Xi Zai Shan She · Old House Hanging Pot · Sichuan Spicy Wine Bar (Daximen Store)
Hot pot · ⭐ 4.1
Dashimen Commercial Street, Ma'anshan East Road
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 Dashimen Commercial Street, Ma'anshan East Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Marinated Cuttlefish Flower, Braised Beef Tripe, Mango and Durian Slush.
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: Hot pot
- Rating: 4.1
- Address: Dashimen Commercial Street, Ma'anshan East Road
- Popular dishes: Braised Marinated Cuttlefish Flower, Braised Beef Tripe, Mango and Durian Slush, Charcoal-Grilled Pork Kidney Slices, Fresh Cheese Tofu
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Dishes
Braised Marinated Cuttlefish FlowerBraised Marinated Cuttlefish Flower is a Sichuan-style dish featuring fresh cuttlefish as the main ingredient. The cleaned cuttlefish is scored with a cross-hatch pattern, causing it to curl into a flower shape when cooked. The cuttlefish flowers are then 'poached' in a specially prepared master stock over medium-low heat until tender. The stock is typically made from soy sauce, cooking wine, rock sugar, spices (such as star anise, cinnamon, Sichuan peppercorns, dried chilies), and broth, resulting in a rich and savory flavor. The finished dish has a glossy red-brown color, with the cuttlefish offering a tender-crisp texture infused with the salty, aromatic, and mildly spicy notes of the stock.
Braised Beef TripeBraised ox tripe is a dish made primarily from beef tripe, cleaned and slowly simmered in a seasoned broth until tender and flavorful. The braising liquid typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, soy sauce, sugar, and salt.
Mango and Durian SlushA refreshing blend of fresh mango and sweet durian, blended into a smooth slush for a tropical treat.
Charcoal-Grilled Pork Kidney SlicesFresh pork kidney slices marinated and grilled over charcoal, resulting in a crispy exterior and tender interior with rich aroma.
Fresh Cheese TofuA chilled dish made from fresh tofu and unheated cheese, offering a smooth, creamy texture and mild dairy flavor.
Old House Pork Rib and ShrimpA dish featuring pork ribs and shrimp, marinated, fried, then simmered in a secret sauce for rich flavor and tender texture.
Old House FrogOld House Frog features fresh frog legs simmered in a secret sauce with spices, resulting in tender meat and rich, spicy flavor.
Old House Intestine ChickenA Sichuan-style home-cooked dish featuring pork intestines and chicken, slow-cooked with fermented bean paste, chili, and Sichuan peppercorns for a rich, spicy flavor.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Taro Paste and Mochi DumplingsA sweet dessert made with mashed taro, wrapped in chewy mochi and glutinous rice balls, served with coconut milk or syrup.
Water Chestnut Skin and CrawfishA spicy Sichuan dish featuring fresh crawfish and sweet potato skin, stir-fried with aromatic spices and chili.
Moonlit Lotus PondLotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.- Taro Milk DelightA sweet dessert made from taro and milk, blended into a smooth and creamy texture with a rich, sweet flavor.