Sichuan Restaurant (Datong East Road Store)
Sichuan cuisine · ⭐ 3.8
大通东路341号
Dragon Mate tips
If you are traveling in China to visit Changzhou, 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 大通东路341号. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Sichuan-style Preserved Meat, Spicy Pot 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: Changzhou
- Category: Sichuan cuisine
- Rating: 3.8
- Address: 大通东路341号
- Popular dishes: Kung Pao Chicken, Sichuan-style Preserved Meat, Spicy Pot Chicken, Maoxuewang, Sichuan Boiled Fish
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan-style Preserved MeatA traditional Sichuan dish made with preserved pork and sausage, stir-fried with chili and Sichuan peppercorns for a savory, spicy flavor.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Stewed Chicken Hot PotA spicy and flavorful hot pot dish made with chicken, chili, Sichuan pepper, and fermented bean paste, popular in Sichuan cuisine.
Tomato and Egg Stir-FryTomato and egg stir-fry is a home-style dish primarily made with tomatoes and eggs. First, scramble the eggs and cook them until done, then set aside. Next, chop the tomatoes into pieces and stir-fry until soft. Finally, add the cooked eggs back into the pan, mix well with the tomatoes, and stir-fry evenly. Season to taste and serve.
Spicy EelSpicy eel is a dish featuring eel as the main ingredient. The eel is cut into segments, pan-fried until golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, crispy exterior, tender interior, and rich flavor.