Caihua Xiao Chu - Wukang Li Branch
小吃快餐 · ⭐ 4.3
Room 219, 2nd Floor, Huxi Linglong Meihao Hui, No. 1088 Dongfang Avenue, Guoxiang Subdistrict
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 219, 2nd Floor, Huxi Linglong Meihao Hui, No. 1088 Dongfang Avenue, Guoxiang Subdistrict. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shredded Potatoes, Sichuan North Cold Jelly Noodles, Spicy Cauliflower in Hot Pot.
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: 小吃快餐
- Rating: 4.3
- Address: Room 219, 2nd Floor, Huxi Linglong Meihao Hui, No. 1088 Dongfang Avenue, Guoxiang Subdistrict
- Popular dishes: Shredded Potatoes, Sichuan North Cold Jelly Noodles, Spicy Cauliflower in Hot Pot, Clever Pan-Fried Chicken, Sour Cabbage Fish
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Dishes
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Clever Pan-Fried ChickenA dish of chicken thighs pan-fried with peppers and onions, known for its tender texture and savory flavor.
Sour Cabbage FishA classic Sichuan dish featuring tender fish fillets simmered in a spicy sour broth with fermented cabbage, known for its bold and tangy flavor.
Tomato Fish with TalentA flavorful dish featuring fresh carp and tomatoes, gently cooked to create a tangy, savory sauce that complements the tender fish.
Fried Pork Crumbs with Baby Bok ChoyOil渣 baby bok choy is a dish made primarily with baby bok choy and pork lard. Wash and cut the baby bok choy, and set aside the pork lard. Heat oil in a pan, stir-fry the pork lard until crispy, then add the baby bok choy and cook until tender. Season lightly to highlight the aroma of the lard and the natural sweetness of the greens.
Wolfgang PotatoWolf Tooth Potatoes is a snack made primarily from potatoes, named for the potato's serrated shape resembling a wolf's tooth. To prepare it, potatoes are cut into a wavy shape, deep-fried until golden and crispy, then mixed with seasonings such as chili powder and cumin powder.
Braised Pork Belly with Secret SauceBraised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
Chicken WingsChicken wings are made from the wing meat of chickens, seasoned or marinated and then grilled, fried, or boiled. The skin is golden and crispy, while the inside is tender and juicy, often served as a main dish or snack.