Xiangxuehai Restaurant Chinese Cuisine (Xujiang Road Store)
江浙菜 · ⭐ 4.3
No. 271 Xujiang Road, Canglang Subdistrict (opposite Xujiang Xincun)
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. 271 Xujiang Road, Canglang Subdistrict (opposite Xujiang Xincun). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salted Pork and Vegetable Rice, Sizzling Eel Sauce, Earthen-Braised Radish.
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: 4.3
- Address: No. 271 Xujiang Road, Canglang Subdistrict (opposite Xujiang Xincun)
- Popular dishes: Salted Pork and Vegetable Rice, Sizzling Eel Sauce, Earthen-Braised Radish, Hand-Deveined Shrimp, Squirrel-shaped Mandarin Fish
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Dishes
Salted Pork and Vegetable RiceA traditional Chinese dish made by stir-frying salted pork and vegetables, then mixing with rice to create a savory, aromatic meal.
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.
Earthen-Braised RadishA traditional Chinese dish made by slow-cooking white radish in an earthen pot, resulting in a tender and flavorful vegetable with rich broth.
Hand-Deveined ShrimpA dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory 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. The preparation involves deboning the fish, slicing it into flower-like cuts, marinating it, then deep-frying until golden and crispy. It is finally stir-fried with a sweet-and-sour sauce, resulting in a dish with vibrant colors and a balanced sweet-and-tart 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.
Three Whites of the LakeA classic Jiangnan dish featuring white fish, white shrimp, and white carp, steamed or blanched to highlight natural flavors.
Roasted Rabbit LegRoasted rabbit leg made with fresh meat, marinated and slow-grilled to perfection for a crispy skin and tender interior.
Old Suzhou Smoked FishA classic Suzhou dish made with carp or grass carp, marinated, deep-fried, then simmered in a sweet and savory sauce for a glossy finish and tender texture.
Old Goose Blood SoupA traditional Chinese soup made with old goose meat and blood, slowly simmered to create a rich, savory broth with tender blood curds.
Grilled Eggplant on Iron PlateSizzling eggplant is a dish featuring eggplant as the main ingredient, cooked at high temperature on a hot iron plate. The eggplant slices are mixed with a special sauce and minced garlic, then quickly heated on the iron plate until cooked, resulting in a fragrant, tender, and juicy texture.