Lao Jiu Sichuan Cuisine (Guang'an Store)
Sichuan cuisine · ⭐ 4.3
4th Floor, Meidong International Buildings A & B, No. 50, Guang'an Street, Qingyuan Subdistrict
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 4th Floor, Meidong International Buildings A & B, No. 50, Guang'an Street, Qingyuan Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three-Ingredient Maoxuewang, Eight Treasures Tofu, 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: 4.3
- Address: 4th Floor, Meidong International Buildings A & B, No. 50, Guang'an Street, Qingyuan Subdistrict
- Popular dishes: Three-Ingredient Maoxuewang, Eight Treasures Tofu, Kung Pao Chicken, Stone Pot Frog, Old Wine Traditional Maoxuewang
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Dishes
Three-Ingredient MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, and beef tendons, simmered in a rich, numbingly spicy broth.
Eight Treasures TofuEight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stone Pot FrogA Sichuan dish featuring frog legs cooked in a hot stone pot with vegetables and spicy sauce, delivering a bold, numbingly delicious flavor.
Old Wine Traditional MaoxuewangA Sichuan-style hot pot dish made with duck blood, tripe, beef tendon, and vegetables, simmered in aged wine and spices for a rich, numbingly spicy flavor.
Old Wine Spicy麻 Water-Boiled FishFresh carp is marinated in old wine, then simmered with Sichuan pepper, chili, ginger, and garlic. Finished with a sprinkle of spiced sesame powder for a numbing, spicy flavor.
Aged Wine Braised DuckA classic Chinese dish featuring duck slow-cooked in a savory blend of aged wine, soy sauce, and sugar, resulting in tender, flavorful meat.
Golden Soup LambA dish featuring tender lamb cooked in a golden broth made from tomatoes, corn, and carrots, offering a rich and savory flavor.
Bread TemptationBread Temptation is a creative dessert featuring toast bread as its main ingredient. First, the toast is cut into cubes and baked until golden and crispy. Then, a hollow is created in the center and filled with vanilla ice cream. Finally, it is drizzled with chocolate or caramel sauce and served with fresh fruit cubes.
Fresh Chili BeefSpicy beef with fresh peppers is a dish made primarily from tender beef, stir-fried with fresh chili peppers and a blend of spices. To prepare it, first marinate the beef slices, then quickly stir-fry them with fresh chilies to retain the beef's tenderness while allowing the fresh aroma of the peppers to fully penetrate.
Spicy Frog LegsSpicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.