Guangming Fisheries Port (Yuhua East Road Branch)
冀菜 · ⭐ 4.7
100 meters south of the intersection of Yuhua East Road and Tanggu South Street, east side of the 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 100 meters south of the intersection of Yuhua East Road and Tanggu South Street, east side of the road. It is a 冀菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Mountain and Sea Flavor Tofu, Steamed Sea Bass, Bamboo Tube Pork Ribs.
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: 冀菜
- Rating: 4.7
- Address: 100 meters south of the intersection of Yuhua East Road and Tanggu South Street, east side of the road
- Popular dishes: Mountain and Sea Flavor Tofu, Steamed Sea Bass, Bamboo Tube Pork Ribs, Premium Maoxuewang, Peking Roast Duck
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Dishes
Mountain and Sea Flavor TofuA Chinese dish featuring tender tofu simmered with premium ingredients like mushrooms, abalone, and shrimp, delivering a rich and savory flavor.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Bamboo Tube Pork RibsBamboo Tube Spare Ribs is a dish made by steaming pork ribs in bamboo tubes. The ribs, usually marinated, are placed in fresh bamboo tubes with seasonings like soy sauce, cooking wine, and ginger slices, then steamed to absorb the bamboo's fragrance and flavors.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Peking Roast DuckOld Beijing Roast Duck is made from tender Peking duck with a unique roasting technique, resulting in crispy skin and tender meat with a bright red color. It's best enjoyed by wrapping slices in thin pancakes, along with scallion strips and sweet bean sauce.
Lotus Leaf Braised Pork CakeA traditional Chinese dim sum dish made by steaming pork belly wrapped in lotus leaves, resulting in tender meat infused with aromatic leaf flavor.
Garlic and Vermicelli Bok ChoyStir-fried baby bok choy with garlic and vermicelli is a dish featuring tender baby bok choy, delicate vermicelli noodles, and fragrant garlic. The preparation involves soaking the vermicelli until soft, washing and halving the baby bok choy, mixing it with garlic and seasonings, then steaming until cooked through—resulting in a dish rich in garlic aroma and refreshingly crisp texture.
Sauce-Braised Fish Head KingA richly flavored dish made by slow-cooking a fresh fish head in a savory sauce with spices and aromatics.
Lion's Head FishGolden Lion Fish is a dish made from mandarin fish. The flesh is minced, mixed with egg white and starch, shaped into small balls, steamed to resemble lion's mane. Decorated with carrot and cucumber ribbons, it looks like a lion's fur, then drizzled with thickened sauce.