Jing Feng Tea Garden Farmhouse Cuisine
农家菜 · ⭐ 3.9
No. 11, Sanfeng Chenjiawu (Jingfeng Tea Garden)
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 No. 11, Sanfeng Chenjiawu (Jingfeng Tea Garden). It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Winter Melon Pork Stew, Jingfeng Braised Pork Belly, Stir-Fried Shrimp in Oil.
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: 农家菜
- Rating: 3.9
- Address: No. 11, Sanfeng Chenjiawu (Jingfeng Tea Garden)
- Popular dishes: Winter Melon Pork Stew, Jingfeng Braised Pork Belly, Stir-Fried Shrimp in Oil, Garlic and 13-Spice Sauce, Garlic Stir-Fried Bamboo Shoots
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Dishes
Winter Melon Pork StewA Chinese stew made with winter melon and pork, slow-cooked to create a rich, savory broth with tender meat and soft melon.
Jingfeng Braised Pork BellyJingfeng Braised Pork Belly features tender pork belly slow-cooked with sugar, soy sauce, and spices until richly flavored and melt-in-your-mouth.
Stir-Fried Shrimp in OilA Chinese dish made by quickly stir-frying fresh shrimp in hot oil, resulting in tender, flavorful shrimp with a glossy red appearance.
Garlic and 13-Spice SauceA cold dish made with garlic paste and thirteen-spice seasoning, typically served with vegetables like cucumber or bean sprouts for a fresh, aromatic flavor.
Garlic Stir-Fried Bamboo ShootsA dish of fresh bamboo shoots stir-fried with garlic, offering a crisp texture and rich garlic flavor.
Golden Soup with Three DelicaciesA dish featuring a golden broth made from chicken stock, combined with fish fillet, shrimp, and ham, offering a rich and savory taste.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.