Xiao Yuan
Cantonese cuisine · ⭐ 3.8
No. 163 Taohuawu Dajie
Dragon Mate tips
If you are traveling in China to visit Suzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 163 Taohuawu Dajie. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Cucumber Salad, Spiced Delicacies Combo, Pork Ribs.
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: Cantonese cuisine
- Rating: 3.8
- Address: No. 163 Taohuawu Dajie
- Popular dishes: Cucumber Salad, Spiced Delicacies Combo, Pork Ribs, Hong Kong Style Poached Chicken, Tomato Beef
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Dishes
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Spiced Delicacies ComboA dish featuring two different ingredients braised together. Commonly includes chicken wings, duck neck, dried tofu, or pig trotters, slowly cooked with spices and seasonings to absorb the rich flavor of the braising sauce.
Pork RibsPork ribs are a popular dish made from pork ribs, typically braised or stewed until tender and flavorful.
Hong Kong Style Poached ChickenA classic Cantonese cold dish made by poaching fresh chicken in water until tender, then chilling in ice to enhance texture. Served with ginger-scallion sauce or soy for a delicate flavor.
Tomato BeefBeef and tomato stew is a dish primarily made with beef and tomatoes. After cutting the beef into pieces and blanching it to remove any odor, it is simmered together with tomatoes until the beef becomes tender and flavorful, while the tomatoes' sweet and sour taste infuses into the broth.
Hua LuoFlower snail is a common seafood ingredient, primarily using fresh flower snails as the main component. After cleaning, it is blanched or boiled and then stir-fried or steamed with葱姜蒜, chili, and other seasonings to retain its tender texture.
Shrimp and Egg CustardShrimp and Egg Custard is a dish primarily made with shrimp and eggs. The shrimp are washed and marinated with a small amount of salt and cooking wine. Eggs are beaten and mixed with an appropriate amount of salt and water until well combined. The shrimp and egg mixture are then cooked together over medium-low heat. Once the egg mixture sets, it is stir-fried evenly to allow the shrimp and egg to blend thoroughly, resulting in a tender and smooth texture.
Stir-Fried Noodles with MeatballsStir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
Sour and Spicy CabbageSour and Spicy Cabbage is a dish primarily made with napa cabbage. The cabbage is cut into segments and stir-fried in oil, then seasoned with minced garlic, ginger threads, chili, vinegar, and soy sauce, followed by thickening the sauce with a cornstarch slurry to achieve a glossy finish. Proper heat control during cooking ensures the cabbage remains crisp and tender.