Aiguo Zangshu Lamb (Xinsheng New Yuan Branch)
Hot pot · ⭐ 3.5
No. 69, Building 1, Xinsheng Xinyuan, Yushan 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. 69, Building 1, Xinsheng Xinyuan, Yushan 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: Stir-Fried Lamb Tripe with Garlic, Braised Lamb Rib Noodles, Braised Lamb.
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: 3.5
- Address: No. 69, Building 1, Xinsheng Xinyuan, Yushan Road
- Popular dishes: Stir-Fried Lamb Tripe with Garlic, Braised Lamb Rib Noodles, Braised Lamb, Hot Pot with Lamb, Goat Tripe and Bok Choy Noodle Soup
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Dishes
Stir-Fried Lamb Tripe with GarlicA dish made by stir-frying lamb tripe with garlic, resulting in a savory and aromatic flavor.
Braised Lamb Rib NoodlesBraised lamb ribs served with noodles in a rich, savory sauce.
Braised LambBraised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
Hot Pot with LambLamb hot pot features fresh lamb as the main ingredient, paired with vegetables, tofu, and mushrooms. Ingredients are boiled in a seasoned broth made from羊骨, ginger, and scallions, with some versions including chili and Sichuan peppercorns.
Goat Tripe and Bok Choy Noodle SoupA hearty soup made with goat tripe, bok choy, and vermicelli noodles, simmered to perfection for a rich, savory flavor.
Stuffed Pork BellyDoubao meat is a traditional dish primarily made with pig's stomach and pork. The preparation involves cutting the pork into small pieces, seasoning it, stuffing it into the pig's stomach, sewing the stomach closed, and then simmering until fully cooked.