Dayu Hot Pot (Xujiang Longhu Store)
Hot pot · ⭐ 4.5
6th Floor, Longhu Tianjie, No. 777 Laodong 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 6th Floor, Longhu Tianjie, No. 777 Laodong 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: Angus Beef Tenderloin, Handmade Shrimp Paste, Signature Tripe.
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: 6th Floor, Longhu Tianjie, No. 777 Laodong Road
- Popular dishes: Angus Beef Tenderloin, Handmade Shrimp Paste, Signature Tripe, Sauerkraut Meatballs, Butter Pot
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Dishes
Angus Beef TenderloinAngus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Signature TripeSignature tripe is a dish made primarily from beef or pork tripe, marinated with wine, ginger, and other seasonings, then stir-fried with chili, Sichuan pepper, garlic, and green onion.
Sauerkraut MeatballsSauerkraut meatballs are made from pork, minced and mixed with seasonings, shaped into balls, then fried until golden. Starch and egg white are often added for texture, resulting in a crispy exterior and tender, juicy interior.
Butter PotA牛油锅 is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings, then boiling with broth or water to serve as a base for涮 (hot pot) dishes like beef, tripe, and beef gullet.
Special Beef RibSpecial beef slices are marinated with soy sauce, cooking wine, and oyster sauce, then stir-fried with onions and green peppers for a tender, rich flavor.
Crispy Tender TripeA Sichuan dish made with fresh beef tripe, quickly blanched and tossed in spicy chili oil, garlic, and Sichuan peppercorns for a crisp, numbingly spicy flavor.
Crispy Beef TripeA Sichuan dish made with beef tripe, quickly blanched or stir-fried to retain its crisp texture, seasoned with spicy and numbing spices.
Crispy Tender Goose IntestinesCrispy tender duck intestine is a dish featuring duck intestines as the main ingredient, quickly blanched or stir-fried to maintain its crisp and tender texture, often cooked with garlic, chili, and scallions to highlight its refreshing crunch and savory flavor.
Grass-fed Beef PlateGrass-fed beef brisket uses premium grass-fed beef from the brisket cut, marinated and then grilled or pan-seared to retain its tender, juicy texture, ideal for slicing.
野生菌汤野生菌汤以多种新鲜野生菌类为主要食材，如牛肝菌、松茸、鸡枞等，经过清洗后与清水一同炖煮，使菌类的鲜味融入汤中。制作过程中通常不添加过多调料，仅用少量盐调味，保留菌类原汁原味。