Liu's Grand Courtyard Hot Pot · Dry Pot
Hot pot · ⭐ 3.7
No. 624 Sunwu Road (240 meters on foot from Exit 3 Southwest of Xukou Metro Station)
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 No. 624 Sunwu Road (240 meters on foot from Exit 3 Southwest of Xukou Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Yong Chuang Tian Ya Beer, Sliced Pork Kidney with Big Knife, Dry Pot Squid and Shrimp.
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: Hot pot
- Rating: 3.7
- Address: No. 624 Sunwu Road (240 meters on foot from Exit 3 Southwest of Xukou Metro Station)
- Popular dishes: Yong Chuang Tian Ya Beer, Sliced Pork Kidney with Big Knife, Dry Pot Squid and Shrimp, Signature Tripe, Spicy Chicken Stew
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Dishes
Yong Chuang Tian Ya BeerYong Chuang Tian Ya beer is an alcoholic beverage made primarily from barley, water, yeast, and hops, produced through processes such as mashing, fermentation, and filtration. Its production involves steps including malt grinding, mashing, boiling, cooling, fermentation, and maturation, ultimately resulting in a beer with rich foam and a unique flavor.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Dry Pot Squid and ShrimpDry-braised squid and shrimp is a dish featuring fresh squid and shrimp, stir-fried quickly at high heat. After initial preparation, they are cooked with vegetables like green pepper, red pepper, and onion, along with seasonings such as doubanjiang, garlic, ginger, and chili to absorb rich flavors, then reduced to a glossy sauce.
Signature TripeOur signature beef tripe is made from fresh cow tripe, sliced thinly and paired with a specially prepared spicy and numbing seasoning. During cooking, the tripe is quickly blanched to maintain its tender texture, then finished with a drizzle of hot oil to enhance aroma and create an appealing color.
Spicy Chicken StewA spicy Sichuan-style dish made by braising young chicken with chili, Sichuan pepper, and aromatic spices, resulting in tender meat with a bold, numbingly spicy flavor.