Carbon General Northeast Charcoal Grilling (Zhongkang Road Branch)
Barbecue · ⭐ 4.3
No. 35 Zhongkang Road
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. 35 Zhongkang Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Cold Noodles, Cold Noodles, Artisan Large Pork Cubes.
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: Barbecue
- Rating: 4.3
- Address: No. 35 Zhongkang Road
- Popular dishes: Northeast Cold Noodles, Cold Noodles, Artisan Large Pork Cubes, Thick-cut Beef Tongue, A He Xiang Jian Fei Niu
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Dishes
Northeast Cold NoodlesNortheastern cold noodles made with buckwheat noodles, chilled and served with beef slices, cucumber strips, egg, pickled vegetables, and spicy kimchi. Noodles are boiled, rinsed in cold water for a smooth, chewy texture, then dressed with a special sauce and broth, topped with green onions and sesame seeds.
Cold NoodlesCold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
Artisan Large Pork CubesA premium pork dish featuring large, tender pieces slow-cooked in a secret sauce, delivering rich flavor and satisfying texture.
Thick-cut Beef TongueThick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
A He Xiang Jian Fei NiuPremium beef slices marinated in a secret sauce and quickly pan-fried for a rich, savory flavor.
Cumin Lamb RibsCumin lamb ribs are made from lamb chops, marinated and then pan-fried or grilled. Tender lamb is seasoned with cumin and chili powder for a rich aroma.
Signature Pork BellySignature pork belly uses lean and fatty pork belly, blanched to remove odor, marinated with soy sauce, sugar, and cooking wine, then slowly stewed or braised until tender and flavorful with a glossy red color.
Fresh MushroomsFresh mushrooms washed and sliced or used whole, can be stir-fried, boiled, roasted, or stewed. Commonly sautéed with garlic and green onions, seasoned with a little salt and soy sauce to retain their tender texture.
American-style RibeyeAmerican beef steak mainly uses beef, typically from tenderloin or chuck, marinated and then grilled or barbecued. Common seasonings include onion, garlic, and black pepper; sometimes cheese, lettuce, and bread are added to form a burger-like structure.
Cheese Egg Cream CornA dish combining eggs, corn kernels, and cream, stir-fried to create a rich and creamy texture with a savory flavor.
Sour Cabbage with Pork BellySuancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.