Medicinal Cuisine - Hot Pot - Small Restaurant
Hot pot · ⭐ 3.6
No. 16, Xiumen Street
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 No. 16, Xiumen Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Turmeric Peranakan-Style Baked Lobster, Rainbow Seabream Sashimi, Root Vegetable Platter.
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: 3.6
- Address: No. 16, Xiumen Street
- Popular dishes: Turmeric Peranakan-Style Baked Lobster, Rainbow Seabream Sashimi, Root Vegetable Platter, Special Roasted Lamb Leg, Iron Rod Yam Powder
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Dishes
Turmeric Peranakan-Style Baked LobsterFresh lobster is marinated with turmeric, garlic, chili, and other seasonings, then baked at high temperature. The shell becomes crispy while the meat remains tender, delivering a rich aroma with a hint of spiciness and aromatic flavor.
Rainbow Seabream SashimiFresh seabream served raw with colorful vegetables and fruits, arranged artistically for a refreshing and vibrant dish.
Root Vegetable PlatterA mixed root vegetable salad featuring carrots, radishes, potatoes, lotus root, and yams. After peeling and slicing, the vegetables are blanched or steamed, cooled, arranged on a plate, and dressed with a sauce of soy sauce, vinegar, sesame oil, garlic, and chili oil.
Special Roasted Lamb LegA premium lamb leg dish marinated in secret spices and slow-roasted to perfection, offering a tender and flavorful experience.
Iron Rod Yam PowderIron rod yam powder is made from high-quality iron rod yam, processed into a fine powder. It can be mixed with hot water to form a smooth paste, offering a mild taste and rich nutrition.
Fish Roe DumplingsFish roe bao is a pastry filled primarily with fish roe, made by wrapping a dough of flour around ingredients like fish roe, egg, and scallions, then steaming it. The filling is prepared by mixing fish roe with seasonings, then encasing it in a rolled dough skin before steaming.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.