Taihu Fish Harbor (Luzhi Branch)
鱼鲜 · ⭐ 3.6
No. 20, Mingshi Road, Fucheng North Road
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. 20, Mingshi Road, Fucheng North Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Wuxian Old Goose, Potato Stewed Chicken, Dry-Braised Large Shrimp.
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: 鱼鲜
- Rating: 3.6
- Address: No. 20, Mingshi Road, Fucheng North Road
- Popular dishes: Wuxian Old Goose, Potato Stewed Chicken, Dry-Braised Large Shrimp, Osmanthus Sugar Lotus Root, Steamed Sea Bass
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Dishes
Wuxian Old GooseWuxian Old Goose is a traditional Suzhou dish made by slow-cooking fresh goose meat with various spices and seasonings until tender and flavorful.
Potato Stewed ChickenA classic Chinese home-style dish made by stewing chicken and potatoes together until tender, resulting in a rich and savory flavor.
Dry-Braised Large ShrimpA dish featuring fresh large shrimp stir-fried with aromatics and seasonings until the sauce thickens and coats the shrimp, resulting in a rich, savory flavor.
Osmanthus Sugar Lotus RootGuìhuā Táng Lián'ǒu is a dessert made primarily from lotus root and glutinous rice. After peeling and cutting the lotus root into segments, glutinous rice is stuffed into the holes of the lotus root, then steamed until cooked. It is then simmered in a sugar syrup over low heat so the lotus root absorbs the sweetness, and finally dry osmanthus flowers are added for flavor. The finished dish has a bright red color and a soft, sticky, sweet texture.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Double Hero Fish HeadA flavorful dish featuring a fresh fish head stewed with tofu, tomato, and bell peppers in a secret sauce, resulting in tender fish and rich broth.
Stinky Tofu with Pork Intestines StewStinky tofu stew with pork intestines is a dish featuring stinky tofu and pork intestines. After cleaning, the intestines are simmered with tofu in water and seasonings until tender and flavorful.
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.
Chicken Soup with Dried MushroomsA nourishing soup made by slow-cooking chicken and dried mushrooms, resulting in a rich, savory broth.
Goose Intestine with SnailsA Sichuan dish made with goose intestines and snails, stir-fried or braised to a spicy and savory flavor.