Large Copper Pot Hot Pot
Hot pot · ⭐ 3.5
180 meters west of No. 57 Shiqiao Avenue
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 180 meters west of No. 57 Shiqiao Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spring Water Hot Pot Base, Freshly Shaved Yuci Lamb, Hot Pot Beef Tripe in Clay Pot.
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: 3.5
- Address: 180 meters west of No. 57 Shiqiao Avenue
- Popular dishes: Spring Water Hot Pot Base, Freshly Shaved Yuci Lamb, Hot Pot Beef Tripe in Clay Pot, Premium Dipping Sauce, Green Large-Leaf Tripe
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Dishes
Spring Water Hot Pot BaseA hot pot base made from fresh spring water, simmered with pork bones and chicken frames, seasoned with ginger slices and green onions. Boil and use directly for cooking meats, vegetables, and tofu while preserving their natural flavors.
Freshly Shaved Yuci LambFreshly shaved Yuci lamb uses fresh lamb meat, finely sliced and stir-fried or boiled with special seasoning to preserve its natural flavor and tender texture.
Hot Pot Beef Tripe in Clay PotA Sichuan-style hot pot dish featuring fresh beef tripe quickly cooked in a clay pot with garlic, chili, and Sichuan peppercorns for a spicy, numbing flavor.
Premium Dipping SauceA premium dipping sauce made with soy sauce, garlic, scallions, chili oil, and sesame paste, offering a rich and balanced flavor for use with hot pot, barbecue, or cold dishes.
Green Large-Leaf TripeFresh beef tripe with large green leaves, cleaned and blanched, then served cold or stir-fried. Crisp and tender texture with natural freshness, highlighting the original flavor without additional seasonings.
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.