Tongxiang Duo Ye Local Cuisine (Xueshi Street Branch)
Hunan cuisine · ⭐ 3.9
No. 66 Xueshi Street
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. 66 Xueshi Street. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dong Village Crisp Bamboo Shoots, Homestyle Stir-Fried Pork, Cold-mixed fern root noodles.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Hunan cuisine
- Rating: 3.9
- Address: No. 66 Xueshi Street
- Popular dishes: Dong Village Crisp Bamboo Shoots, Homestyle Stir-Fried Pork, Cold-mixed fern root noodles, Qianye Tofu, Tongxiang Young Rooster
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Dishes
Dong Village Crisp Bamboo ShootsA dish made from fresh bamboo shoots, pickled and fried or tossed in a spicy-sour dressing, popular in the Dong ethnic region of Guizhou.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Cold-mixed fern root noodlesCold-mixed fern root noodles is a chilled dish made primarily from fern root starch noodles. After soaking in hot water and draining, the noodles are mixed with garlic, green onions, chili oil, soy sauce, vinegar, sugar, and salt.
Qianye TofuQianye tofu is made primarily from soy protein powder and starch, with a delicate and tender texture. To prepare, slice the Qianye tofu and then pan-fry, stir-fry, or grill until the surface turns golden brown, then serve with vegetables or other accompaniments.
Tongxiang Young RoosterA specialty dish made with local young rooster, slowly stewed with ginger, scallions, and cooking wine, resulting in tender meat and rich broth.
Xiangxi Blood DuckXiangxi blood duck is a dish made with duck meat, duck blood, chili, ginger, garlic, and other seasonings. Duck pieces are stir-fried with duck blood, then seasoned with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. High-heat quick stir-frying infuses flavor into the duck while the blood solidifies into blocks, creating a unique taste.
Bamboo Shoots and Preserved Pork Dry PotA spicy stir-fry dish featuring bamboo shoots and preserved pork, cooked in a dry pot with vegetables for rich flavor.
Spicy Fish Head KingSpicy Fish Head King features a fresh fish head simmered with chili, Sichuan pepper, and fermented bean paste, delivering a rich, numbingly spicy flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Spicy Pork IntestinesSpicy pork intestines is a dish made primarily from pig intestines, cleaned and stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented bean paste for rich flavor.