Wang Da Pan Steak & Bone Soup
Hot pot · ⭐ 3.6
550 meters north of the intersection of Jianxin Street and Nanhuan Road, east side of the road
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 550 meters north of the intersection of Jianxin Street and Nanhuan Road, east side of the 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: Choose Your Own Vegetables to Boil, Beef Steak and Bone Dish, Beef Tripe and Tendon.
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: 3.6
- Address: 550 meters north of the intersection of Jianxin Street and Nanhuan Road, east side of the road
- Popular dishes: Choose Your Own Vegetables to Boil, Beef Steak and Bone Dish, Beef Tripe and Tendon, Beef Bone Offal and Tendon, Ox Bone Pot
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Dishes
Choose Your Own Vegetables to BoilMixed vegetables selected by customers, such as cabbage, spinach, bean sprouts, potato slices, and winter melon, are boiled in hot pot or soup pot. Cooked using boiling water or broth to preserve the original flavor.
Beef Steak and Bone DishA dish featuring beef steak and bones, slow-cooked in soy sauce and spices for rich flavor.
Beef Tripe and TendonA Chinese dish made with beef tripe and tendons, slow-cooked until tender and flavorful.
Beef Bone Offal and TendonMain ingredients include beef bones, offal (such as tripe and ox beancurd), and beef tendons, slow-cooked to achieve a rich, tender texture and flavorful broth.
Ox Bone PotBeef bone pot is primarily made with beef bones, combined with vegetables such as carrots, potatoes, and onions. After prolonged stewing, the collagen from the beef bones dissolves into the broth, creating a rich and flavorful base. First, the beef bones are blanched to remove any impurities and odor, then they are simmered slowly for several hours with seasonings. Finally, the accompanying vegetables are added and cooked until tender.