Yun Ting Hui · Yun Courtyard
Cantonese cuisine · ⭐ 4.8
Nos. 27–28 Xietang Old Street, Jinchihu Subdistrict
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 Nos. 27–28 Xietang Old Street, Jinchihu Subdistrict. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Da Hong Pao Lobster Shrimp, Steamed Snakehead Fish with Cantonese Style, Hand-Deboned Lobster with Handmade Tofu 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: Cantonese cuisine
- Rating: 4.8
- Address: Nos. 27–28 Xietang Old Street, Jinchihu Subdistrict
- Popular dishes: Da Hong Pao Lobster Shrimp, Steamed Snakehead Fish with Cantonese Style, Hand-Deboned Lobster with Handmade Tofu Noodles, Sichuan Pepper and Chili Oil Baked Red Pepper Softshell Crab, Bream Fish Meatballs with Bamboo Fungus in Clear Soup
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Dishes
Da Hong Pao Lobster ShrimpFresh lobster shrimp cooked in Da Hong Pao tea broth, resulting in a delicate balance of seafood freshness and aromatic tea flavor.
Steamed Snakehead Fish with Cantonese StyleA Cantonese dish featuring fresh snakehead fish steamed with ginger and scallions, resulting in tender, flavorful meat.
Hand-Deboned Lobster with Handmade Tofu NoodlesA dish featuring tender lobster meat and chewy handmade tofu noodles, simmered in a rich, savory broth that highlights the natural sweetness of seafood and the earthy depth of tofu.
Sichuan Pepper and Chili Oil Baked Red Pepper Softshell CrabRed pepper softshell crab is baked with Sichuan pepper and chili oil, resulting in a slightly crispy exterior and tender crab meat. Main ingredients include red pepper and softshell crab, seasoned with Sichuan peppercorns and chili oil, using a baking method to highlight spicy, numbing, and aromatic flavors.
Bream Fish Meatballs with Bamboo Fungus in Clear SoupThis dish features fish meatballs made from bream, simmered gently with bamboo fungus to create a light and nourishing soup.
Crispy Glass-Braised PigeonGlass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
Crispy Glass Pigeon SupremeGlass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
Zhongqiu Large Green Onion Braised Deer Tendon and Sea CucumberMade with Zhongqiu large green onion, deer tendon, and sea cucumber, slowly stewed. Rich in onion aroma, tender deer tendon, and smooth sea cucumber, offering a rich texture.
Lotus Pond Stir-FryLotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
Green Mango Salad Crispy Shrimp BallsFresh green mango slices paired with lettuce and cherry tomatoes, served with crispy fried shrimp balls for a refreshing, tangy bite.
Leek and Wagyu Beef Fried RiceA premium fried rice dish featuring tender wagyu beef, fresh leeks, and eggs, stir-fried to perfection.
Yellow Gong Pepper Steamed珍宝 Crab with Rice Noodle RollsSteamed珍宝 crab with yellow gong pepper, served with rice noodle rolls for a savory, aromatic dish.