Yushan Hotel · Yushan No.8 · Chinese Restaurant
江浙菜 · ⭐ 3.7
2nd Floor, Yushan Hotel, No. 8 Beimen Street
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 2nd Floor, Yushan Hotel, No. 8 Beimen Street. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Clear Soup Steamed Broccoli, No. 8 Stir-Fried Mixed Vegetables, Flame-Grilled Sea Bass.
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: 江浙菜
- Rating: 3.7
- Address: 2nd Floor, Yushan Hotel, No. 8 Beimen Street
- Popular dishes: Clear Soup Steamed Broccoli, No. 8 Stir-Fried Mixed Vegetables, Flame-Grilled Sea Bass, Wensi Tofu, Squirrel-shaped Mandarin Fish
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Dishes
Clear Soup Steamed BroccoliA dish featuring steamed broccoli cooked in clear broth, highlighting the vegetable's natural flavor with a light and savory taste.
No. 8 Stir-Fried Mixed VegetablesA popular Chinese home-style dish featuring a mix of meats and vegetables stir-fried quickly over high heat, known for its savory flavor and colorful presentation.
Flame-Grilled Sea BassFresh sea bass is grilled with a fiery finish, served with aromatic spices and a bold sauce for an unforgettable dining experience.
Wensi TofuWensi Tofu is a traditional Chinese dish made from soft tofu cut into fine threads, cooked in clear broth or chicken stock. The tofu is layered, sliced thinly, blanched, then simmered to absorb the rich flavors.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Huaiyang Qin Gong MeatballsHuaiyang Qin Gong meatballs are a traditional dish from Huai'an, Jiangsu, made by mixing minced pork with egg white and starch, then shaping into balls and poaching until tender and flavorful.
Braised Water Chestnut BridgeA Chinese dish featuring water chestnuts and pork, braised in a savory sauce with a rich, glossy finish.
Homemade Seafood Gua BaA dish made with fresh seafood like shrimp, squid, and crab meat stir-fried with crispy gua ba, offering a savory and satisfying flavor.
Yushan Braised ChickenYushan Braised Chicken is a traditional dish from Changshu, Jiangsu. It primarily uses local Sanhuang or free-range chicken. The whole chicken is blanched, then simmered for a long time over low heat in a special braising broth with soy sauce, yellow wine, rock sugar, scallions, ginger, and various spices (such as star anise, cinnamon, and cloves) until the meat becomes tender and flavorful. The finished dish has a glossy reddish-brown color, tender texture, and rich aromatic taste.
Xishi Shrimp Oil Rice PorridgeA savory rice porridge flavored with fresh shrimp oil, topped with shrimp and vegetables for a rich, aromatic dish.
Bàowáng Lion's Head MeatballsBàwáng Shīzitóu is a large pork meatball made from minced pork, typically using fatty and lean pork belly. It's mixed with scallion-ginger water, egg white, and starch, then shaped into balls and slowly stewed or steamed. The result is tender meat with rich broth, often served with vegetables.