Phoenix Restaurant (Jianshe South Street Store)
Cantonese cuisine · ⭐ 4.5
4th Floor, Ximei Business Hotel, No. 6 Jiannan South Street (near Beiguo Shopping Mall)
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 4th Floor, Ximei Business Hotel, No. 6 Jiannan South Street (near Beiguo Shopping Mall). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Salmon Sashimi Platter, Beijing Crispy Skin Roast Duck, TaiZhou Bean Noodles with Boston Lobster.
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: 4.5
- Address: 4th Floor, Ximei Business Hotel, No. 6 Jiannan South Street (near Beiguo Shopping Mall)
- Popular dishes: Salmon Sashimi Platter, Beijing Crispy Skin Roast Duck, TaiZhou Bean Noodles with Boston Lobster, Hawthorn Liver, Yang Chih Tsu
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Dishes
Salmon Sashimi PlatterSalmon sashimi platter is a cold dish featuring fresh salmon as the main ingredient. The selected salmon slices are precisely cut to preserve their original freshness and flavor. Paired with refreshing mustard and sauce, it presents the gift of the ocean.
Beijing Crispy Skin Roast DuckBeijing crispy-skinned roast duck uses premium Peking duck, marinated and roasted in a挂炉. The skin becomes crispy while the meat stays tender and juicy. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
TaiZhou Bean Noodles with Boston LobsterFresh Boston lobster is simmered with local bean noodles in a savory sauce, creating a rich and flavorful dish from Taizhou cuisine.
Hawthorn LiverSour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
Yang Chih TsuYang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
Seafood One-Dish PotA rich seafood stew featuring shrimp, squid, shellfish, and dried scallops, simmered in a savory broth for a delicate, umami-rich flavor.
Hermès Spicy Chili Braised AbaloneThis dish features fresh abalone braised in a spicy chili sauce, offering a rich, savory flavor with a kick of heat.
Crispy Glass Pigeon SupremeGlass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
Caviar Peking DuckPeking duck served with caviar, featuring crispy skin and tender meat, enhanced by the luxurious taste of caviar.