Xi'an Old Bowl Noodles (Ta Feng Road Branch)
小吃面食 · ⭐ 3.9
No. 1107, Ground-Floor Commercial Unit, Building 14, Tatang Village, Intersection of Tatang Street and Tafeng Road
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 No. 1107, Ground-Floor Commercial Unit, Building 14, Tatang Village, Intersection of Tatang Street and Tafeng Road. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Pork Bone Noodle Soup, Firm Tofu, Spicy Oil-Poured Knife-Cut Noodles.
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: 小吃面食
- Rating: 3.9
- Address: No. 1107, Ground-Floor Commercial Unit, Building 14, Tatang Village, Intersection of Tatang Street and Tafeng Road
- Popular dishes: Pork Bone Noodle Soup, Firm Tofu, Spicy Oil-Poured Knife-Cut Noodles, Fatty Intestine Oil-Poured Noodles
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Dishes
Pork Bone Noodle SoupA savory noodle soup made with pork bone broth, tender pork belly, and wheat noodles.
Firm TofuFried tofu is a dish made with whole old tofu, sliced and pan-fried until golden brown, then simmered with seasonings like soy sauce, salt, and sugar. Sometimes paired with greens, minced meat, or mushrooms for added flavor.
Spicy Oil-Poured Knife-Cut NoodlesOil-poured knife-cut noodles are a noodle dish made with hand-cut noodles, paired with cooked vegetables and meat, and finished with hot oil to enhance the aroma. The wide, thick, and elastic noodles are crafted by slicing them with a knife, and when served, hot oil is poured over the noodles sprinkled with chili powder, garlic, and green onions, releasing a rich fragrance.
Fatty Intestine Oil-Poured NoodlesFatty intestine oil-poured noodles use boiled noodles topped with braised or stewed pork intestines, then drizzled with hot oil to enhance aroma. After boiling, the noodles are drained, layered with sliced intestines, garnished with scallions, garlic, and chili powder, then poured with heated vegetable oil for a fragrant finish.