One Taste Yu Xiang Dry Pot Duck Head (Pinghe Road Branch)
Sichuan cuisine · ⭐ 3.7
50 meters west of the intersection of Heping West Road and Beirong Street, south side of the 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 50 meters west of the intersection of Heping West Road and Beirong Street, south side of the road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: One-Grade Soy Sauce Chicken, Colorful Glass Noodles, Mixed Vegetable Salad.
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: 3.7
- Address: 50 meters west of the intersection of Heping West Road and Beirong Street, south side of the road
- Popular dishes: One-Grade Soy Sauce Chicken, Colorful Glass Noodles, Mixed Vegetable Salad, Emei Mountain Bamboo Shoots, Spicy Duck Head Hot Pot
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Dishes
One-Grade Soy Sauce ChickenA premium chicken dish marinated and slow-cooked in a rich soy sauce blend, resulting in tender, flavorful meat with a glossy finish.
Colorful Glass NoodlesFive-color cold noodles are a chilled dish made primarily from potato starch-based rice noodles, combined with colorful ingredients such as carrots, cucumbers, bean sprouts, and boiled eggs. After blanching or mixing, the dish is served cold. To prepare, cut the rice noodles into strips and mix them with shredded vegetables, then toss with a seasoned dressing.
Mixed Vegetable SaladA colorful cold dish made with fresh vegetables such as lettuce, cucumber, tomato, and purple cabbage. The preparation is simple: wash and slice the vegetables, then mix with a specially prepared dressing to retain their original texture and nutritional value.
Emei Mountain Bamboo ShootsA Sichuan dish made from fresh bamboo shoots harvested in the Emei Mountains, stir-fried with lean meat and mushrooms for a crisp, delicate flavor.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Bottom Red SausageA traditional Chinese sausage made from pork belly, seasoned with salt, sugar, and soy sauce, then stuffed into casings and air-dried or smoked.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Duck Head vs Shrimp Hot PotDuck head and shrimp cooked together in a spicy broth, combining tender duck meat with succulent shrimp in a bold, aromatic flavor.
Sichuan Pepper Crispy PorkSpicy numbing pork strips made from tenderloin, coated in starch and egg, then deep-fried until golden and crispy. Seasoned with Sichuan pepper powder for a numbing, slightly spicy flavor.