Lu Yin Jiangnan · Ancient Town Jiangnan Cuisine · Banquet
江浙菜 · ⭐ 4.5
100 meters southwest of the intersection of Yucai Road and Meihuashu Road, Luzhi Town
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at 100 meters southwest of the intersection of Yucai Road and Meihuashu Road, Luzhi Town. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Bamboo Shoots and Double Crisp, New-style Maoxuewang, Fried Dough with Fish Head Stew.
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: 江浙菜
- Rating: 4.5
- Address: 100 meters southwest of the intersection of Yucai Road and Meihuashu Road, Luzhi Town
- Popular dishes: Bamboo Shoots and Double Crisp, New-style Maoxuewang, Fried Dough with Fish Head Stew, Steamed Large White Fish, White-Cut Chicken
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Dishes
Bamboo Shoots and Double CrispA Chinese dish featuring tender bamboo shoots and double crisp ingredients like pork stomach or duck intestine, stir-fried for a fresh and satisfying taste.
New-style MaoxuewangA modern take on Maoxuewang featuring duck blood, bean sprouts, soy skin, luncheon meat, and tripe, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Fried Dough with Fish Head StewA dish featuring fresh fish head and crispy fried dough, stir-fried and simmered together for a rich, savory flavor.
Steamed Large White FishSteamed large white fish is a dish made with fresh large white fish, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Tea-Scented Spare RibsTea-flavored spare ribs are made by marinating and stewing pork ribs with tea or tea infusion. After blanching, the ribs are slowly cooked with tea leaves, ginger slices, and green onions to absorb the tea aroma, resulting in tender meat with a subtle tea fragrance.
Water Chestnut and Euryale Seed DishA traditional Jiangnan dish made with water chestnuts and euryale seeds, gently stewed to bring out a soft, sweet flavor.
Fish Head PotA traditional Chinese dish featuring a whole fish head simmered with aromatics and seasonings in a clay pot, resulting in a rich, savory broth and tender fish meat.
Fish Ball and Shrimp SoupA delicate soup made with fish balls and fresh shrimp, known for its clear broth and tender texture.
Eel Rice BowlA dish featuring grilled eel and rice, seasoned with savory sauce and vegetables.
Spicy Crab ClawsSpicy crab claws are made with fresh crab claws as the main ingredient, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. The crab claws are blanched to remove any fishy odor, then stir-fried with hot oil and aromatic spices to fully absorb the flavors. The finished dish has a bright red color, tender crab meat, and a rich, spicy-numbing taste.