Wenbo Private Kitchen
特色菜 · ⭐ 3.7
Rooms 108–111, Building 39, Shuangwan Garden, Yinshu 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 Rooms 108–111, Building 39, Shuangwan Garden, Yinshu Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Suzhou-style Mandarin Fish in the Style of a Squirrel, Spicy Frog Legs in Dry Pot, Squirrel Fish.
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: 特色菜
- Rating: 3.7
- Address: Rooms 108–111, Building 39, Shuangwan Garden, Yinshu Road
- Popular dishes: Suzhou-style Mandarin Fish in the Style of a Squirrel, Spicy Frog Legs in Dry Pot, Squirrel Fish, Scholar's Spicy Chicken, Suzhou-style Eel in Hot Oil
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Dishes
Suzhou-style Mandarin Fish in the Style of a SquirrelA classic Suzhou dish featuring a boneless mandarin fish cut into fluted slices, deep-fried and glazed with sweet and sour sauce to resemble a squirrel's shape.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Scholar's Spicy ChickenA cold dish made with tender chicken, peanuts, and spicy sauce, known for its bold flavors and aromatic herbs.
Suzhou-style Eel in Hot OilA classic Jiangnan dish featuring tender eel slices stir-fried with aromatics and finished with a sizzle of hot oil for intense flavor.
Braised Silver Fish with Water ShieldA classic Jiangnan dish made with fresh water shield and small silver fish, gently simmered in clear broth for a delicate, silky texture.
Lotus Stem Stir-Fried with ShrimpA refreshing and savory Chinese dish made by quickly stir-frying tender lotus stems with fresh shrimp, seasoned simply with garlic and salt.
Crab Meat TofuCrab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Silver Fish Fried with EggsA classic Chinese home-style dish made by stir-frying fresh silver fish with beaten eggs, resulting in a tender and savory flavor.