Zigong Salt-Linked Cuisine
Sichuan cuisine · ⭐ 3.5
Nos. 11–12 Lukuan South Square
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 Nos. 11–12 Lukuan South Square. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Stir-Fried Pork Strips, Stir-Fried Sweet Potato Leaves, Spicy猪腰 Stir-fry.
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: 3.5
- Address: Nos. 11–12 Lukuan South Square
- Popular dishes: Young Ginger Stir-Fried Pork Strips, Stir-Fried Sweet Potato Leaves, Spicy猪腰 Stir-fry, Sweet and Sour Pork Tenderloin, Braised Chicken with Taro
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Dishes
Young Ginger Stir-Fried Pork StripsA classic Sichuan dish featuring tender pork strips stir-fried with fresh young ginger, offering a spicy and aromatic flavor.
Stir-Fried Sweet Potato LeavesA quick stir-fry dish made with sweet potato leaves, garlic, and chili, known for its fresh taste and nutritional value.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Braised Chicken with TaroYu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Crispy Pork Meatball SoupA hearty soup featuring crispy pork meatballs and tender pork balls simmered in a savory broth, popular in northern Chinese households.
Wild EelFresh wild eel is prepared by removing bones, then stir-fried with ginger, garlic, and fermented bean paste, simmered in broth until tender and served with a glossy sauce.
Braised Carp in Clay PotA dish made by slow-cooking fresh carp with ingredients like ginger, scallions, and tofu in a clay pot, resulting in a rich broth and tender fish meat.