Sichuan Flavor Pavilion
Sichuan cuisine · ⭐ 3.8
No. 24 Xisanzhuang 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. 24 Xisanzhuang Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Three-Thread Salad, Stir-Fried Red Bok Choy, Grandfather's Famous Dry-Braised Fish.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.8
- Address: No. 24 Xisanzhuang Street
- Popular dishes: Mixed Three-Thread Salad, Stir-Fried Red Bok Choy, Grandfather's Famous Dry-Braised Fish, Bamboo Shoots Stir-Fried with Pork, Lotus Root and Pork Rib Soup
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Dishes
Mixed Three-Thread SaladDan San Si is a cold dish primarily made with shredded carrots, cucumber, and wood ear mushrooms. To prepare it, the three ingredients are sliced into细丝, then mixed with minced garlic, cilantro, and other seasonings. Soy sauce, vinegar, and chili oil are drizzled over the mixture and tossed well to combine.
Stir-Fried Red Bok ChoyA simple stir-fry dish made with red bok choy, garlic, and ginger, known for its crisp texture and vibrant color.
Grandfather's Famous Dry-Braised FishFresh carp is marinated, pan-fried, and simmered with fermented bean paste, ginger, garlic, and spices to create a rich, aromatic dish with tender fish meat.
Bamboo Shoots Stir-Fried with PorkA classic Chinese home-style dish featuring tender bamboo shoots and pork, quickly stir-fried to preserve freshness and flavor.
Lotus Root and Pork Rib SoupLotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Leek and Egg DumplingsScallion egg dumplings are a classic Chinese noodle dish, primarily made with scallions and eggs. The preparation involves chopping the scallions, mixing them with cooked eggs, adding seasonings, and blending well to form the filling. Then, dough wrappers are rolled out, filled with the scallion-egg mixture, and finally boiled or steamed until cooked through.
Spicy Fish Offal Stir-fryA spicy stir-fry dish made with fish offal and aromatic spices, popular in Sichuan cuisine.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Sesame EggA simple and flavorful dish made with eggs and toasted sesame seeds, commonly served as a side or breakfast item.