Taj Mahal Riverside - All-you-can-eat Hotpot & Grill
自助餐 · ⭐ 3.9
No. 39, Haiyu North Road, 2nd Floor (next to Xiang Dang You Fan Restaurant)
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. 39, Haiyu North Road, 2nd Floor (next to Xiang Dang You Fan Restaurant). It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Duck Egg Yolk Beef Roll, Tempura Mulberry Leaf, Signature Bird's Nest Chicken.
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: 自助餐
- Rating: 3.9
- Address: No. 39, Haiyu North Road, 2nd Floor (next to Xiang Dang You Fan Restaurant)
- Popular dishes: Salted Duck Egg Yolk Beef Roll, Tempura Mulberry Leaf, Signature Bird's Nest Chicken, Tripe, Beef Upper Brain
China trip · China travel
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Dishes
Salted Duck Egg Yolk Beef RollFresh beef slices are wrapped with salted duck egg yolk crumbs, rolled and steamed or pan-fried. The meat is tender with a rich savory flavor, where the sandy texture of the yolk complements the tenderness of the beef.
Tempura Mulberry LeafA Japanese dish where fresh mulberry leaves are lightly battered and deep-fried to a crisp, preserving their delicate flavor and texture.
Signature Bird's Nest ChickenSignature Bird's Nest Chicken features chicken and bird's nest as main ingredients. The chicken is slowly stewed until tender, while the bird's nest is soaked beforehand and then simmered together with the chicken over low heat, allowing the bird's nest to fully absorb the rich flavor of the chicken and create a deeply flavorful broth.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Beef Upper BrainBeef brisket is made primarily from the beef brisket cut, carefully prepared through a meticulous process. First, the brisket is cut into appropriately sized pieces, then marinated with a specially formulated marinade for a period of time before being grilled or stir-fried until the meat becomes tender and juicy with a rich flavor.
Premium Large TripePremium beef tripe selected and sliced, simmered in traditional Sichuan-style braising sauce. Offers a crisp, tender texture with a chewy bite, retaining its natural flavor.
Sour Cabbage with Pork BellySuancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.