Jiangnan Hui
江浙菜 · ⭐ 3.9
80 meters northwest of the intersection of Haiyu North Road and Huanghe Road
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 80 meters northwest of the intersection of Haiyu North Road and Huanghe Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Jellyfish Head Salad, Oil-Poured Large Spanish Mackerel, Sea Urchin and Toro Platter.
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: 3.9
- Address: 80 meters northwest of the intersection of Haiyu North Road and Huanghe Road
- Popular dishes: Spicy Jellyfish Head Salad, Oil-Poured Large Spanish Mackerel, Sea Urchin and Toro Platter, Glass Shrimp Balls, Steamed Fresh Lobster in Wine
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Dishes
Spicy Jellyfish Head SaladCold jellyfish head salad is a dish made primarily from jellyfish heads. After soaking, the salt and impurities are removed, then sliced and mixed with scallions, ginger, garlic, cilantro, and seasoned with vinegar, soy sauce, sugar, and sesame oil.
Oil-Poured Large Spanish MackerelA dish featuring fresh large Spanish mackerel, pan-fried and glazed with a savory sauce made from soy sauce, sugar, vinegar, and aromatics.
Sea Urchin and Toro PlatterA platter featuring fresh sea urchin and high-quality toro, served raw or gently cooked to highlight their natural flavors.
Glass Shrimp BallsA Cantonese dish made of shrimp balls coated in a thin, crispy batter and deep-fried until translucent, served with sweet chili sauce or salted pepper.
Steamed Fresh Lobster in WineA cold dish made by marinating fresh small prawns in yellow wine, ginger, and scallions, resulting in a delicate, slightly sweet and aromatic flavor.
Steamed Pork Intestine in White SauceA Chinese cold dish made by boiling pork intestines until tender, then slicing and serving with a ginger-scallion dipping sauce. The texture is crisp and the flavor is mild and savory.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Braised Abalone Sauce with Lishui TaroA Cantonese dish featuring tender taro simmered in rich abalone sauce, offering a savory and aromatic flavor.
Bamboo FishBamboo fish is a freshwater species with a flattened body and fine scales. It's typically cleaned, seasoned simply with salt and ginger, then steamed or braised to preserve its natural flavor.
Chicken Kidney Stinky TofuA creative dish combining chicken kidneys and stinky tofu, stir-fried with a secret sauce for a unique flavor.