Yang Chun Hao Chongqing Purebred Hot Pot (Lao Pin Cheng Store)
Hot pot · ⭐ 3.9
No. 18-106, Baixue Road, Mocheng Subdistrict
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. 18-106, Baixue Road, Mocheng Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Fresh Duck Blood, Tender Meat Slices, Crispy Water Buffalo 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: 3.9
- Address: No. 18-106, Baixue Road, Mocheng Subdistrict
- Popular dishes: Cold Pot Fresh Duck Blood, Tender Meat Slices, Crispy Water Buffalo Tripe, Special Squid, Freshly Sliced Beef
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Dishes
Cold Pot Fresh Duck BloodCold pot fresh duck blood is a unique dish whose main ingredient is fresh duck blood. The preparation involves gently blanching the duck blood and then soaking it in a specially prepared cold sauce to maintain its tender texture. The cold sauce is made by mixing garlic paste, ginger, soy sauce, vinegar, and other seasonings, adding rich layers of flavor to the duck blood.
Tender Meat SlicesTenderloin slices is a dish made primarily from pork tenderloin. The meat is sliced thinly and marinated with starch, egg white, and a small amount of seasonings to achieve a tender texture. It is then quickly stir-fried or blanched in oil, seasoned with辅料 such as scallions, ginger, and garlic, resulting in fresh, tender meat with a pure white color.
Crispy Water Buffalo TripeWater buffalo tripe is a dish primarily made from water buffalo tripe. After cleaning, the tripe is cooked by blanching or quick stir-frying to maintain its crisp and tender texture. It is typically seasoned with chili peppers, Sichuan peppercorns, garlic slices, and ginger slices to highlight its spicy, numbing, fresh, and fragrant characteristics.
Special SquidSpecial squid dish made with fresh squid, sliced into rings or strips, stir-fried with葱姜蒜, chili, soy sauce, cooking wine, and seasonings for a tender, flavorful result.
Freshly Sliced BeefFresh beef slices from tenderloin or shank, hand-cut and quickly cooked to preserve natural texture and juices, typically prepared by stir-frying, boiling, or grilling.
Fresh Eel SlicesA dish made with fresh eel slices quickly stir-fried with ginger, garlic, and chili, resulting in tender and flavorful bites.
Fresh Pork Kidney Stir-fryA dish made with fresh pork kidneys stir-fried quickly with aromatics, resulting in a tender and flavorful bite.
Fresh Brain TissueFresh brain dish is a culinary specialty primarily made with pig or cow brain. After cleaning and processing, it is cooked in water or broth and seasoned with ingredients such as scallions, ginger, garlic, and cooking wine, resulting in a delicate and tender texture.
Fresh Junghua Stir-fryA dish made with fresh Junghua mushrooms stir-fried with green peppers and garlic, offering a crisp and refreshing taste.
Black Tiger Shrimp DumplingsBlack虎鲜虾滑 is a dish made from fresh large shrimp. The shrimp meat is shelled, minced, mixed with starch, egg white, and seasonings to form a smooth paste. Typically steamed or boiled, it retains a tender texture, with a pure white color and delicate consistency, often enhanced with scallions, ginger, and garlic.