Chuan Lao Liu Roast Chicken Pub
Sichuan cuisine · ⭐ 4.8
No. 29 Suo Street
Dragon Mate tips
If you are traveling in China to visit Nanjing, this restaurant is worth a stop for great food. This restaurant is located at No. 29 Suo Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Winter Melon, Wide Rice Noodles, Bok choy.
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: 4.8
- Address: No. 29 Suo Street
- Popular dishes: Winter Melon, Wide Rice Noodles, Bok choy, Live Turtle Soup, Live Yellow-Clawed Free-Range Rooster
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Dishes
Winter MelonWinter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Bok choyBok choy is a common leafy vegetable, primarily made from the leaves and stems of bok choy. It is usually washed and blanched or stir-fried directly, with seasonings such as garlic and salt added to maintain its fresh and tender texture.
Live Turtle SoupA dish made with live turtle, simmered with ginger, scallions, and garlic to create a rich, savory flavor.
Live Yellow-Clawed Free-Range RoosterFresh live yellow-clawed free-range rooster stewed slowly to bring out rich flavor and tender meat.
Beef TripeBeef testicles, known as 'niu bao', are commonly used in Chinese cuisine. Main ingredients include fresh or frozen beef testicles, cleaned and blanched before stir-frying, stewing, or grilling. Popular methods involve stir-frying with chili, onion, and garlic, or slow-cooking in broth for enhanced flavor.
Bean sproutsBean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
Fresh NoodlesFresh noodles made by hand, served in a savory broth with meat, vegetables, and egg for a delicious and satisfying meal.
Chicken Blood DishA traditional dish made from fresh chicken blood, cleaned, coagulated, sliced, and stir-fried with seasonings like scallions, ginger, and garlic for a smooth texture and savory flavor.
Spicy Bull Scorpion Braised ChickenSpicy Bull Scorpion Braised Chicken is a Sichuan dish made with chicken, bull scorpion, chili peppers, and Sichuan peppercorns. It is cooked by stewing, highlighting its spicy and fragrant characteristics.