特好特(综合馆店)
Cantonese cuisine · ⭐ 4.3
280 meters east of the intersection of Longteng Street and Lichun Avenue
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 280 meters east of the intersection of Longteng Street and Lichun Avenue. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Stew in a Large Pot, New Bread Temptation, Sichuan Pepper Beef Tongue.
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: Cantonese cuisine
- Rating: 4.3
- Address: 280 meters east of the intersection of Longteng Street and Lichun Avenue
- Popular dishes: Stew in a Large Pot, New Bread Temptation, Sichuan Pepper Beef Tongue, Special Private Kitchen Dish, Stir-fried Tender Pork with Asparagus and Termitomyces
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Dishes
Stew in a Large PotStew is a dish made by simmering various ingredients together, mainly including pork, potatoes, cabbage, and vermicelli. The ingredients are cut into pieces and cooked in a large pot with water to blend the flavors.
New Bread TemptationA creative dessert featuring freshly baked soft bread layered with creamy filling and fruit, dusted with powdered sugar for a sweet, indulgent treat.
Sichuan Pepper Beef TongueSichuan pepper beef tongue is a dish featuring beef tongue as the main ingredient, sliced after boiling and stir-fried with Sichuan peppercorns, chili, scallions, ginger, and garlic. It has a crisp texture and rich flavor.
Special Private Kitchen DishA flavorful home-style dish made with pork belly, bell peppers, and garlic, slow-cooked in a secret sauce for rich taste.
Stir-fried Tender Pork with Asparagus and TermitomycesThis dish features pork tenderloin as the main ingredient, accompanied by asparagus and Termitomyces mushrooms. The pork tenderloin is thinly sliced, marinated with a small amount of starch and seasonings, then quickly stir-fried to maintain its tender texture. The asparagus is washed and cut into sections, and the Termitomyces mushrooms are cleaned. In a hot wok with oil, the pork slices are first stir-fried until they change color and set aside. Then, the asparagus and mushrooms are stir-fried until cooked through. Finally, the pork is returned to the wok, and basic seasonings like salt and soy sauce are added for a quick final stir. The finished dish has a fresh appearance with tender meat, crisp asparagus, and flavorful mushrooms.
Wild Vegetable Paper Skin BunA traditional Chinese dim sum made with wild vegetables and thin, paper-like dough, steamed to perfection for a light and fresh taste.