Chuan Da Liu Spicy Tripe Chicken (Xinhua Store)
Hot pot · ⭐ 4.4
No. 211 Xinhua Road (at the intersection of Zhonghua North Street and Xinhua 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 No. 211 Xinhua Road (at the intersection of Zhonghua North Street and Xinhua Road). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Stewed Free-range Chicken with Turtle, Premium Pig's Tripe Chicken, Spicy Pig Intestine Chicken.
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: 4.4
- Address: No. 211 Xinhua Road (at the intersection of Zhonghua North Street and Xinhua Road)
- Popular dishes: Stewed Free-range Chicken with Turtle, Premium Pig's Tripe Chicken, Spicy Pig Intestine Chicken, 猪肚条, Beef Tripe and Tendon Hot Pot
China trip · China travel
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Dishes
Stewed Free-range Chicken with TurtleFree-range chicken and turtle stewed slowly, resulting in tender meat and rich broth.
Premium Pig's Tripe ChickenA nourishing dish made with fresh pig's tripe and chicken, slowly simmered to create a rich, flavorful broth with tender meat and crisp tripe.
Spicy Pig Intestine ChickenA spicy Sichuan dish made with pork intestines and chicken, slow-cooked with chili and Sichuan peppercorns for rich flavor.
猪肚条猪肚条是一道以猪肚为主要食材的菜肴，将猪肚清洗干净后切成条状，通过焯水或煮制去除腥味，再与调料一同炖煮或炒制而成。常见做法包括与辣椒、姜片、蒜等配料同炒，或加入高汤慢炖，使猪肚条软糯入味。
Beef Tripe and Tendon Hot PotA hearty hot pot featuring beef tendons and tripe, slow-cooked with aromatic spices for a rich, savory flavor.
Fatty Intestine and Free-range ChickenA traditional Chinese dish made with pork intestines and free-range chicken, stir-fried and simmered to create a rich, spicy flavor.
Crispy Bamboo ShootsCrispy bamboo shoots are a dish made primarily from fresh bamboo shoots, which are blanched or pickled, sliced or julienned, then stir-fried, mixed, or cold-mixed. The finished dish is crisp and refreshing, preserving the natural flavor of bamboo shoots.