Chaochao Hot Pot & Tea Lounge (Changshu Intime City Store)
Hot pot · ⭐ 4.4
No. 88 South Haiyu Road, Changshu Impression City, 4th Floor
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. 88 South Haiyu Road, Changshu Impression City, 4th Floor. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Top Blade Beef, Penguin Meatballs, Taiwanese Spicy Hot Pot.
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: 4.4
- Address: No. 88 South Haiyu Road, Changshu Impression City, 4th Floor
- Popular dishes: Top Blade Beef, Penguin Meatballs, Taiwanese Spicy Hot Pot, Da Hong Pao Pearl Milk Tea, Beef Tripe (Large Portion)
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Dishes
Top Blade BeefPrime beef is selected from the upper shoulder area of the cow, rich in intramuscular fat for a tender texture. It is typically sliced or cubed and prepared by stir-frying, boiling, stewing, or grilling to preserve the natural flavor of the beef.
Penguin MeatballsA creative Chinese dish featuring shaped meatballs resembling penguins, made from pork or shrimp paste, deep-fried until golden and garnished with vegetables for a savory, appetizing presentation.
Taiwanese Spicy Hot PotTaiwanese spicy hot pot is based on beef bone broth, with a sauce made by stir-frying various spices and chili peppers, then cooked with beef, pork, seafood, tofu, and vegetables.
Da Hong Pao Pearl Milk TeaDahongpao Pearl Milk Tea is an innovative beverage, based on premium Dahongpao tea infusion mixed with fresh milk and a specially crafted syrup, then topped with chewy brown sugar pearls. To prepare, first steep the Dahongpao tea until its aroma fills the air, then mix it with fresh milk and syrup in precise proportions, and finally add pre-cooked brown sugar pearls, stirring well to combine.
Beef Tripe (Large Portion)Beef tripe, a flavorful and chewy organ meat, is quickly blanched or boiled in hot broth for a crisp texture—commonly served in Sichuan-style hot pot.
Coo Coo Beef RibZou Zou Beef is a dish featuring beef as the main ingredient, typically using beef rolls or slices with vegetables like cabbage, enoki mushrooms, and potatoes, cooked via hot pot or stir-frying. The beef is marinated first, then heated with vegetables to achieve tender, flavorful results.
Red颜 Flower Gelatin Chicken PotRed颜 Flower Gelatin Chicken Pot features chicken and fish maw (gelatinous fish swim bladder) slow-cooked together. Fresh chicken thigh or whole chicken pieces are simmered with soaked fish maw, ginger slices, and scallions for a rich, flavorful broth.
Pepper Pork Stomach Chicken PotPepper pork stomach chicken pot is made with pork stomach and chicken, simmered with black pepper, ginger slices, green onion segments, and seasonings. After cleaning, pork stomach and chicken are cooked slowly in water until tender, resulting in a rich, flavorful broth.
Cheese Crab StickCheese crab sticks are primarily made from crab sticks and cheese. The crab sticks are cut into segments and coated with cheese flakes or cheese strips, then fried or baked until the surface turns golden and crispy while the inside melts.
Endless Duck Blood and TofuA dish made primarily with duck blood and tofu. Duck blood is cut into pieces and cooked together with tofu in a pot, seasoned appropriately and simmered until flavorful. Typically prepared with chicken stock or water as the broth, enhanced with scallions, ginger, and other aromatics.