Dongwu Noodle Shop (Maba Branch)
小吃面食 · ⭐ 3.6
No. 338, Tayuan Road
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. 338, Tayuan Road. It is a 小吃面食 place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Rabbit Leg, Braised Pork and Fish Noodles, Fresh Small Black Fungus with Sweet Soy Sauce.
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: 小吃面食
- Rating: 3.6
- Address: No. 338, Tayuan Road
- Popular dishes: Rabbit Leg, Braised Pork and Fish Noodles, Fresh Small Black Fungus with Sweet Soy Sauce, Sour Cabbage Fish, Sour Spicy Potato Strips
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Dishes
Rabbit LegRabbit leg is a dish made from rabbit hind legs, typically marinated and then fried or braised, resulting in tender and flavorful meat.
Braised Pork and Fish NoodlesA traditional Chinese noodle dish featuring slow-braised pork and quickly stir-fried fish, served with handmade noodles in a rich, savory broth.
Fresh Small Black Fungus with Sweet Soy SauceA refreshing dish made from small black fungus quickly stir-fried with sweet soy sauce, garlic, and green onions, offering a crisp texture and savory flavor.
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.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
Chicken Juice Pork CutletA dish featuring pork tenderloin marinated and pan-fried, then simmered in chicken broth for a rich, savory flavor.