Qishugong Chaoshan Beef Hot Pot (Xinhua Store)
Hot pot · ⭐ 3.9
No. 111 Xinhua East Road (100 meters west of the intersection of Xinhua Road and Beirong 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. 111 Xinhua East Road (100 meters west of the intersection of Xinhua Road and Beirong 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: Spoon Nuts, Tendon with Beef, Pig Couple Jelly.
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: 3.9
- Address: No. 111 Xinhua East Road (100 meters west of the intersection of Xinhua Road and Beirong Street)
- Popular dishes: Spoon Nuts, Tendon with Beef, Pig Couple Jelly, Signature Beef Meatballs, Chao Shan Special Fish Balls
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Dishes
Spoon NutsTenderloin, taken from the inner layer of the beef shoulder tender, shaped like a key, hence its name. To prepare, slice the tenderloin thinly, marinate with simple seasonings, then quickly blanch in hot pot until it changes color. The meat is fresh and tender, melting in your mouth—ideal for hot pot dishes.
Tendon with BeefDiao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
Pig Couple JellyA cold dish made from pork skin, pig trotters, and sugar, slow-cooked to create a gelatinous texture with a savory flavor.
Signature Beef MeatballsSignature beef balls made from fresh beef, hand-formed after mincing and mixing to a firm texture, then cooked by boiling or frying. Tender with a firm bite and natural beef aroma.
Chao Shan Special Fish BallsFresh fish meat is minced and mixed with egg white and starch, then hand-formed into balls and boiled. Known for its chewy texture and fresh taste, often served in broth or with dipping sauce.
Cantonese-style Fried Tofu SkinA specialty dish from Chaozhou, made by deep-frying tofu skin until crispy and serving with a savory sauce. Popular as a snack or side dish.
Chaoshan Fish BallsChaoshan fish balls are a specialty snack from Chaozhou, Guangdong, made by mixing fresh fish meat with starch and egg white to form a gel-like paste, then shaped into small balls and boiled. They have a chewy texture and are often served in soup or as a hot pot ingredient.
牛骨浓汤锅底牛骨浓汤锅底以牛骨为主要食材，经过长时间熬煮，提取骨髓和胶质，形成浓郁汤底。通常加入姜片、葱段等辅料去腥增香，部分版本会添加胡萝卜、洋葱等蔬菜提升风味。制作过程中注重火候控制，使汤汁醇厚，适合搭配各类食材涮煮。
Secret-Recipe Swinestew with Tender Beef BrisketA tender beef brisket dish marinated in a secret recipe sauce, slow-cooked to perfection for rich flavor and soft texture.
Pork Shoulder and Fat BellyA traditional Chinese dish made from pork shoulder and fatty belly, slow-cooked to achieve a rich, tender texture.
Sichuan Pepper BeefSichuan pepper beef is a dish made primarily with beef, seasoned with Sichuan pepper, scallions, ginger, garlic, and other spices. The beef is sliced and marinated, then stir-fried with sautéed Sichuan pepper, chili peppers, scallions, ginger, and garlic to allow the beef to absorb the unique numbing aroma and spiciness of the Sichuan pepper.