Fish You Together • Sour Fish (Huayangcheng Branch)
Sichuan cuisine · ⭐ 3.6
Building 6, Yanghua City, Unit 124
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 Building 6, Yanghua City, Unit 124. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Shredded Potatoes, Potato Noodles, Wide Rice Noodles.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.6
- Address: Building 6, Yanghua City, Unit 124
- Popular dishes: Shredded Potatoes, Potato Noodles, Wide Rice Noodles, Crisp Cucumber Salad, Tomato Fish Soup
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Dishes
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Potato NoodlesPotato starch is a powdered ingredient made from potatoes, commonly used in cooking various soups and stir-fried noodles. The production process begins with washing and peeling fresh potatoes, then grinding them into a paste using a special technique. After sedimentation, filtration, and sun-drying, the result is a fine powder. When cooking, potato starch can be paired with meats, vegetables, and other ingredients to create delicious dishes that are smooth in texture and rich in nutrition.
Wide Rice NoodlesWide rice noodles, a broad ribbon-shaped vermicelli made from sweet potato starch. Typically, the wide rice noodles are soaked in warm water to soften them before being stir-fried or added to soups with meats and vegetables. They have a smooth, tender texture that absorbs broth well, enhancing the overall flavor.
Crisp Cucumber SaladCrisp cucumber is a cold dish primarily made with fresh cucumbers. After washing the cucumbers, slice or cut them into strips, then lightly salt and let sit for a while to draw out moisture. Once drained, mix with minced garlic, vinegar, sugar, and sesame oil to taste. The preparation is simple and highlights the refreshing crispness of the cucumber.
Tomato Fish SoupA rich and flavorful soup made with fresh fish and tomatoes, simmered slowly to create a tangy, savory broth.
Old Jar Sichuan Sour FishA Sichuan-style dish made with fresh carp and traditional old jar sour cabbage, simmered with chili and ginger for a spicy and tangy flavor.
Old Tan's Spicy Sour FishA spicy sour fish dish made with fresh carp, fermented vegetables, and a tangy broth—deliciously flavorful and bone-free for comfort.
TofuTofu is a food made primarily from soybeans, formed through multiple processes including soaking, grinding, boiling the pulp, and coagulation. It has a white, block-like shape, a delicate texture, a tender taste, and is highly nutritious. It can be used to prepare various dishes such as Mapo Tofu and tofu pudding.
Golden Sour FishA spicy and sour fish dish made with tender fish fillets, fermented vegetables, and a golden broth, popular in Sichuan cuisine.
Spicy Boiled Pork SlicesSichuan-style boiled pork slices feature tender pork loin, paired with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, then stir-fried with chili, Sichuan peppercorns, and doubanjiang before boiling. The dish is finished by simmering the meat and vegetables in broth and drizzling with hot oil for aroma.