喜山奈·现代川菜(高铁吾悦店)
Sichuan cuisine · ⭐ 4.6
Unit 6022, 6th Floor, Xiangcheng High-Speed Rail Wuyue Plaza
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 Unit 6022, 6th Floor, Xiangcheng High-Speed Rail Wuyue Plaza. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Surprise Fish Head, Xishan Hand Roll with Black Hair Pork, Mushroom Head Mousse.
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: 4.6
- Address: Unit 6022, 6th Floor, Xiangcheng High-Speed Rail Wuyue Plaza
- Popular dishes: Surprise Fish Head, Xishan Hand Roll with Black Hair Pork, Mushroom Head Mousse, Steamed Green Crab with Chili Meat Pudding, Spicy麻 Chicken Delight
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Dishes
Surprise Fish HeadA flavorful dish featuring a fresh fish head simmered with tofu, mushrooms, and a secret sauce, resulting in tender fish and rich broth.
Xishan Hand Roll with Black Hair PorkXishan hand roll with black hair pork is made by wrapping sliced black hair pork, lettuce, cucumber strips, and special sauce in rice paper, offering a tender, juicy texture with mild spiciness and savory flavor, refreshing and appetizing.
Mushroom Head MousseA creative dish featuring fresh mushrooms and creamy mousse, gently baked for a delicate texture and rich flavor.
Steamed Green Crab with Chili Meat PuddingA Chinese dish featuring tender crab meat steamed with spicy minced pork pudding, offering a rich and aromatic flavor.
Spicy麻 Chicken DelightA delicately prepared dish featuring tender young pigeon meat stir-fried with Sichuan peppercorns and chili, delivering a bold numbing-spicy 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.
Spring Water BeefA dish featuring tender beef slowly simmered in fresh spring water, highlighting the natural flavor of the meat.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Garlic and Lily Baked ShrimpA dish made with fresh shrimp and lily bulbs, seasoned with garlic and baked in the oven for a delicate, aromatic flavor.
Chenpi Spicy Crispy PorkA Sichuan dish featuring crispy pork belly with a fragrant blend of dried tangerine peel, chili, and Sichuan peppercorns for a bold, numbing heat.
Intangible Cultural Heritage Spicy ChickenA traditional Sichuan dish made with fried chicken stir-fried with dried chilies and Sichuan peppercorns, known for its rich aroma and spicy flavor.
Wind-Blown Sichuan Pork RibsA dish of pork ribs marinated with Sichuan pepper and spices, then air-dried or slowly roasted to develop a spicy, numbing flavor.