独一鲜饭庄
农家菜 · ⭐ 3.9
No. 100, Lijiacun, Chengjiang Subdistrict (opposite Ebi Zui Park)
Dragon Mate tips
If you are traveling in China to visit Wuxi, 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. 100, Lijiacun, Chengjiang Subdistrict (opposite Ebi Zui Park). It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dolphinfish Dumplings, Fugu, Salted Water River Shrimp and Crab Claws.
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: Wuxi
- Category: 农家菜
- Rating: 3.9
- Address: No. 100, Lijiacun, Chengjiang Subdistrict (opposite Ebi Zui Park)
- Popular dishes: Dolphinfish Dumplings, Fugu, Salted Water River Shrimp and Crab Claws, Braised Mandarin Fish, Catfish Soup
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Dishes
Dolphinfish DumplingsKnife-fish dumplings are made with fresh knife-fish meat as the main ingredient, combined with egg white and starch to form a filling, then wrapped in dumpling wrappers and boiled. The knife-fish meat is tender, the dumpling wrappers are thin, and the filling is generous, with a clear and fresh broth.
FuguFugu is a dish primarily made from pufferfish, prepared by removing toxic parts professionally and cooked via steaming, boiling, or as sashimi. Cooking time and heat must be strictly controlled for tender texture and safe consumption.
Salted Water River Shrimp and Crab ClawsA seafood dish made by boiling fresh river shrimp and crab claws in salted water, preserving their natural flavor and tender texture.
Braised Mandarin FishA classic Chinese dish featuring fresh mandarin fish braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
Catfish SoupA soup made with fresh catfish, seasoned with ginger and scallions, slowly simmered to create a rich, creamy broth with tender fish meat.
Fish JellyA traditional dish made by boiling fish bones or flesh to extract collagen, then cooling to form a jelly-like texture.