East China Hotel (Bixi Branch)
江浙菜 · ⭐ 3.4
No. 16 Bixi East Road, Bixi New Area
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 No. 16 Bixi East Road, Bixi New Area. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shanghai Smoked Fish, Spicy Frog Legs in Dry Pot, Stewed Three Threads.
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: 3.4
- Address: No. 16 Bixi East Road, Bixi New Area
- Popular dishes: Shanghai Smoked Fish, Spicy Frog Legs in Dry Pot, Stewed Three Threads, Salt and Pepper Prawn
China trip · China travel
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Dishes
Shanghai Smoked FishShanghai smoked fish is a Chinese dish made primarily with grass carp or carp. The fish is cut into pieces, deep-fried until golden brown, then simmered in a sauce made from sugar, soy sauce, vinegar, and yellow wine until fully flavored. Finally, sesame seeds are sprinkled on top. The cooking process emphasizes precise temperature control to achieve tender, juicy meat with a crispy exterior and a bright red color.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Stewed Three ThreadsA classic Chinese dish made with shredded ham, chicken, and bamboo shoots, steamed and inverted onto a plate for elegant presentation.
Salt and Pepper PrawnSalted pepper prawns are made with prawns as the main ingredient, seasoned with salted pepper, garlic, ginger, and other spices. After cleaning the prawns, they are marinated with cooking wine and salt, then deep-fried until golden and crispy. Finally, salted pepper and chopped green onions are sprinkled on top and mixed evenly.