Old Beijing Fried Chicken Thighs (Jingxi Middle Road Store)
小吃快餐 · ⭐ 3.5
No. 384 Jingxi Middle Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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. 384 Jingxi Middle Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Large Chicken Cutlet, Old Beijing Plum Drink, Beijing-style Chicken Leg.
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: Wuxi
- Category: 小吃快餐
- Rating: 3.5
- Address: No. 384 Jingxi Middle Road
- Popular dishes: Large Chicken Cutlet, Old Beijing Plum Drink, Beijing-style Chicken Leg, Chicken Collar Bones
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Large Chicken CutletDaji Pai is a dish made primarily from chicken breast, marinated and then coated with a special blend of spices and breadcrumbs before being deep-fried until golden and crispy. It has an appealing appearance and tender, juicy meat.
Old Beijing Plum DrinkOld Beijing plum soda is made by simmering ingredients such as dried plums, hawthorn, dried tangerine peel, licorice, and osmanthus flowers, then sweetened with rock sugar. After cooling, it can be enjoyed chilled or with ice. To prepare, wash the ingredients, boil them in water, simmer slowly for several hours, strain, cool, and serve refrigerated or with ice.
Beijing-style Chicken LegA traditional Chinese dish featuring marinated chicken legs fried to crispy perfection and glazed with a savory-sweet sauce.
Chicken Collar BonesChicken clavicle is made from the chicken collarbone, marinated and then cooked by pan-frying, deep-frying, or stewing. Main ingredient is chicken clavicle, often seasoned with scallions, ginger, garlic, cooking wine, and soy sauce.