Tang Jie Old Hotpot (Wuzhong Branch)
Hot pot · ⭐ 4.4
Building 17, Phase II Shihu Jingyuan Residential Community, 1st Floor
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 Building 17, Phase II Shihu Jingyuan Residential Community, 1st Floor. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Childhood Plum Soda, Shredded Tofu Skin, Flaming Beef.
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: Hot pot
- Rating: 4.4
- Address: Building 17, Phase II Shihu Jingyuan Residential Community, 1st Floor
- Popular dishes: Childhood Plum Soda, Shredded Tofu Skin, Flaming Beef, Sichuan Konjac Tofu, Milk-Flavored Wagyu
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Dishes
Childhood Plum SodaMade with black plums, hawthorn, and dried tangerine peel, boiled and filtered, then sweetened with rock sugar. Refreshingly sour-sweet, it quenches thirst and aids digestion.
Shredded Tofu SkinA Chinese dish made by stir-frying shredded tofu skin with vegetables like carrots and mushrooms, known for its crisp texture and savory flavor.
Flaming BeefFlame-grilled beef is a dish made primarily with beef, typically using tenderloin or shank sliced or shredded. After marinating with rice wine, soy sauce, and starch, it's quickly stir-fried at high heat. Chili, garlic, and ginger are often added to create a charred surface resembling 'flaming' visuals.
Sichuan Konjac TofuSichuan konjac tofu is made primarily from konjac, processed into a gel-like tofu. Typically stir-fried with chili, Sichuan peppercorns, and other seasonings, it has a smooth, elastic texture and a rich spicy-mala flavor.
Milk-Flavored WagyuPremium Wagyu beef slow-cooked in a rich milk-based sauce, resulting in tender, flavorful meat with a creamy finish.
Freshly Sliced Original Wagyu TenderloinFreshly sliced original wagyu tenderloin, made from the top loin of beef, served raw or lightly cooked to highlight its natural flavor and tenderness.
Crispy TripeCrispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.
Chongqing Full Oil PotChongqing Full Oil Pot is a Sichuan dish primarily cooked with lard, featuring ingredients such as pork, bean sprouts, wood ear mushrooms, and green peppers, stir-fried at high heat. It is characterized by abundant oil and quick frying, resulting in a rich, crispy texture.
Fish and Shrimp DumplingA fusion dish featuring tender shrimp dumplings paired with fish, steamed or simmered to perfection for a delicate, fresh taste.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.