Chongqing Roasted Chicken (Dachang Store)
Sichuan cuisine · ⭐ 3.8
No. 76 Yangcun Road, Yangzi No. 2 Village, Dachang Subdistrict (near Xiao Fei Yang)
Dragon Mate tips
If you are traveling in China to visit Nanjing, 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. 76 Yangcun Road, Yangzi No. 2 Village, Dachang Subdistrict (near Xiao Fei Yang). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kelp, Stewed Chicken with Spices, Braised 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: Nanjing
- Category: Sichuan cuisine
- Rating: 3.8
- Address: No. 76 Yangcun Road, Yangzi No. 2 Village, Dachang Subdistrict (near Xiao Fei Yang)
- Popular dishes: Kelp, Stewed Chicken with Spices, Braised Chicken
China trip · China travel
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Dishes
KelpKelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
Stewed Chicken with SpicesStewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
Braised ChickenBraised chicken is a dish made primarily with chicken, simmered with soy sauce, sugar, and cooking wine after blanching. The chicken is cut into pieces, stir-fried or blanched, then slowly stewed with seasonings until tender and glossy.