Jing Guo Li Chongqing Hot Pot (First Store in Suzhou)
Hot pot · ⭐ 4.5
Building 2, Yunhe Bowen Financial Plaza, No. 6 Zhuyuan Road
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 2, Yunhe Bowen Financial Plaza, No. 6 Zhuyuan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Fresh Duck Blood, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse.
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: 4.5
- Address: Building 2, Yunhe Bowen Financial Plaza, No. 6 Zhuyuan Road
- Popular dishes: Cold Pot Fresh Duck Blood, Sliced Pork Kidney with Big Knife, Fresh Beef Tripe from the Slaughterhouse, Tender and Smooth Meat Slices, Premium Fresh Goose Intestines
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Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Tender and Smooth Meat SlicesTender pork slices are made from pork tenderloin, sliced thin and marinated with starch, egg white, and a little salt, then quickly blanched or stir-fried to keep them soft. Served with scallions, ginger, and seasonings.
Premium Fresh Goose IntestinesPremium fresh goose intestine, cleaned and blanched, stir-fried with scallions, ginger, garlic, and seasonings. Crisp and tender, it retains the original flavor of the goose intestine.
Gongcai MeatballsGongcai meatballs are made by mixing minced pork with chopped dried stem mustard, then forming and cooking them by frying or boiling. The crispy texture of gongcai complements the tender meat.
Bawang Pig LiverBàowáng pig liver is a dish featuring pig liver as the main ingredient, typically sliced and marinated with rice wine and soy sauce, then stir-fried with green peppers and onions. Cooking requires precise heat control to maintain a tender texture.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.
Freshly Sliced Snowflake BeefA dish made from fresh beef tenderloin sliced thin and quickly cooked to preserve tenderness and natural flavor.
Fresh Pig's TripeFresh pig's esophagus is a dish made from the pig's esophageal tissue, sliced after cleaning and quickly blanched or stir-fried in boiling water to maintain its crisp texture. It is commonly seasoned with chili, garlic, and ginger.