Jinpeng Hotel Banquet Private Rooms (Xiangcheng Branch)
江浙菜 · ⭐ 4.1
No. 1669 Xiangcheng Avenue
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 No. 1669 Xiangcheng Avenue. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sizzling Eel Sauce, Sichuan-style Mao Xue Wang, Italian Vinegar Steak.
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: 江浙菜
- Rating: 4.1
- Address: No. 1669 Xiangcheng Avenue
- Popular dishes: Sizzling Eel Sauce, Sichuan-style Mao Xue Wang, Italian Vinegar Steak, Squirrel Fish, Fruitwood Roast Duck
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Dishes
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Sichuan-style Mao Xue WangChuan-style Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
Italian Vinegar SteakItalian Vinegar Steak features tender beef grilled and served with a tangy sauce made from red wine vinegar, olive oil, garlic, and herbs.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Fruitwood Roast DuckPeking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
Spicy Pepper Beef CubesA Sichuan-style dish featuring tender beef cubes stir-fried with green and red peppers, Sichuan peppercorns, and chili for a spicy, numbing flavor.
Fish Head Hot Pot SoupHot pot fish head soup is made with fresh fish heads, ginger slices, green onions, and other ingredients, slowly simmered in a clay pot. After frying the fish head, it's cooked in water or broth over low heat for several hours to create a creamy white soup with rich flavor.
Secret Recipe Hand-Shredded Fresh Lamb LegThis dish features a fresh lamb leg as the main ingredient, marinated for an extended period in a secret brine. The cooked lamb leg is hand-shredded into strips, resulting in tender, flavorful meat that retains its fibrous texture. Key ingredients include fresh lamb leg, a variety of natural spices, and a secret marinade. The basic preparation involves blanching the lamb leg to remove gaminess, then simmering it in the special brine over low heat for several hours until fully tender and infused with flavor. It is then cooled slightly and hand-shredded into bite-sized pieces.
Gongcai PeanutsA cold dish made with gongcai and roasted peanuts, seasoned with garlic, vinegar, soy sauce, and chili oil for a crisp and savory flavor.
Premium Braised Pork BellyPremium braised pork belly is made with fatty pork belly, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, and cinnamon until tender and glossy.
Jin Peng Charcoal-Baked FlatbreadA traditional flatbread made from flour and seasonings, baked over charcoal for a smoky flavor. Crispy outside, soft inside.