Lu'an Grand Hotel
地方菜 · ⭐ 3.3
No. 2193, South Zone, Chengnan Huayuan, Pangyang 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. 2193, South Zone, Chengnan Huayuan, Pangyang Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Spare Ribs with Abalone, Squirrel-shaped Mandarin Fish, Ox Bone 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: 地方菜
- Rating: 3.3
- Address: No. 2193, South Zone, Chengnan Huayuan, Pangyang Road
- Popular dishes: Braised Spare Ribs with Abalone, Squirrel-shaped Mandarin Fish, Ox Bone Pot, Braised Rooster with Cornbread
China trip · China travel
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Dishes
Braised Spare Ribs with AbaloneA savory dish featuring tender spare ribs and succulent abalone, slow-cooked in a rich sauce.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Ox Bone PotBeef bone pot is primarily made with beef bones, combined with vegetables such as carrots, potatoes, and onions. After prolonged stewing, the collagen from the beef bones dissolves into the broth, creating a rich and flavorful base. First, the beef bones are blanched to remove any impurities and odor, then they are simmered slowly for several hours with seasonings. Finally, the accompanying vegetables are added and cooked until tender.
Braised Rooster with CornbreadBraised Rooster with Cornbread is a traditional farmhouse dish made with rooster and cornmeal or wheat flour. The rooster is cut into pieces and braised with soy sauce, cooking wine, sugar, and spices until tender. During stewing, cornmeal or wheat batter is spread along the sides of the pot, where it steams and bakes in the broth. The bread develops a crispy bottom and soft top, absorbing the savory sauce.