Suqian Local Cuisine Restaurant
苏北土菜 · ⭐ 3.9
No. 58, Biwa Road
Dragon Mate tips
If you are traveling in China to visit Nanjing, 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. 58, Biwa Road. It is a 苏北土菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Twelve-Flavor Crawfish, Mixed Fish, Crispy Small Yellow Croaker in Pancake Batter.
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: 苏北土菜
- Rating: 3.9
- Address: No. 58, Biwa Road
- Popular dishes: Spicy Twelve-Flavor Crawfish, Mixed Fish, Crispy Small Yellow Croaker in Pancake Batter, Specialty Pork Cake, Mung Bean Tea Twist
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Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Mixed FishMixed fish is a dish featuring various types of fish such as crucian carp, sea bass, and hairtail, seasoned with ginger, scallion, and garlic, and prepared by steaming, braising, or stewing.
Crispy Small Yellow Croaker in Pancake BatterA dish of small yellow croaker fish coated in a light batter and pan-fried until crispy, with tender flesh and savory flavor.
Specialty Pork CakeA traditional dish made from pork, starch, and eggs, steamed to a smooth and elastic texture, often served with sauce or broth.
Mung Bean Tea TwistA Chinese snack made with mung bean sprouts and flour, deep-fried into crispy twists with a fresh bean flavor.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
Screw Pepper and Edamame Stir-fryA simple stir-fry of spiral-shaped peppers and edamame, seasoned with salt and light spices for a fresh, savory taste.
Soft Tofu Noodles with ShrimpA classic Suzhou dish made with fine tofu threads, shrimp, and ham, stir-fried in lard and finished with a light sauce.
Sour Cabbage with LambSuancai Yangrou is a dish made primarily with mutton and sour cabbage. Mutton chunks are stewed with soaked sour cabbage over low heat until the meat is tender and the flavors are well blended, resulting in a rich broth.
Spicy KelpSpicy kelp is a dish made primarily with kelp, which is soaked and sliced, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang for aroma, finished with soy sauce, salt, and a touch of sugar for balance.