Tian Long Hotel (Ming-Qing North Street Store)
江浙菜 · ⭐ 4.0
No. 38, Minguo-Qing Street, Mudu
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 No. 38, Minguo-Qing Street, Mudu. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Mixed Hot Pot, Sweet and Sour Pork, Braised Tadpole with Edamame.
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: 4.0
- Address: No. 38, Minguo-Qing Street, Mudu
- Popular dishes: Mixed Hot Pot, Sweet and Sour Pork, Braised Tadpole with Edamame, Sichuan Boiled Pork Slices, Watercress
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Dishes
Mixed Hot PotMixed pot is a dish made by stewing a variety of ingredients together, primarily including pork, chicken, tofu, mushrooms, and green vegetables. The ingredients are placed in a clay pot with water or broth and slowly simmered over low heat to allow the flavors to blend.
Sweet and Sour PorkSweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into pieces, coated in a starch batter and deep-fried until golden and crispy. It is then generously drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, and minced garlic, ensuring the meat is evenly coated. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a perfectly balanced sweet and sour flavor.
Braised Tadpole with EdamameA dish made by braising fresh edamame and frog meat with ginger, garlic, and chili for a rich, savory flavor.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
WatercressCao Tou is a dish primarily made from Cao Tou (a wild vegetable, scientifically known as alfalfa). Typically, the Cao Tou is washed, blanched, and then stir-fried with ingredients such as minced garlic and ginger threads to maintain its fresh and tender texture.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.