Nanxiang Small Restaurant · Handmade Dishes
特色菜 · ⭐ 3.9
East of South Gate, Sanzhuangli Market, Xiangyi Road
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 East of South Gate, Sanzhuangli Market, Xiangyi Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Ancient Method Huadiao Immortal Chicken, Bok Choy Stir-fried with Tofu Skin, Crispy Salted 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: 3.9
- Address: East of South Gate, Sanzhuangli Market, Xiangyi Road
- Popular dishes: Ancient Method Huadiao Immortal Chicken, Bok Choy Stir-fried with Tofu Skin, Crispy Salted Mushroom, Spicy Eggplant with Preserved Eggs and Chili Paste, Spicy Sizzling Blood Curd Hot Pot
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Dishes
Ancient Method Huadiao Immortal ChickenAncient Method Huadiao Immortal Chicken is a traditional Chinese dish featuring a whole chicken, premium aged Huadiao wine, pork trotters, and ham. The cleaned whole chicken is placed in a clay pot with pork trotters and ham, then braised slowly over low heat with a generous amount of Huadiao wine and a small quantity of water. This slow cooking process allows the wine aroma to fully infuse into the meat, resulting in tender, fall-off-the-bone chicken and a rich, aromatic broth.
Bok Choy Stir-fried with Tofu SkinBok choy and tofu skin are stir-fried together, resulting in a savory dish where the tofu skin absorbs the sauce while the bok choy remains tender and fresh.
Crispy Salted MushroomA Chinese dish made by frying fresh mushrooms coated in batter, seasoned with salt and pepper for a crispy, savory flavor.
Spicy Eggplant with Preserved Eggs and Chili PasteLai Jiao Pidan Qiezi is a dish made primarily from eggplant, preserved eggs, and green peppers. The eggplant is sliced and steamed, the green pepper is roasted and mashed into a paste, then mixed with diced preserved eggs and seasoned with chili sauce or chili oil.
Spicy Sizzling Blood Curd Hot PotA spicy Sichuan dish made with duck blood, offal, and vegetables, finished with a hot oil pour for intense flavor.
Huaiyang Boiled Tofu ThreadsHuaiyang boiled tofu threads is a traditional Jiangsu dish made primarily from dried tofu. Thinly sliced tofu is blanched, then simmered with ham, chicken breast, and shrimp in broth, seasoned lightly with salt and MSG. The result is tender threads with a rich, savory flavor.
Hunan-Style Stir-Fried Pork Tripe with Long BeansHunan-Style Stir-Fried Pork Tripe with Long Beans is a home-style dish from Hunan cuisine. The main ingredients are pork tripe and long beans (yardlong beans). The tripe is cleaned, boiled, and sliced into thin strips, while the beans are cut into sections. During cooking, the beans are first stir-fried until partially cooked, then the tripe strips are added for a quick toss. It is typically seasoned with minced garlic, ginger shreds, dried chili peppers, and local Hunan fermented black beans or chili paste, highlighting the savory, spicy, and aromatic local flavors. The finished dish features chewy tripe strips and crisp-tender beans, making it a perfect accompaniment to rice.
Stewed Eggplant with Minced PorkStewed minced pork with eggplant is a dish primarily made with eggplant and ground pork. The eggplant is cut into segments and simmered in a clay pot with fried minced pork, allowing the eggplant to absorb the rich flavor of the pork. The result is tender, soft eggplant with savory, aromatic minced pork.
Garlic Shrimp and Vermicelli CasseroleA dish made with fresh shrimp, vermicelli noodles, and garlic, stir-fried and then simmered together in a casserole for rich flavor and tender texture.
Fish-flavored Pork Rice in Clay PotA savory dish of stir-fried pork, vegetables, and fish-flavored sauce served over steamed rice in a clay pot for enhanced warmth and flavor.