026 Kitchen Self-Cooking (Tongjing South Road Branch)
江浙菜 · ⭐ 3.8
No. 187 Tongjing South Road, Xinkang Garden, Building 1, Wumenqiao Subdistrict (opposite Tongjing Park)
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. 187 Tongjing South Road, Xinkang Garden, Building 1, Wumenqiao Subdistrict (opposite Tongjing Park). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Nine-foot Goose Intestine, Crawfish, Spicy Frog Legs in Dry 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: 江浙菜
- Rating: 3.8
- Address: No. 187 Tongjing South Road, Xinkang Garden, Building 1, Wumenqiao Subdistrict (opposite Tongjing Park)
- Popular dishes: Nine-foot Goose Intestine, Crawfish, Spicy Frog Legs in Dry Pot, Dry Pot Squid and Shrimp, Hot-Poured Tripe
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Dishes
Nine-foot Goose IntestineNine-foot goose intestine is a dish featuring fresh goose intestines, quickly blanched or stir-fried to retain crispness. Often seasoned with garlic, chili, and Sichuan pepper to highlight its unique crunch and rich aroma.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Dry Pot Squid and ShrimpDry-braised squid and shrimp is a dish featuring fresh squid and shrimp, stir-fried quickly at high heat. After initial preparation, they are cooked with vegetables like green pepper, red pepper, and onion, along with seasonings such as doubanjiang, garlic, ginger, and chili to absorb rich flavors, then reduced to a glossy sauce.
Hot-Poured TripeA Sichuan dish made with pig's kidneys quickly blanched and dressed with hot oil and spices, resulting in a crisp texture and bold flavor.
Braised Fish HeadBraised fish head is a dish featuring fish head as the main ingredient, typically using bighead or silver carp heads, pan-fried and then slowly stewed with soy sauce, sugar, cooking wine, ginger slices, and green onions.
Stove-Braised Fish HeadA dish featuring fresh fish head simmered slowly over a traditional stove with tofu and seasonings, resulting in rich flavor and tender meat.
Stove-cooked ChickenA traditional home-style dish made by slow-cooking a whole chicken over a wood-fired stove, resulting in tender meat and rich broth.
Scallion Oil TripeA Sichuan dish made with beef tripe and scallions, stir-fried in hot oil for a fragrant, spicy flavor.
Drunk LobsterFresh lobster marinated in yellow wine and spices, then steamed to perfection for a rich, aromatic flavor.
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.