Chao Zhenghe · Chaoshan Beef Hot Pot (Future City Branch)
Hot pot · ⭐ 4.7
Shop A104, Zone A, 1st Floor, Beiguo Weilai City, north of the intersection of South 2nd Ring Road and Zhonghua South Street
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 Shop A104, Zone A, 1st Floor, Beiguo Weilai City, north of the intersection of South 2nd Ring Road and Zhonghua South 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: Original Beef Bone Soup Base, Original Beef Bone Soup Pot, Tendon Meat.
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: 4.7
- Address: Shop A104, Zone A, 1st Floor, Beiguo Weilai City, north of the intersection of South 2nd Ring Road and Zhonghua South Street
- Popular dishes: Original Beef Bone Soup Base, Original Beef Bone Soup Pot, Tendon Meat, Hand-Made熟牛肉丸, Fresh Beef
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Dishes
Original Beef Bone Soup BaseOriginal beef bone broth uses beef bones as the main ingredient, slowly simmered to extract marrow and gelatin, creating a rich soup base. Ginger slices and green onions are typically added during preparation to remove fishy odor and enhance aroma, with no additional seasonings to preserve the natural flavor of the bones.
Original Beef Bone Soup PotA pot of soup made from beef bones simmered slowly for hours, served with fresh vegetables and side dishes to enhance the natural flavors.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Hand-Made熟牛肉丸Hand-pounded beef balls made from fresh beef, pounded by hand to achieve elasticity, seasoned and mixed evenly, then cooked by boiling or steaming. Round in shape, firm texture, with a chewy bite.
Fresh BeefFresh beef selected from premium cuts like tenderloin or shank, sliced or cubed, then cooked by stir-frying, stewing, or roasting to preserve its natural flavor.
Raw Beef BallBeef ball soup is a dish made from fresh beef, hand-pounded to a smooth texture, mixed with starch, egg white, and seasonings, then shaped into balls and steamed or boiled.
White RadishThis dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
Bamboo Steam NoodlesBamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
FufiFufi is a thin sheet made from soybeans, often fried or boiled, used in stir-fries, soups, or as a wrap for fillings.
Fresh Cut Tender BeefFreshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.