Haitianlou Chinese Restaurant (Wugu Park Pacific Hotel)
江浙菜 · ⭐ 4.4
No. 259 Xinshi Road, First Floor, Wu Palace Pan Pacific Hotel
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 No. 259 Xinshi Road, First Floor, Wu Palace Pan Pacific Hotel. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Classic Braised Pork Belly, Sizzling Eel Sauce, Aozao Noodles.
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: 江浙菜
- Rating: 4.4
- Address: No. 259 Xinshi Road, First Floor, Wu Palace Pan Pacific Hotel
- Popular dishes: Classic Braised Pork Belly, Sizzling Eel Sauce, Aozao Noodles, Sichuan-style Stir-fried Pork, Crispy Torn Chicken
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Dishes
Classic Braised Pork BellyClassic braised pork belly is made with fatty pork, blanched to remove odor, then simmered slowly with soy sauce, sugar, cooking wine, ginger slices, and green onions until tender and glossy.
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Aozao NoodlesAozao noodles are a traditional specialty from Kunshan, Jiangsu, made with a rich broth of pork and chicken bones, served with meat and vegetables on tender, flavorful noodles.
Sichuan-style Stir-fried PorkSpicy stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Pork slices are stir-fried to render fat, then combined with green peppers, garlic, and ginger, seasoned and thickened. Cooking requires precise heat control for tender meat and crisp peppers.
Crispy Torn ChickenA signature dish featuring tender chicken marinated in a secret sauce, steamed, then deep-fried to crispy perfection and served shredded for a satisfying crunch and rich flavor.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Stir-fried River ShrimpStir-fried river shrimp is a dish made primarily with fresh river shrimp, quickly stir-fried with a small amount of scallions, ginger, and garlic in hot oil. The shrimp are tender and refreshing, preserving the natural flavor of the river shrimp.
Rose Tamarind JellyA dessert made from桃胶, rose petals, and rock sugar, slowly simmered to create a smooth, fragrant treat known for its beauty-enhancing properties.
Suzhou-style Mandarin Fish in Sweet and Sour SauceA classic Suzhou dish featuring boneless mandarin fish cut into flower-shaped slices, deep-fried and glazed with a sweet and sour sauce, served with a hint of osmanthus for fragrance.
Suzhou-style smoked fishSuzhou-style smoked fish is a Chinese dish made with grass carp or black carp. The fish is cut into pieces, marinated, fried until crispy, then simmered with sugar, soy sauce, and yellow wine to absorb rich flavors.
Suzhou-style Silver Fish with Free-range EggsFresh silver fish and free-range eggs are the main ingredients, steamed or quickly stir-fried. The silver fish is tender, with rich egg aroma and a fresh, natural taste, highlighting the original flavor.