Houxiang Canteen
Home-style Chinese cuisine · ⭐ 3.6
No. 5 Shibin Lane, Hongbin Road, first shop to the north
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. 5 Shibin Lane, Hongbin Road, first shop to the north. It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Hot Pot Chicken, Braised Tofu Skin, Old-Fashioned Burned Fish.
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: Home-style Chinese cuisine
- Rating: 3.6
- Address: No. 5 Shibin Lane, Hongbin Road, first shop to the north
- Popular dishes: Hot Pot Chicken, Braised Tofu Skin, Old-Fashioned Burned Fish, Sour and Spicy Soup
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Dishes
Hot Pot ChickenHot pot chicken is a dish featuring chicken as the main ingredient, typically whole chicken or pieces, simmered with chili, Sichuan peppercorns, ginger, garlic, and doubanjiang. First blanch the chicken to remove odor, then slow-cook with spices until tender and flavorful. Enjoy as a hot pot or add vegetables and tofu for dipping.
Braised Tofu SkinStir-fried bamboo skin is a Chinese dish primarily made with dried tofu skin. After soaking, the tofu skin is cut into segments and stir-fried with vegetables such as green peppers and carrots. Seasonings like soy sauce, sugar, and salt are added, then simmered over medium-low heat until the tofu skin absorbs the flavorful sauce.
Old-Fashioned Burned FishA traditional Chinese dish made by slow-cooking fresh fish with soy sauce, sugar, and aromatics until tender and flavorful.
Sour and Spicy SoupHot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.