and water into dough, which is then fermented, rolled into round饼坯 (dough rounds), and baked in a special吊炉 (hanging oven). The main ingredients include flour, water, and edible oil, with sesame seeds sometimes added to enhance aroma. During baking, the dough rounds expand from the heat, resulting in a crispy surface and a soft interior.
Bamboo Mushroom Goose Hot PotA hot pot dish featuring bamboo mushroom and goose meat, simmered with mushrooms and spices for a rich, savory broth.
Goose Hot PotA hot pot dish featuring fresh goose meat simmered in a rich broth with vegetables, ideal for warming up in winter.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
Goose Liver and Goose Gizzard PlatterA platter featuring goose liver and goose gizzard, delicately prepared with a rich sauce for a savory and satisfying dish.