Pan's Roast Chicken (Aiguo Li Store)
小吃快餐 · ⭐ 3.7
No. 22, Aiguo Li, Longchang Road (340 meters on foot from Exit B of Nanlou Metro Station)
Dragon Mate tips
If you are traveling in China to visit Tianjin, 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. 22, Aiguo Li, Longchang Road (340 meters on foot from Exit B of Nanlou Metro Station). 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: Braised Chicken, Roast Duck, Chicken Wing Tips.
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: Tianjin
- Category: 小吃快餐
- Rating: 3.7
- Address: No. 22, Aiguo Li, Longchang Road (340 meters on foot from Exit B of Nanlou Metro Station)
- Popular dishes: Braised Chicken, Roast Duck, Chicken Wing Tips
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
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Roast DuckRoast duck is made from whole ducks, processed through marinating and roasting. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
Chicken Wing TipsChicken wing tips are the tip portion of chicken wings, primarily made from chicken wing tips. They are usually marinated and then deep-fried or grilled to achieve a crispy exterior and tender interior. They can also be used for stewing or as hot pot ingredients.