La Bu Er Authentic Sichuan Cuisine (Youyi South Street Branch)
Sichuan cuisine · ⭐
Tangyue Fu La Bu Er, No. 102 Youyi South Avenue
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 Tangyue Fu La Bu Er, No. 102 Youyi South Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bù Èr Shuǐ Zhǔ Yú, Half-pound Tripe Mǎoxiè Wàng, Qingling White Phoenix Cake.
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:
- Address: Tangyue Fu La Bu Er, No. 102 Youyi South Avenue
- Popular dishes: Bù Èr Shuǐ Zhǔ Yú, Half-pound Tripe Mǎoxiè Wàng, Qingling White Phoenix Cake, Appetizer Yogurt, Spicy Pepper and Sichuan Pepper Tripe
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Dishes
Bù Èr Shuǐ Zhǔ YúA classic Sichuan dish featuring tender fish slices cooked in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms. Known for its bold, fiery flavor.
Half-pound Tripe Mǎoxiè WàngA classic Sichuan dish featuring half-pound of fresh tripe, cooked with duck blood, bean sprouts, and other ingredients in a spicy and numbing broth.
Qingling White Phoenix CakeA traditional sweet dessert made from glutinous rice flour, coconut milk, and sugar, steamed to a soft and sweet texture, often coated with coconut flakes.
Appetizer YogurtAppetizer yogurt made from fresh milk and lactic acid bacteria fermentation, mixed with fruits, honey, or nuts, then chilled to set. No preservatives added—natural fermentation maintains flavor.
Spicy Pepper and Sichuan Pepper TripeSpicy麻腰花 is a dish featuring pig kidneys as the main ingredient, paired with green and red peppers. The kidneys are scored and blanched, then stir-fried with葱姜蒜,花椒, and chili for a tender texture and rich numbing-spicy flavor.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Air-Freighted Bamboo Shoots with Jellyfish Skin SlawFresh air-freighted bamboo shoots are sliced and mixed with soaked jellyfish skin, seasoned with sesame oil, vinegar, salt, and other seasonings. Crisp and refreshing with a light, fresh flavor.
Old Smoked Pork with Bamboo ShootsA classic Sichuan dish featuring smoked pork and fresh bamboo shoots stir-fried together for a savory, aromatic flavor.
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.
Spicy Duck TongueSpicy duck tongues are a dish made primarily from duck tongues, blanched and stir-fried with chili peppers and Sichuan peppercorns. The tongues are crisp and tender, offering rich, bold flavors.