Non-General
Sichuan cuisine · ⭐ 4.1
North Side, No. 196, Huihe 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 North Side, No. 196, Huihe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Twelve-Flavor Crawfish, Signature Pig Trotter, Stewed Pork Ribs and Chicken Feet.
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: Wuxi
- Category: Sichuan cuisine
- Rating: 4.1
- Address: North Side, No. 196, Huihe Road
- Popular dishes: Spicy Twelve-Flavor Crawfish, Signature Pig Trotter, Stewed Pork Ribs and Chicken Feet, Plum Sauce Pork Ribs, Salted Pepper Pork Tenderloin
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Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Signature Pig TrotterSignature pig trotter dish uses pig feet as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, cooking wine, ginger slices and other seasonings until tender and flavorful, resulting in elastic skin and succulent meat.
Stewed Pork Ribs and Chicken FeetA savory dish made by slow-cooking pork ribs and chicken feet until tender, resulting in rich, flavorful broth.
Plum Sauce Pork RibsA savory dish made by braising pork ribs in a plum-based sauce, resulting in tender, flavorful meat with a sweet and tangy finish.
Salted Pepper Pork TenderloinA Chinese dish made with pork tenderloin, marinated and deep-fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
Spicy Frog Stir-fryA spicy Sichuan dish made with frog legs stir-fried quickly with chili, garlic, and ginger for a bold, numbing flavor.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Stone Pot Buckwheat TofuA dish made with buckwheat and soft tofu, simmered in a stone pot with vegetables and seasonings for a rich, comforting flavor.
Braised Pork BellyBraised pig trotter is a dish made primarily from pork knuckles or pig feet, simmered with soy sauce, sugar, and cooking wine until tender and flavorful, with a glossy red color and a soft, sticky texture.
Garlic-Style LobsterFresh lobster stir-fried with abundant garlic, seasoned with soy sauce, sugar, and wine for a rich, savory flavor.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.