Chuan Fu Lou · 30-Year-old Sichuan Culinary Brand (Xietang Old Street Store)
Sichuan cuisine · ⭐ 4.2
Building 2, Xietang Old Street, No. 1088 Songtao Street
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at Building 2, Xietang Old Street, No. 1088 Songtao Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ice Tofu Pudding, Grandmother's Stir-Fried Potato and Eggplant, Shredded Rabbit Leg.
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: 4.2
- Address: Building 2, Xietang Old Street, No. 1088 Songtao Street
- Popular dishes: Ice Tofu Pudding, Grandmother's Stir-Fried Potato and Eggplant, Shredded Rabbit Leg, Gele Mountain Spicy Chicken, Sichuan-style Boiled Fish with Fresh Chilies
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Dishes
Ice Tofu PuddingIce tofu pudding is a refreshing dessert made from soft tofu combined with specially prepared syrup or fruit juice. The tofu is finely processed to achieve a silky, tender texture, then topped with chilled syrup or juice, preserving the original flavor of the tofu while adding a sweet, refreshing taste. It is especially cooling during summer.
Grandmother's Stir-Fried Potato and EggplantA classic home-style dish featuring potatoes and eggplant stir-fried with garlic and green pepper, delivering a savory and comforting flavor.
Shredded Rabbit LegA Sichuan dish made by shredding braised rabbit legs, known for its tender meat and spicy flavor.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
Sichuan-style Boiled Fish with Fresh ChiliesFresh carp is simmered in a spicy broth of red chilies and Sichuan peppercorns, creating a bold, numbingly hot dish with tender fish meat.
Sichuan-style Boiled Fish with Spicy FlavorFresh carp is simmered in a spicy broth made from chili, Sichuan peppercorns, and fermented bean paste, served with vegetables for a bold, numbingly spicy flavor.
Spicy Mao Xue WangSpicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched, then stir-fried with spicy beef tallow base, simmered in broth, and finished with Sichuan peppercorns and chili powder.
Stone Pot Old TofuStone pot old tofu is a dish made primarily with old tofu, accompanied by辅料 such as green pepper, red pepper, and onion, and cooked in a stone pot. After frying or blanching, the old tofu is stir-fried in a heated stone pot with seasonings, allowing the tofu to absorb the sauce and become soft, tender, and flavorful.
Sautéed Fish Head in Clay PotA traditional Sichuan dish featuring a large fish head simmered in a clay pot with tofu, tomatoes, and mushrooms, resulting in a rich, savory broth.
Braised Chicken Wrapped in Lotus LeafA traditional Chinese dish where chicken is marinated, wrapped in lotus leaves, and baked in clay for a flavorful, tender result.
Dujiangyan Bighead FishA Sichuan dish featuring bighead fish stewed with tofu, chili, and doubanjiang, known for its rich, spicy flavor.
Signature Spicy ChickenGolden Prize Spicy Chicken features thigh meat boiled, cooled, and diced, then mixed with peanuts, scallions, ginger, garlic, and cilantro, topped with a sauce of chili oil, Sichuan pepper oil, soy sauce, vinegar, sugar, and sesame paste for rich flavor.