Fat Sister Old Hot Pot (Changshu Lao Pin Cheng Branch)
Hot pot · ⭐ 4.4
Lao Pin Cheng, 2nd 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 Lao Pin Cheng, 2nd 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: Stir-Fried Tender Beef with Vegetables, Handmade Skewer Pork Crisps, Butter 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: Lao Pin Cheng, 2nd Floor
- Popular dishes: Stir-Fried Tender Beef with Vegetables, Handmade Skewer Pork Crisps, Butter Pot, Beef and Lamb Platter, Freshly Sliced Yellow Beef
China trip · China travel
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Dishes
Stir-Fried Tender Beef with VegetablesA dish of tender beef stir-fried quickly with vegetables, known for its fresh taste and quick preparation.
Handmade Skewer Pork CrispsA crispy fried pork snack made by hand, often served as a street food or appetizer with a spicy kick.
Butter PotA牛油锅 is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan peppercorns, and other seasonings, then boiling with broth or water to serve as a base for涮 (hot pot) dishes like beef, tripe, and beef gullet.
Beef and Lamb PlatterBeef and mutton platter features thinly sliced or cubed beef and lamb, marinated and cooked by grilling, stewing, or stir-frying with scallions, ginger, and garlic for tender, flavorful meat.
Freshly Sliced Yellow BeefFresh yellow beef is hand-cut and quickly cooked to preserve its tender texture, typically prepared by stir-frying, boiling, or hot-pot cooking.
Braised Chicken Feet in Secret SauceChicken feet marinated in a secret sauce and slowly braised until tender, with a rich, spicy flavor.
Air-Freighted Water Buffalo TripeAir-freighted water buffalo tripe is a dish made from fresh water buffalo stomach, sliced after cleaning and blanching, then stir-fried with chili, Sichuan pepper, garlic, and ginger for a crisp texture.