Jufengyuan in Jin Yuan Building
Hunan cuisine · ⭐ 4.1
No. 3 Zhonghua Beidajie Street
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. 3 Zhonghua Beidajie Street. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Curry Chicken Rice, Kung Pao Fish Cubes, Garlic Shrimp.
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: Hunan cuisine
- Rating: 4.1
- Address: No. 3 Zhonghua Beidajie Street
- Popular dishes: Curry Chicken Rice, Kung Pao Fish Cubes, Garlic Shrimp, Bean Curd Skin Stir-Fried Glass Noodles, Sour and Spicy Soup
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Dishes
Curry Chicken RiceA dish of chicken and vegetables cooked in curry sauce, served over rice.
Kung Pao Fish CubesKung Pao Fish Cubes is a dish featuring fish meat as the main ingredient. The fish is cut into cubes, fried or blanched, then stir-fried with peanuts, dried chilies, scallions, ginger, and garlic. Seasonings like soy sauce, vinegar, sugar, cooking wine, and starch create a rich, savory sauce.
Garlic ShrimpA Chinese dish made with fresh shrimp stir-fried with garlic slices, offering a savory and aromatic flavor.
Bean Curd Skin Stir-Fried Glass NoodlesBean curd skin stir-fried with glass noodles, paired with green and red peppers, quickly cooked in hot oil. Offers a smooth texture, rich bean aroma, and savory taste.
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.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.