Meng Yang Anda (Ta Tan Branch)
Hot pot · ⭐ 4.8
300 meters south of the intersection of Shengli South Street and Taxing Road, west side of the 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 300 meters south of the intersection of Shengli South Street and Taxing Road, west 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: Boneless Lamb, Small Three Forks, Hand-Made Shrimp Paste.
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: 4.8
- Address: 300 meters south of the intersection of Shengli South Street and Taxing Road, west side of the road
- Popular dishes: Boneless Lamb, Small Three Forks, Hand-Made Shrimp Paste, Gu Fish Sashimi, Lamb Shank Stew
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Dishes
Boneless LambBoneless lamb is a dish made from lamb meat with bones removed, typically braised or stewed for tender and flavorful results.
Small Three ForksA Chinese dish made with pork tenderloin, egg, and starch, deep-fried until crispy and served with sweet chili sauce.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Gu Fish SashimiA dish featuring fresh mandarin fish, delicately sliced and served raw or lightly marinated, highlighting its tender texture and natural flavor.
Lamb Shank StewA dish made with lamb shank, marinated and slowly stewed until tender, rich in flavor.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Lamb Leg MeatLamb leg meat, using fresh lamb leg as the main ingredient, carefully selected and processed. During cooking, the lamb leg is cut into pieces, marinated with a special blend of spices to infuse flavor, then finished by roasting or stewing. The dish showcases the tender texture of lamb, with rich, juicy meat and an aromatic fragrance.
Lamb Top BladeLamb neck is selected from the area behind the sheep's head, near the neck. This cut has tender meat with even fat distribution. It is typically prepared by stewing or grilling to preserve the original flavor of the lamb.
High-Calcium LambHigh-calcium lamb is a dish primarily made with fresh lamb, distinguished by its rich calcium content. The lamb is carefully selected and prepared, then marinated with appropriate seasonings before being cooked through roasting or boiling. This dish retains the tender texture of the lamb while enhancing its nutritional value with calcium.
Fresh Lamb LoinFresh lamb loin made from premium lamb loin, marinated and grilled to perfection, offering tender and juicy texture with natural lamb flavor.