Old Beijing Copper Pot Hot Pot (Ba Ye)
Hot pot · ⭐ 3.9
No. 726 Chengjiao 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. 726 Chengjiao 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: Spam, Large Fresh Shrimp Dumplings, Fresh Lamb Leg, Hand-Cut.
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. 726 Chengjiao Street
- Popular dishes: Spam, Large Fresh Shrimp Dumplings, Fresh Lamb Leg, Hand-Cut, Beef and Lamb Combo, Yanchi Tan Sheep Roll
China trip · China travel
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Dishes
SpamSpam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
Large Fresh Shrimp DumplingsLarge-grain fresh shrimp paste is made primarily from fresh shrimp, carefully processed to retain the natural texture of the shrimp meat. The shrimp meat is delicately stirred into a tender and smooth shrimp paste that melts in your mouth, offering a delicious taste and rich nutrition.
Fresh Lamb Leg, Hand-CutHand-cut fresh lamb leg uses fresh lamb leg meat, sliced thin by hand to preserve its natural flavor. Usually blanched in water or simple seasoning, it can also be dipped in sauce or stir-fried to highlight the tender taste of mutton.
Beef and Lamb ComboA dish combining beef and lamb, typically stir-fried or stewed with vegetables for a rich, balanced flavor.
Yanchi Tan Sheep RollSalted lamb rolls made from premium Yanchi lambs, sliced thin and rolled, then steamed or quickly stir-fried to preserve tenderness and natural flavor.
Rice Field Tripe KingA spicy and flavorful dish made with fresh tripe stir-fried in chili and Sichuan pepper, a classic in Sichuan cuisine.
Mutton Tail FatSheep tail fat is extracted from the sheep's tail, cleaned, and cut into pieces or slices for direct cooking or flavor enhancement. Common methods include steaming, braising, or adding to soups to enrich taste and aroma.
Bold Lamb NeckA dish made with lamb neck meat, marinated and grilled to perfection, offering tender, juicy meat with a slightly charred, aromatic crust.
Spicy Hot Pot SmallSpicy Hot Pot Small features beef, tripe, and throat slices cooked in a spicy broth made with chili, Sichuan pepper, and beef tallow. The red, aromatic soup delivers a bold, numbingly spicy flavor typical of Sichuan cuisine.