Yuxiang Dry Pot Roast Fish (Central First Residence Store)
Sichuan cuisine · ⭐ 3.8
Fifth shop on the right side of the entrance archway of Zhongyuan Shoufu, middle section of Changsheng Street, Huaiyang Town
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 Fifth shop on the right side of the entrance archway of Zhongyuan Shoufu, middle section of Changsheng Street, Huaiyang Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 油麦, Peanuts, Mandarin Fish.
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: 3.8
- Address: Fifth shop on the right side of the entrance archway of Zhongyuan Shoufu, middle section of Changsheng Street, Huaiyang Town
- Popular dishes: 油麦, Peanuts, Mandarin Fish
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
油麦油麦菜是一种常见的绿叶蔬菜,主要食材为油麦菜。制作时通常将油麦菜洗净后切段,用热油爆香蒜末,加入油麦菜快速翻炒,调味后即可出锅。
PeanutsPeanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
Mandarin FishCarp is a freshwater fish, typically using fresh carp as the main ingredient. After cleaning and cutting into pieces, it's pan-fried until golden on both sides, then simmered or braised with scallions, ginger, garlic, soy sauce, and cooking wine to infuse flavor and create a rich broth.