Sichuan-Chongqing Family-style Bean Curd Rice (Oufeng Store)
Sichuan cuisine · ⭐ 3.8
Intersection of Chenghe Road and Anyuan Road (Oufeng Commercial)
Dragon Mate tips
If you are traveling in China to visit Suzhou, 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 Intersection of Chenghe Road and Anyuan Road (Oufeng Commercial). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Cold-mixed pig's head meat, Spicy Pig Ear Salad.
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: Suzhou
- Category: Sichuan cuisine
- Rating: 3.8
- Address: Intersection of Chenghe Road and Anyuan Road (Oufeng Commercial)
- Popular dishes: Cold-mixed Houttuynia herb, Cold-mixed pig's head meat, Spicy Pig Ear Salad, Sichuan Sausage, Dry Pot Pork Trotter and Shrimp
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Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Cold-mixed pig's head meatCold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
Spicy Pig Ear SaladCold-mixed pig ears is a cold dish featuring pig ears as the main ingredient. After boiling, the ears are sliced and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
Sichuan SausageSichuan sausage is made from pork, pig intestines, and various seasonings. Lean and fatty pork are diced in proportion, mixed with salt, Sichuan peppercorns, chili powder,白酒 (Chinese liquor), and soy sauce, then stuffed into casings and air-dried or smoked.
Dry Pot Pork Trotter and ShrimpA Sichuan-style dish combining pork trotters and shrimp, stir-fried in a dry pot with vegetables for a rich, spicy flavor.
Spicy Sour Blood DishA spicy and sour dish made from pig or duck blood, seasoned with chili, vinegar, and garlic for a refreshing appetizer.
Handmade Tofu PuddingA silky, protein-rich dessert made from soybeans, traditionally served with soy sauce and garnishes.
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.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Spicy and Sour Pig TrottersA Sichuan dish made with pig trotters simmered in a spicy and sour sauce, known for its rich flavor and tender texture.