Suzhou Jinrong Town Conference Center Chinese Restaurant
江浙菜 · ⭐ 3.9
Building 1, No. 99, Huatuo Road, Science and Technology City
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 Building 1, No. 99, Huatuo Road, Science and Technology City. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double Pepper Steamed Tianmu Lake Big Fish Head, Sichuan-style Mao Xue Wang, Slow-Cooked 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: 江浙菜
- Rating: 3.9
- Address: Building 1, No. 99, Huatuo Road, Science and Technology City
- Popular dishes: Double Pepper Steamed Tianmu Lake Big Fish Head, Sichuan-style Mao Xue Wang, Slow-Cooked Beef, Hong Kong-Style Handmade Egg Tart, Lamb Dish
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Dishes
Double Pepper Steamed Tianmu Lake Big Fish HeadMade with Tianmu Lake big fish head and double peppers, steamed to perfection for a fresh, savory taste.
Sichuan-style Mao Xue WangChuan Girl's Mao Xue Wang is a typical Sichuan dish, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the freshness of various ingredients is perfectly blended, resulting in a bright red and appetizing color. The preparation involves stir-frying the ingredients, then stewing them, and adding a specially made chili sauce and spices to create a spicy, numbing, fresh, and fragrant flavor that is deeply loved by diners.
Slow-Cooked BeefWenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
Hong Kong-Style Handmade Egg TartHong Kong-style handmade egg tarts feature a flaky pastry base filled with a mixture of eggs, milk, and sugar, baked to perfection. The crust is crisp, the filling smooth and sweet, offering a rich, layered texture.
Lamb DishA traditional dish made from tender lamb, marinated and slow-cooked to enhance flavor and tenderness.
Suzhou-style Mandarin Fish in Sweet and Sour SauceA classic Suzhou dish featuring fried mandarin fish glazed in a sweet and sour sauce, served with a crispy texture and vibrant flavor.
Suzhou-style Lamb NoodlesSuzhou-style lamb noodles feature tender lamb simmered with scallions, ginger, and yellow wine, served over chewy noodles in a clear, savory broth.- Crispy Pastry Rolled with Fresh Snail and LeekA savory pastry roll filled with fresh snail meat and chopped leeks, baked to golden crispness for a delightful texture contrast.
Sour Soup with Beef TripeA Sichuan dish featuring beef tripe simmered in a sour broth made with fermented vegetables, chili, and spices, offering a tangy and spicy flavor.- Black Truffle Clay Pot ChickenA rich and aromatic dish featuring chicken, black truffle, and herbs cooked slowly in a clay pot for tender meat and deep flavor.