Yue Zhuang He · Cantonese Roast Meat Rice (Beicheng International Branch)
Cantonese cuisine · ⭐ 4.1
No. 19 Shoufeng Road, Shop A-8-2, Zone A, Beicheng International (1st Floor)
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. 19 Shoufeng Road, Shop A-8-2, Zone A, Beicheng International (1st Floor). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Braised Duck Heads, Guangdong-style Braised Pork Rolls, Cantonese-style腊肠.
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: Cantonese cuisine
- Rating: 4.1
- Address: No. 19 Shoufeng Road, Shop A-8-2, Zone A, Beicheng International (1st Floor)
- Popular dishes: Braised Duck Heads, Guangdong-style Braised Pork Rolls, Cantonese-style腊肠, Cantonese Roast Duck, Hong Kong-style Shenjing Roast Goose
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Dishes
Braised Duck HeadsBraised duck heads is a traditional dish featuring duck heads as the main ingredient. The duck heads are first cleaned and prepared, then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce is made by simmering a blend of spices and seasonings, giving the duck heads a unique taste.
Guangdong-style Braised Pork RollsFresh pork tenderloin marinated in a secret sauce and rolled, then steamed to perfection for a tender and flavorful dish.
Cantonese-style腊肠Guang-style sausage is made from pork that is chopped or minced into small pieces, then marinated with seasonings such as salt, nitrate, sugar, rice wine, and soy sauce. It is stuffed into natural casings and processed through sun-drying, air-drying, or baking to create a meat product characterized by firm texture, tender lean meat that doesn't become tough, and fatty portions that are not greasy.
Cantonese Roast DuckCantonese roast duck is made from whole ducks, marinated, inflated, and roasted in a挂炉. The skin is crispy while the meat is tender, typically using Peking duck or Muscovy duck. Seasonings include soy sauce, five-spice powder, sugar, garlic, and ginger. Oil is brushed on during roasting to maintain color and texture.
Hong Kong-style Shenjing Roast GooseA classic Hong Kong dish featuring succulent goose marinated in traditional spices and roasted to perfection, with crispy skin and tender meat.
Roast Duck and Char Siu RiceA Hong Kong-style dish featuring roast duck and char siu served over steamed rice, with a savory and slightly sweet flavor.
Hong Kong Style Honey Glazed Barbecue PorkHong Kong-style honey-glazed barbecue pork is made from pork loin marinated in a sweet and savory sauce, then grilled to perfection for a glossy finish and tender texture.
Chaozhou-style Braised GooseA traditional Chaozhou dish featuring a whole goose braised in a rich, aromatic sauce made with spices and soy. The meat is tender and flavorful, reflecting the region's culinary heritage.
Special Price Poached ChickenFresh chicken poached in cold water to retain its natural flavor, served with ginger and scallion sauce for a delicate taste.
Century Egg and Pork PorridgePreserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
Braised Goose RiceBraised goose meat served over steamed rice, seasoned with aromatic spices for a rich and savory flavor.