Xin Bai Sui Fish Hot Pot (Chengkang Road Branch)
Hot pot · ⭐ 4.1
No. 28 Chengkang Road
Dragon Mate tips
If you are traveling in China to visit Wuxi, this restaurant is worth a stop for great food. This restaurant is located at No. 28 Chengkang Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Black fish, Two-Flavor Hot Pot, Signature Golden Pepper 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: Wuxi
- Category: Hot pot
- Rating: 4.1
- Address: No. 28 Chengkang Road
- Popular dishes: Black fish, Two-Flavor Hot Pot, Signature Golden Pepper Fish, Bai Sui Fish, Sour Cabbage Fish
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Dishes
Black fishWuchu, also known as black fish or live fish, is a common freshwater fish. Main ingredient is Wuchu meat, typically prepared by steaming, braising, or stewing. Add ginger slices and scallions to remove fishy smell and enhance aroma; some recipes include tofu or wood ear mushrooms.
Two-Flavor Hot PotA double-boil pot combines two different flavors or ingredients, typically a spicy and a mild broth like麻辣 and clear soup. Main ingredients include beef, lamb, seafood, vegetables, and tofu, chosen based on personal preference. Dishes are cooked separately in each broth and shared among diners.
Signature Golden Pepper FishFresh carp steamed with golden chili, garlic, and ginger, delivering a fragrant and spicy flavor.
Bai Sui FishA dish made by steaming a fresh carp with ginger, scallions, and garlic, resulting in tender fish meat and clear broth that preserves the natural 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.
Wild Black FishFresh wild black fish, tender and flavorful, typically steamed or braised with ginger, scallions, and garlic to highlight its natural taste.
Spicy Dry Pot ShrimpA spicy Sichuan-style dish made with fresh shrimp and vegetables, stir-fried in a dry pot for rich flavor and heat.
Spicy Dry Pot FrogA spicy Sichuan dish made with frog meat stir-fried in a dry pot with vegetables and chili, delivering a bold, numbingly hot flavor.
Fish slicesFish slices are thin pieces of boneless fresh fish, usually marinated with wine, salt, and starch, then cooked by stir-frying, boiling, or steaming. Common vegetables include green peppers, wood ear mushrooms, and ginger slices. The dish is tender and nutritious.
Fish SkinFish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.