Shi Yin Hongxing Steamed Bun (Xinhua Branch)
小吃快餐 · ⭐ 4.0
1st Floor, W-05, Zhongyi Community Public Service Center, No. 602 Xinhua Road
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 1st Floor, W-05, Zhongyi Community Public Service Center, No. 602 Xinhua Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kung Pao Chicken, Rice Porridge, Dry-Fried Green Beans.
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: 小吃快餐
- Rating: 4.0
- Address: 1st Floor, W-05, Zhongyi Community Public Service Center, No. 602 Xinhua Road
- Popular dishes: Kung Pao Chicken, Rice Porridge, Dry-Fried Green Beans, Spicy Pot-Braised Cabbage, Squirrel Fish
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Rice PorridgeMillet porridge is a type of porridge made primarily from millet. The preparation method is simple: wash the millet, then boil it with an appropriate amount of water, and simmer over low heat until the porridge becomes thick.
Dry-Fried Green BeansA classic Sichuan dish featuring tender green beans stir-fried until crispy, seasoned with garlic and chili for a savory kick.
Spicy Pot-Braised CabbageDry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Stir-fried Oil-mustard GreensStir-fried oil lettuce is a home-style vegetarian dish primarily made with fresh oil lettuce. After washing and cutting the lettuce into segments, it is quickly stir-fried in hot oil and seasoned with an appropriate amount of salt to maintain the vegetable's crisp and tender texture.
Slippery Pork TenderloinSliced pork tenderloin stir-fried quickly in oil, marinated with egg white and starch, then tossed with a savory sauce. Tender and smooth texture.
Beef and Carrot DumplingsBeef and carrot dumplings made with flour wrappers and filled with minced beef and diced carrots, steamed to perfection.
Braised Meatballs in Clay PotBraised meatballs made from pork or beef, mixed with starch, egg white, scallions, and ginger, then simmered in a clay pot until tender. Often cooked with cabbage, tofu, and vermicelli for richer flavor.
Red Star BaoziA traditional Chinese steamed bun with a savory filling, typically made from pork and vegetables, wrapped in soft dough and steamed to perfection.
Red Star Old-style Burnt FishFresh fish is marinated, pan-fried until slightly charred, then simmered with seasonings to achieve a crispy exterior and tender interior. The dish features a unique cooking technique and rich savory flavor.