Zhuo Rui Yun Rui Hotel · Yun Rui Xiao Chu
特色菜 · ⭐ 4.2
No. 123, Dongcheng 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 No. 123, Dongcheng South Street. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chopped Chili Fish Head, Dry-burned Tilapia, Dry Pot Preserved Pork with Tree Mushroom.
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: 特色菜
- Rating: 4.2
- Address: No. 123, Dongcheng South Street
- Popular dishes: Chopped Chili Fish Head, Dry-burned Tilapia, Dry Pot Preserved Pork with Tree Mushroom, Shagiang Torn Chicken, Lamb Rolls
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Dry-burned TilapiaDry-burned tilapia is a Chinese dish featuring tilapia as the main ingredient. After cleaning and marinating, the fish is pan-fried until golden brown on both sides, then simmered with seasonings like soy sauce, sugar, cooking wine, ginger, and garlic until the sauce thickens and the fish absorbs the flavors.
Dry Pot Preserved Pork with Tree MushroomA stir-fried dish featuring preserved pork and tree mushrooms, seasoned with garlic and chili for a savory, aromatic flavor.
Shagiang Torn ChickenA cold dish made with shredded chicken and fresh ginger, seasoned with soy sauce and spices for a savory, aromatic flavor.
Lamb RollsLamb rolls are made from fresh lamb, hand-cut into thin slices, rolled with various spices, and quickly stir-fried. The meat is tender and flavorful.
Crispy Seven-Flavor TofuCrispy Seven-Flavor Tofu is made with soft tofu coated in a special powder mix, then deep-fried until golden and crunchy. The inside remains tender while the outside is crispy, served with a dipping sauce or drizzle made from seven seasonings for rich flavor.
Bafangtang Deep-sea Emperor CrabDeep-sea emperor crab legs are fried until golden and crispy, then stir-fried with garlic, chili, and onion. Crispy on the outside, tender inside, with a rich, savory-spicy flavor.
Ximeng LambXimeng lamb uses premium mutton from Xilingol League, Inner Mongolia. Main ingredients are fresh leg or rib meat, blanched to remove blood, then marinated with scallions, ginger, and cooking wine before stewing or grilling.
Sunshine Tomato Hot PotSunshine tomato pot is made with fresh tomatoes as the main ingredient, stir-fried with onion, garlic, and a little ginger to create the base, then simmered with water or broth. Add tofu, mushrooms, and vegetables for a flavorful stew. Minimal seasoning highlights the natural sweetness and acidity of tomatoes.
Truffle Pan-Fried Shrimp BallsFresh large shrimp are peeled and deveined, then formed into balls and quickly stir-fried with black truffle sauce. The dish features a tender, chewy texture and rich aroma with the distinct fragrance of black truffles.