Fish Friend's Home Sour Cabbage Fish
Sichuan cuisine · ⭐ 3.7
No. 277, Jingtang North Road, Qian Deng Town
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. 277, Jingtang North Road, Qian Deng Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bird's Nest Mushroom Fish Soup, Sichuan Pepper Sour Fish, Spicy Boiled Beef with Sichuan Flavor.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 277, Jingtang North Road, Qian Deng Town
- Popular dishes: Bird's Nest Mushroom Fish Soup, Sichuan Pepper Sour Fish, Spicy Boiled Beef with Sichuan Flavor
China trip · China travel
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Dishes
Bird's Nest Mushroom Fish SoupCordyceps flower rich soup with fish is made primarily from fresh fish meat and cordyceps flowers, where the fish meat is tender and the cordyceps flowers emit a fragrant aroma. The preparation involves stewing the fish meat until cooked, then adding cordyceps flowers and various seasonings, slowly simmering until the broth becomes thick and golden in color.
Sichuan Pepper Sour FishGreen Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.
Spicy Boiled Beef with Sichuan FlavorSpicy boiled beef is a hot dish made primarily with beef, combined with various spices and vegetables. Thinly sliced beef is marinated and then stir-fried in a pan with fermented broad bean paste, Sichuan peppercorns, chili peppers, and other seasonings, followed by simmering in beef broth or water. Finally, hot oil is poured over the dish and garnished with chopped green onions and sesame seeds.