San Jiang Yu Northeastern Style Pot Stew (Sheng Ze Dong Fang Hua Yuan Branch)
Northeastern Chinese cuisine · ⭐ 4.1
Unit 10, Building 2, Dongfang Garden, Shichang Road (ground-floor commercial space of Dongfang Garden)
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at Unit 10, Building 2, Dongfang Garden, Shichang Road (ground-floor commercial space of Dongfang Garden). It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Cold Dish, Northeast Wide Vermicelli, Dried Green Beans.
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: Northeastern Chinese cuisine
- Rating: 4.1
- Address: Unit 10, Building 2, Dongfang Garden, Shichang Road (ground-floor commercial space of Dongfang Garden)
- Popular dishes: Northeast Cold Dish, Northeast Wide Vermicelli, Dried Green Beans, Stir-fried Tofu with Layers, Special Big Noodles
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Dishes
Northeast Cold DishNortheast cold dish is a chilled appetizer featuring fresh vegetables like cucumber, carrot, bean sprouts, and rice vermicelli, mixed with seasonings such as soy sauce, vinegar, garlic, sesame oil, and chili oil after blanching or slicing.
Northeast Wide VermicelliNortheast wide rice noodles are made from sweet potato or potato starch, typically cooked with cabbage, bean sprouts, meat slices or pork belly, and seasoned with broth, soy sauce, scallions, ginger, and garlic for a smooth, elastic texture.
Dried Green BeansDry beans are made by sun-drying fresh beans until they lose moisture, resulting in a deep green or yellow-brown color. Before cooking, they must be soaked in water to restore their softness. They are commonly stewed with meat, absorbing the meat juices to become flavorful, and can also be stir-fried or used in soups.
Stir-fried Tofu with LayersA dish made with layered tofu, stir-fried quickly with vegetables and seasonings for a fresh, savory taste.
Special Big NoodlesSpecial large rice noodles are a cold dish made with wide starch noodles, typically from mung bean or potato starch, boiled and rinsed in cold water for a smooth, elastic texture. Tossed with shredded cucumber, carrot, and bean sprouts, then dressed with a flavorful sauce.
Corn TortillaCorn tortillas are primarily made by mixing cornmeal with water, adding a适量 of salt for seasoning, then kneading into a dough and rolling it into thin, round pancakes. These are cooked on a flat pan until both sides turn golden brown. They can be eaten as is or paired with other ingredients.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.