Xiao Wang Restaurant (No. 10, Sanfeng Street Branch)
江浙菜 · ⭐ 3.6
No. 10 Sanfeng Street, Yushan-Shanghu Tourism and Vacation Zone
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. 10 Sanfeng Street, Yushan-Shanghu Tourism and Vacation Zone. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-fried Eel Back, Braised Frog Legs, Scallion Oil Goose.
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: 江浙菜
- Rating: 3.6
- Address: No. 10 Sanfeng Street, Yushan-Shanghu Tourism and Vacation Zone
- Popular dishes: Stir-fried Eel Back, Braised Frog Legs, Scallion Oil Goose, Scallion Oil Clams, Garlic Stir-Fried Celery
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Dishes
Stir-fried Eel BackA dish made by stir-frying eel back meat with ginger, scallions, and garlic, resulting in a tender and flavorful dish.
Braised Frog LegsA Chinese dish made by braising frog legs with spices and sauces until tender and flavorful.
Scallion Oil GooseA traditional Chinese dish made with old goose simmered in scallion oil, resulting in tender meat and rich, aromatic flavor.
Scallion Oil ClamsScallion oil clams are made with fresh clams, scallions, ginger slices, and a scallion oil sauce. Clams are cleaned, boiled, drained, then mixed with sautéed scallions to infuse the aroma.
Garlic Stir-Fried CeleryA classic Chinese dish featuring crisp celery stir-fried with garlic, offering a savory and aromatic flavor.
Egg Yolk ShrimpA Chinese dish featuring large shrimp coated in a rich, savory egg yolk sauce, combining crispy texture with umami flavor.
Fragrant Toon芽 Scrambled EggsA classic Chinese home dish made with fresh fragrant toon芽 and eggs, stir-fried until tender and aromatic.
Black fish slicesBlack fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.