Chuancai Fang Da Pan Ji (Bolin South Road Branch)
Sichuan cuisine · ⭐ 3.7
No. 112, Bolin South 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 No. 112, Bolin South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Big Plate Chicken, Kung Pao Chicken.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 112, Bolin South Road
- Popular dishes: Spicy Chicken with Chili Sauce, Big Plate Chicken, Kung Pao Chicken, Spicy Cauliflower in Hot Pot, Handmade Steamed Bun
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Handmade Steamed BunHandmade steamed buns are made from flour and yeast, fermented, kneaded, and then steamed. The finished product is white or slightly yellow, soft and delicate in texture.
New-style Stir-fried Pork with PepperA modern take on a classic Chinese dish, featuring stir-fried pork belly with green and red peppers, seasoned with fermented bean paste and soy sauce.
Oil-Poured Baby CabbageA dish made with tender baby cabbage, stir-fried with garlic and ginger, then finished with a pour of hot oil for rich aroma and crisp texture.
Crisp CeleryCrisp celery salad is a cold dish made primarily with fresh celery. Wash, cut, and blanch the celery, then mix with garlic, salt, and sesame oil. Simple to prepare, with a refreshing crunch.
Boiled Shrimp in Salt WaterSaltwater shrimp is a dish made with fresh shrimp, boiled in salted water with ginger and scallions, then drained and served. Simple to prepare, it preserves the shrimp's natural flavor.
Sour Pickled Beans with Preserved PorkSour pickled beans stir-fried with preserved pork, creating a savory and slightly tangy dish popular in Chinese households.