Pingdi Qi Chuancai Xiao Chao Yu Xiang Rou Si
Sichuan cuisine · ⭐ 4.5
No. 191, Shahebao First Lane
Dragon Mate tips
If you are traveling in China to visit Taiyuan, this restaurant is worth a stop for great food. This restaurant is located at No. 191, Shahebao First Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three-Cup Chicken, Sichuan Old Cured Meat, Sichuan Pepper 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: Taiyuan
- Category: Sichuan cuisine
- Rating: 4.5
- Address: No. 191, Shahebao First Lane
- Popular dishes: Three-Cup Chicken, Sichuan Old Cured Meat, Sichuan Pepper Chicken, String Beans, Maoxuewang
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Dishes
Three-Cup ChickenThree-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
Sichuan Old Cured MeatSichuan old cured meat is a traditional preserved pork product made by curing and smoking, known for its rich, savory flavor.
Sichuan Pepper ChickenA Sichuan dish featuring chicken stir-fried with Sichuan peppercorns and chili, delivering a numbingly spicy flavor.
String BeansA common vegetable dish made from tender string beans stir-fried with garlic and chili, offering a crisp texture and savory flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Lifting Foot FrogA spicy Sichuan dish featuring frog legs stir-fried with chili, Sichuan pepper, garlic, and ginger, known for its numbing and fiery flavor.
Sichuan-style stir-fried pork with yam skinShao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.