Old Sichuan Restaurant (Wenyuan Street Branch)
Sichuan cuisine · ⭐ 4.0
50 meters west along the road from the intersection of Lianmeng Road and Wenyuan Street, northbound
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 50 meters west along the road from the intersection of Lianmeng Road and Wenyuan Street, northbound. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken Rice Bowl, Torn Cabbage, Sichuan-Style Boiled Green River 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: 4.0
- Address: 50 meters west along the road from the intersection of Lianmeng Road and Wenyuan Street, northbound
- Popular dishes: Kung Pao Chicken Rice Bowl, Torn Cabbage, Sichuan-Style Boiled Green River Fish, Sichuan-style Boiled Chicken Slices, Special Mao Xue Wang
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Dishes
Kung Pao Chicken Rice BowlKung Pao Chicken Rice Bowl is a rice dish primarily made with chicken, peanuts, scallions, ginger, garlic, and other ingredients. The chicken is cut into cubes and stir-fried with roasted peanuts and seasonings, then served over steaming hot rice, presenting an appealing color and aroma.
Torn CabbageA home-style dish made by quickly stir-frying torn cabbage with garlic and chili, resulting in a crisp and savory flavor.
Sichuan-Style Boiled Green River FishA spicy and numbing dish featuring tender green river fish simmered in a fiery broth with vegetables and spices.
Sichuan-style Boiled Chicken SlicesSichuan-style boiled chicken slices feature breast meat sliced and marinated, then blanched with bean sprouts and greens in boiling water, finished with hot oil and spices like chili and Sichuan pepper.
Special Mao Xue WangSpecial Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Braised Pork RibsBraised pork ribs is a classic Chinese dish made with pork ribs as the main ingredient, marinated and then braised with caramelized sugar. It has a bright red color, tender texture, and rich sauce, making it beloved by diners.
Minced Meat with VermicelliA home-style dish made with minced pork and vermicelli. Fry the pork mince with softened vermicelli and seasonings like scallions, ginger, and garlic, then simmer until the noodles are tender and the meat is flavorful.
Shiitake Mushroom and Pork SlicesStir-fried pork slices with mushrooms is a Chinese dish primarily made with pork and mushrooms. The pork is sliced and stir-fried together with rehydrated mushrooms, typically seasoned with a small amount of seasonings such as soy sauce, cooking wine, and cornstarch for marinating and flavoring, then quickly stir-fried in hot oil to finish.
Spicy Pork SlicesSpicy pork slices is a dish made primarily from pork tenderloin, sliced and marinated, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and green onions for rich flavor.