Xuan Ji Chaoshan Beef Hotpot (Jiahe Garden Branch)
Hot pot · ⭐ 3.8
No. 642 Jingxi Middle Road / North of the East Gate of Jiahe Garden
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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. 642 Jingxi Middle Road / North of the East Gate of Jiahe Garden. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Big Knife Fresh Beef Brisket, Clear Soup Base, Hot Pot.
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: Wuxi
- Category: Hot pot
- Rating: 3.8
- Address: No. 642 Jingxi Middle Road / North of the East Gate of Jiahe Garden
- Popular dishes: Big Knife Fresh Beef Brisket, Clear Soup Base, Hot Pot, Xuanji Special Yang-Yang Hot Pot, Beef Tendon
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Dishes
Big Knife Fresh Beef BrisketFresh beef brisket sliced thick and braised in a secret sauce until tender, served with potatoes or carrots for rich flavor.
Clear Soup BaseThe clear soup base is built on a light broth that captures the freshness of various ingredients. Fresh vegetables and meats are combined with carefully selected spices and slowly simmered to create a clear, delicate flavor—this is a classic choice for hot pot.
Hot PotHot pot is a cooking method where a pot heats a broth, and various ingredients such as meats, seafood, vegetables, and soy products are cooked in it. Main ingredients include beef, mutton, pork, chicken, fish slices, tofu, mushrooms, cabbage, and vermicelli. The broth is typically made by simmering stock, spices, and seasonings.
Xuanji Special Yang-Yang Hot PotA two-flavor hot pot featuring spicy Sichuan red broth and savory mushroom broth, served with beef, tripe, and vegetables for a rich, satisfying meal.
Beef TendonBeef tendon is a dish made primarily from牛's tendons, typically prepared by blanching, stewing, or braising to achieve a soft yet chewy texture. Common seasonings include green onions, ginger, soy sauce, and cooking wine, slowly simmered until fully flavored.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Secret-Recipe Fresh BeefSpicy beef uses fresh tenderloin or shank, marinated in secret sauce, then stir-fried, pan-fried, or stewed. Main ingredients: beef, soy sauce, cooking wine, ginger, garlic, and spices.
Pork Trotter TendonA Chinese dish made with pork trotter tendons, slow-cooked with mushrooms and carrots for a rich, tender texture.
Radish StripsRadish丝 is a dish made primarily from white radish, sliced thin after peeling. It can be blanched or mixed directly. Common methods include cold mixing, stir-frying, or making soup, often seasoned with garlic, sesame oil, vinegar, and salt, and sometimes paired with other vegetables or meat.