Chuan Haozi Roast Chicken (Qian Deng Branch)
Sichuan cuisine · ⭐ 3.9
No. 279 Yanzhong Road, Qian Deng Town
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 No. 279 Yanzhong Road, Qian Deng Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Old Fried Dough Stick, Fresh Soybean Curd Skin, Spicy Chicken with Chili.
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: 3.9
- Address: No. 279 Yanzhong Road, Qian Deng Town
- Popular dishes: Old Fried Dough Stick, Fresh Soybean Curd Skin, Spicy Chicken with Chili, Tender Kelp Sprouts, Crispy Pork Strips
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Dishes
Old Fried Dough StickA traditional Chinese breakfast food made by frying fermented dough, crispy on the outside and soft inside, often served with soy milk or congee.
Fresh Soybean Curd SkinNatural fresh tofu skin is made primarily from high-quality soybeans, processed through soaking, grinding, boiling, and skin formation. It has a light yellow color, a soft texture, and is rich in plant protein and various nutrients.
Spicy Chicken with ChiliA classic Sichuan dish made with chicken stir-fried in abundant dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
Tender Kelp SproutsA dish made from tender kelp sprouts, blanched and dressed with garlic, sesame oil, and a touch of salt, offering a crisp and fresh taste.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Sichuan Work Song Air-Freighted TripeFresh beef tripe selected and rapidly air-shipped to the restaurant, quickly stir-fried with bold Sichuan spices. The tripe is crisp and tender, enhanced by the aromatic burst of Sichuan peppercorns and chili, highlighting the signature numbing and spicy flavors of Sichuan cuisine.
Sichuan Tender BeefBashu tender beef is a dish made primarily from tender beef, seasoned with chili peppers, Sichuan peppercorns, and other spices. In the preparation process, the beef is sliced thinly, marinated with seasonings to absorb flavor, then quickly stir-fried at high heat to maintain its tender texture.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Hot Pot Braised IntestinesA dish made by braising pork intestines in a spicy hot pot broth, resulting in tender and flavorful meat.
Fresh Duck Gizzard BlossomA dish made from fresh duck gizzards sliced into flower shapes and stir-fried quickly with aromatics, offering a crisp and tender texture.