Chuan-Yu Family One Rice Bowl (Hezhong Street Branch)
Sichuan cuisine · ⭐ 4.5
Room 101, 1st Floor, Building 21, Xinyilai Future Garden, Yazheng Street
Dragon Mate tips
If you are traveling in China to visit Suzhou, this restaurant is worth a stop for great food. This restaurant is located at Room 101, 1st Floor, Building 21, Xinyilai Future Garden, Yazheng Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pig Ear Salad, Stir-Fried Beef with Yellow Onion, Sichuan-Style Preserved Pork.
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: Sichuan cuisine
- Rating: 4.5
- Address: Room 101, 1st Floor, Building 21, Xinyilai Future Garden, Yazheng Street
- Popular dishes: Spicy Pig Ear Salad, Stir-Fried Beef with Yellow Onion, Sichuan-Style Preserved Pork, Maoxuewang, Stir-fried Pork Kidney
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spicy Pig Ear SaladCold-mixed pig's ears is a dish primarily made with pig ears, which are boiled, sliced into thin strips, and then mixed with seasonings such as soy sauce, vinegar, garlic, and cilantro. The finished dish has a crisp texture and is suitable as an appetizer or drink accompaniment.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Sichuan-Style Preserved PorkSichuan-style cured pork is made from pork, seasoned with salt, Sichuan peppercorns, and chili, then air-dried or smoked to create a firm texture and rich flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-fried Pork KidneyStir-fried pig kidneys is a Chinese stir-fry dish using pork kidneys as the main ingredient. The kidneys are cut with diagonal incisions and briefly blanched, then quickly stir-fried with vegetables such as green peppers and onions. Seasonings like soy sauce, cooking wine, ginger, and garlic are added to maintain the tender texture of the kidneys.
Pork LiverThis dish features fresh pork liver as the main ingredient, carefully prepared and stir-fried with appropriate seasonings. It has a bright red color, tender texture, and is rich in nutrition.
Preserved Meat and Sausage PlatterA platter featuring sliced preserved pork and sausage, traditionally smoked or air-dried for a rich, savory flavor.
Garlic Mashed Pea ShootsA dish made with fresh pea shoots stir-fried with garlic, offering a light and savory flavor.
Stir-fried Pork with Garlic ShootsSpiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
Tofu Flower FishTofu flower fish is a dish made with fish meat and tofu pudding. Tender white fish or sea bass is marinated, then stewed with tofu pudding. Ginger slices and green onions are added for flavor, slowly cooked to infuse taste into the fish and make the tofu silky.
Spicy and Sour Pig TrottersA Sichuan dish made with pig trotters simmered in a spicy and sour sauce, known for its rich flavor and tender texture.