Que Lan Sichuan Cuisine (Bayi Center Branch)
Sichuan cuisine · ⭐ 4.5
Floor 5, Baobaoan Center (next to Kuili)
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at Floor 5, Baobaoan Center (next to Kuili). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Four Seasons Snow Ear Drink, Stir-Fried Pork with Green Pepper, Screaming Chicken.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 4.5
- Address: Floor 5, Baobaoan Center (next to Kuili)
- Popular dishes: Four Seasons Snow Ear Drink, Stir-Fried Pork with Green Pepper, Screaming Chicken, Desheng Jujube Wood Roast Duck, Boiling Fish
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Dishes
Four Seasons Snow Ear DrinkA nourishing drink made from snow ear fungus, lotus seeds, goji berries, and red dates, gently simmered for a delicate, sweet flavor.
Stir-Fried Pork with Green PepperA classic Hunan dish made by stir-frying pork with green and red peppers, offering a spicy and savory flavor.
Screaming ChickenScreaming chicken is a dish made from a whole chicken, marinated and then fried or pan-fried. The chicken makes a sound like a scream during cooking due to internal moisture expanding from heat, hence the name. Ginger, scallions, and garlic are typically used for seasoning.
Desheng Jujube Wood Roast DuckDesheng Jujube Wood Roast Duck features premium Peking duck roasted over jujube wood charcoal, resulting in crispy skin and tender meat. Served with thin pancakes, hoisin sauce, and fresh garnishes for a classic Chinese experience.
Boiling FishA Sichuan dish featuring a whole fresh carp cooked in a spicy and numbing broth, served hot with vegetables like bean sprouts and tofu.
Spring Water Pig Intestine ChickenA dish made with pork intestines and chicken simmered in spring water, resulting in tender intestines and succulent chicken in a rich, fragrant broth.
Seafood Mapo TofuSpicy seafood mapo tofu made with soft tofu, shrimp, squid, and minced beef or pork, stir-fried with doubanjiang, chili powder, and Sichuan peppercorns. Tofu is boiled, then combined with the seasoned meat and seafood, finished with a thickened sauce.
Sichuan-style Ginger FrogSalt-Style Ginger Frog is a dish featuring frog as the main ingredient, stir-fried with young ginger, garlic, and chili. The frog is cooked with slices of young ginger, seasoned with salt and soy sauce to preserve its natural flavor while highlighting the fresh aroma and mild spiciness of the ginger.
Red Willow Branch Grilled Angus BeefPremium Angus beef marinated and grilled on red willow branches, delivering a smoky, savory flavor with tender texture.
Tengjiao Spring Water Sturgeon FishFresh sturgeon fish cooked in spring water with Sichuan pepper, resulting in a tender texture and aromatic numbing flavor.
Chicken Mushroom Vegetable Stir-fryA stir-fry featuring chicken mushrooms and seasonal vegetables, quickly cooked for a fresh, savory taste.