Yangyang Grand Hotel (Huayuan Road Branch)
江浙菜 · ⭐ 3.8
No. 55 Lingtian Road, Building 2
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. 55 Lingtian Road, Building 2. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Black Mushroom Dish, Peking Duck, Sizzling Eel Sauce.
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: 3.8
- Address: No. 55 Lingtian Road, Building 2
- Popular dishes: Cold Black Mushroom Dish, Peking Duck, Sizzling Eel Sauce, Stir-fried Chicken with Flatbread in Clay Pot, Yangyang Fish Head King
China trip · China travel
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Dishes
Cold Black Mushroom DishA refreshing cold dish made from black mushrooms, lightly blanched and tossed with garlic, vinegar, soy sauce, and sesame oil for a crisp, savory flavor.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Stir-fried Chicken with Flatbread in Clay PotStir-fried chicken with potato and flatbread is a dish made primarily with chicken and potatoes. The chicken is cut into pieces and stewed together with potatoes, then simmered with seasonings until fully flavored. Flatbread is pressed against the edge of the pot and baked until cooked through, absorbing the broth's flavor to create a crispy exterior and soft interior texture.
Yangyang Fish Head KingA Sichuan-style dish featuring a fresh fish head simmered with fermented bean paste, chili, ginger, and garlic, resulting in a rich, spicy, and savory flavor.
Braised Pork Belly with Dried Bamboo ShootsA traditional Zhejiang dish featuring slow-cooked pork belly simmered with dried bamboo shoots, resulting in tender, flavorful meat infused with umami-rich broth.
Moonlit Lotus PondLotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
Snowflake BeefSnowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
Braised Pork with TaroA Chinese dish made by slow-cooking pork and taro in a savory sauce until tender and flavorful.
Braised Chicken Head Rice with ShrimpChicken head rice with shrimp is a dish featuring chicken head rice and fresh shrimp as main ingredients. Soak the rice beforehand, deodorize and marinate the shrimp, then stir-fry or blanch together to preserve natural flavors. Add a touch of葱姜蒜 for aroma.