Chengjiao Street Wang's Hot Pot (Zhongye Store)
Northeastern Chinese cuisine · ⭐ 4.2
Room D202, 2nd Floor, Building D, Zhongye Shengshi Plaza, Jianhua South Street
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 Room D202, 2nd Floor, Building D, Zhongye Shengshi Plaza, Jianhua South Street. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Signature Fried Chicken Stir-fry, Maoxuewang, Cabbage and Egg Stir-fried Pancake.
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: Northeastern Chinese cuisine
- Rating: 4.2
- Address: Room D202, 2nd Floor, Building D, Zhongye Shengshi Plaza, Jianhua South Street
- Popular dishes: Signature Fried Chicken Stir-fry, Maoxuewang, Cabbage and Egg Stir-fried Pancake, Fried Steamed Bun, Fried Steamed Bun with Egg
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Dishes
Signature Fried Chicken Stir-fryA classic Chinese dish featuring tender chicken stir-fried with vegetables, seasoned to perfection.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Cabbage and Egg Stir-fried PancakeA home-style dish made with cabbage, eggs, and fried pancakes, stir-fried together for a savory and satisfying meal.
Fried Steamed BunFried buns are made by slicing or cubing buns and deep-frying them until golden and crispy. Main ingredients are buns and cooking oil, with no additional seasoning needed.
Fried Steamed Bun with EggA Chinese home-style dish where steamed buns are dipped in beaten eggs and deep-fried until golden and crispy, offering a savory and crunchy texture.
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.
Braised Spare Ribs in Clay PotStewed spare ribs in a clay pot, using pork ribs as the main ingredient, simmered slowly with ginger slices, green onions, and broth until tender and flavorful. Some recipes add potatoes and carrots.
Braised Pork Intestines in Clay PotStewed pork intestines in a clay pot, cleaned and slow-cooked with scallions, ginger, garlic, chili, and other seasonings. The intestines are tender and flavorful, with rich broth often served with bean sprouts, potatoes, or vermicelli.
Braised Tofu Skin in Clay PotA traditional Chinese dish made by slow-cooking tofu skin with meat and vegetables in a clay pot, resulting in a rich, savory flavor.
Braised Eggplant in Clay PotStewed eggplant in a clay pot, featuring eggplant chunks cooked with garlic, green onions, and doubanjiang, simmered until tender, often enhanced with minced meat or tofu for added texture.