Xingji Lu Zhu Hot Pot (Xinbai Plaza Branch)
Hot pot · ⭐ 3.8
100 meters north of the intersection of Zhongshan West Road and Liming 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 100 meters north of the intersection of Zhongshan West Road and Liming 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: Cold Noodles, Braised Pork Intestine with Fire Cake, Braised Pork Hot Pot.
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: 3.8
- Address: 100 meters north of the intersection of Zhongshan West Road and Liming Street
- Popular dishes: Cold Noodles, Braised Pork Intestine with Fire Cake, Braised Pork Hot Pot, Pork Liver, Pork Blood Dish
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Dishes
Cold NoodlesCold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
Braised Pork Intestine with Fire CakeA traditional Beijing dish featuring braised pork intestines, lungs, and tofu, served with grilled flatbread for a rich, savory flavor.
Braised Pork Hot PotStewed hot pot is a dish primarily made with pig intestines, pig lungs, tofu skin, and baked flatbread. The ingredients are slowly stewed for a long time to absorb flavor, then boiled in rich broth or water before serving. First, the main ingredients are blanched to remove odor, then simmered slowly with spices and seasonings. Finally, they are heated in a pot and served.
Pork LiverThis dish features fresh pork liver as the main ingredient, carefully prepared and stir-fried with appropriate seasonings. It has a bright red color, tender texture, and is rich in nutrition.
Pork Blood DishA traditional dish made from pork blood, typically boiled or stir-fried with seasonings like ginger, garlic, and chili for a smooth, savory taste.
Corn and Pork DumplingsCorn and pork dumplings filled with fresh meat mixed with sweet corn kernels, wrapped in thin dumpling wrappers, and boiled to a golden yellow appearance. They offer a delicious taste and balanced nutrition.
Chinese cabbageChinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
Premium Braised PorkPremium braised dishes are primarily made from pig intestines, pig lungs, dried tofu, and fire cake. After blanching, these ingredients are simmered slowly in a seasoned broth with various spices, allowing them to fully absorb the rich flavors of the braising liquid.
Vegetable PlatterVegetable platter is a dish made from a selection of fresh vegetables, including carrots, cucumbers, wood ear mushrooms, and bean sprouts. After being finely sliced, the vegetables are arranged on a plate and served with a specially prepared sauce. The dish is colorful and refreshing in taste.
Old Beijing Fried Sauce NoodlesOld Beijing fried sauce noodles are a traditional Beijing dish made with hand-pulled noodles, topped with a specially prepared fried sauce and garnished with shredded cucumber and bean sprouts. The fried sauce is made by stir-frying yellow soybean paste with minced meat, resulting in a rich and flavorful dish.