Chuanfulou is the oldest Sichuan restaurant in Suzhou, before the large and small Sichuan restaurants occupied Suzhou, Chuanfulou and Bashu Chuanxiang were almost the two giants of Suzhou Sichuan cuisine. In 2014, Chuanfulou merged with the old stove house group from Mianyang, Sichuan, and officially changed its name to Chuanfu old stove house, and also opened a chain restaurant model.

After changing to Chuanfu Old Stove Room, the restaurant has also made significant changes to the menu. Previously, most of the menu of Chuanfulou was Sichuan cuisine, with only a few Subang dishes; After the upgrade, 50% of the menu is authentic Sichuan cuisine, 30% is fusion cuisine that aggregates local characteristics, and the remaining 20% is local local cuisine. From the actual effect, the adjustment of the dishes of Chuanfu Old Stove House is quite successful, and the combination of different categories of cuisine does meet the taste needs of more diners, and more than 40 branches have been opened in many cities in Jiangsu in just a few years.

Originating from Ciqikou in Chongqing, Mao Xuewang was originally made of minced meat, pork offal and pea soup, and then added with pig blood, which evolved into the current taste. The Jianghu Mao Xuewang of the old stove in Chuanfu uses butter as the bottom of the pot, and the dishes include pig blood, hairy tripe, yellow throat, luncheon meat, bean sprouts and other ingredients, and the soup is bright and fragrant. The other two signature dishes, Dujiangyan Fathead Fish and Chongqing Cross-River Fish, the former is seasoned with pickled millet pepper and kimchi, which is spicy and sour, and the latter is filled with a large handful of dried chili peppers and dried peppercorns, which are both spicy and spicy. The three hard dishes have different tastes, so you can choose one of them according to your preference.

Although mapo tofu is a home-cooked dish, it is regarded as a touchstone for testing the skills of chefs by gourmets, and many celebrity chefs or food magazines have taken the seven requirements of "numb, spicy, fresh, hot, tender, crispy, and live" as the measurement standard of mapo tofu, which shows that it is not easy to make. I dare not say that all the mapo tofu in the old stove room of Chuanfu has reached the above seven standards, but at least it can be described as delicious. The tofu form is complete and delicate, and the flavor of the watercress is strong, and it is quite good whether you eat it alone or bibimbap. If you don't like tender tofu, you can also consider trying old tofu in a stone pot. This old tofu has won the restaurant order championship many times, and when it is served, the stone pot is still boiling hot, and the taste of the soup is all boiled into the tofu.

Compared with the previous restaurants, the variety of Sichuan cuisine in Chuanfu Lao Zaofang is not rich, so it can only be ranked in the middle of the list, but fortunately, the products of other cuisines are acceptable, and diners may wish to give it a try. Hangzhou's famous dishes are called flower chicken, Xiangxi stir-fried pork, Japanese salmon sashimi, Indian curry fried rice, and cheese-roasted pumpkin with Western cuisine, and many other cuisines and meals can be found here. Each store has a self-service area serving traditional snacks such as cat ears, popcorn, fried soybeans, triangle crisps, and Sichuan pickles, which can be eaten for free by diners.

Chuanfu Lao Zaofang has a total of 10 branches in Suzhou, and each store has the same style. The dining area is neatly hung with red lanterns, the table of eight immortals and benches are well placed, the walls are mostly decorated with elements such as bamboo weaving, clay pottery, New Year paintings, Sichuan opera masks, etc., and different areas are separated by hollow screens, which is full of Bashu style. Every night from 7 to 8 o'clock, there is also a Sichuan opera face-changing performance in the store, and the dining atmosphere is even more enthusiastic. The service staff of the restaurant are mainly middle-aged, friendly and polite, but the service level needs to be improved. The food production of several branches is uneven, and some stores have not had fresh enough dishes, so it is recommended to go to Guanqian store, Jinji store, SEG store and Xietang store, which have longer business hours.