Village Garden Restaurant (Hutang No.1 Store)
Sichuan cuisine · ⭐ 3.7
定安中路619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 定安中路619号. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steamed Perch in Broth, Spicy Green Pepper and Pig's Tripe Stew, Braised Chicken with Pig's Feet in Clay Pot.
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: 3.7
- Address: 定安中路619号
- Popular dishes: Steamed Perch in Broth, Spicy Green Pepper and Pig's Tripe Stew, Braised Chicken with Pig's Feet in Clay Pot, Bamboo Shoot and Glass Noodle Soup, Braised Pork Intestines
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Dishes
Steamed Perch in BrothA dish of fresh perch steamed in a clear broth with ginger and scallions, resulting in tender fish and flavorful soup.
Spicy Green Pepper and Pig's Tripe StewA spicy stew made with sliced pig's tripe and fresh green peppers, popular in Sichuan cuisine.
Braised Chicken with Pig's Feet in Clay PotA Cantonese dish featuring chicken and pig's feet slow-cooked in a clay pot with savory sauce, resulting in tender, flavorful meat.
Bamboo Shoot and Glass Noodle SoupBamboo shoot and glass noodle soup is made with fresh bamboo shoots and dried glass noodles, boiled briefly then simmered together with broth or water until flavorful. The soup is clear in color, refreshing in taste, and light and delicate.
Braised Pork IntestinesStewed pork intestines is a dish made primarily from pig intestines, cleaned and blanched to remove odor, then simmered with soy sauce, sugar, and cooking wine until tender and flavorful.
Braised Fish CubesBraised fish chunks is a Chinese dish made with fish pieces, typically from grass carp, common carp, or crucian carp. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions to achieve a tender, flavorful result.