Chengdu Night Cat Spicy Skewers (Donggang Road Branch)
Hot pot · ⭐ 4.3
No. 46, West Zone of Shiao Bay, Donggang 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 No. 46, West Zone of Shiao Bay, Donggang Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Skewers Special, Intestine, Tender Beef Special.
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: 4.3
- Address: No. 46, West Zone of Shiao Bay, Donggang Road
- Popular dishes: Spicy Skewers Special, Intestine, Tender Beef Special, Special Beef Tripe, Air-Freighted Layered Tripe
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Dishes
Spicy Skewers SpecialA flavorful dish of skewered meats, vegetables, and tofu cooked in a spicy broth, perfect for sharing.
IntestineOffal dish made primarily from pork intestines, cleaned and blanched, then cooked by braising, stewing, or stir-frying. Commonly seasoned with ginger, scallions, garlic, and sometimes fermented bean paste or soy sauce.
Tender Beef SpecialTender beef slices marinated with rice wine, soy sauce, and starch, then quickly stir-fried. Main ingredient is beef, seasoned with scallions, ginger, and garlic. Tender texture and bright color.
Special Beef TripeSpecial beef tripe made with fresh tripe, marinated and stir-fried with spicy chili and Sichuan pepper for a crisp, flavorful dish.
Air-Freighted Layered TripeAir-freighted tripe is a dish made primarily from fresh beef tripe, cleaned and blanched, then stir-fried or stewed with scallions, ginger, garlic, chili, and other seasonings for a crisp texture and layered flavor.
Freshwater CatfishA dish made with fresh catfish, steamed or braised to highlight its tender texture and natural flavor, often seasoned with ginger, scallions, and garlic.
Fresh Duck Blood (Air Freight)Fresh duck blood, flown in, is a dish made primarily from fresh duck blood, cleaned, cut into pieces, and quickly blanched or boiled. It has a delicate texture and tender taste, suitable as a standalone dish or combined with vegetables, meat, or seasonings, commonly found in hot pots or soups.
Bone Soup Nourishing Double-Flavor Hot PotA double-flavor hot pot featuring bone broth and spicy oil, combining meats, vegetables, and tofu for a nourishing meal.