Chaoshan Jiang Ji Fresh Beef Hot Pot (Xin Qu Meiluo Branch)
Hot pot · ⭐ 4.5
Room 4059, 4th Floor, Meiluo Department Store, No. 211 Changjiang Road
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 Room 4059, 4th Floor, Meiluo Department Store, No. 211 Changjiang 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: Spoon Handle, Pork Skin Roll, Tendon Meat.
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: 4.5
- Address: Room 4059, 4th Floor, Meiluo Department Store, No. 211 Changjiang Road
- Popular dishes: Spoon Handle, Pork Skin Roll, Tendon Meat, Cantonese Fried Tofu Skin, Hot Pot Trio
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Dishes
Spoon HandleThe shoulder blade is a cut of beef taken from the inner layer of the cow's shoulder tender. It is sliced thinly, resulting in tender and juicy meat with clear grain patterns. Typically used for hot pot or barbecue, it can be enjoyed with simple seasonings and is a favorite dish among meat lovers.
Pork Skin RollSkillet pork is a dish primarily made with pork skin and pork. The pork skin is blanched, sliced into strips, and then stewed or braised together with fatty pork belly until the skin becomes soft and tender while the meat absorbs rich flavors. Common seasonings such as soy sauce, sugar, and cooking wine are added during preparation to give the dish a glossy red color and a complex taste.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Cantonese Fried Tofu SkinChao Shan fried tofu skin is made from fresh tofu skin, carefully selected and prepared. The tofu skin is cut into bite-sized pieces and deep-fried over medium heat until golden and crispy. The finished dish has an appealing color and rich texture, offering both the rich soy aroma and the satisfying crunch of frying.
Hot Pot TrioHot pot trio typically refers to three main ingredients: beef tripe, yellow throat, and duck intestine. These are commonly used in Sichuan or spicy hot pot dishes. Clean and slice them, then quickly blanch in boiling water before serving.
Beef Offal Yum-Yum Hot PotBeef offal hot pot features beef tripe, intestines, lungs, and more, paired with vegetables and seasonings in a divided pot—one side spicy, the other clear or mushroom broth. Offal is blanched and simmered with spices for rich flavor, then enjoyed by dipping into your preferred broth.
Beef Meatball PlatterBeef meatball platter features two types: traditional hand-made beef balls and seafood beef balls with shrimp. Made from fresh beef tenderloin, seasoned and cooked by boiling or steaming, served with vegetable garnish.
Beef Shank Yinyang PotA beef shank hot pot with two flavors—spicy and mild—served in one pot, ideal for sharing.
Special Beef Fried RiceA flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
Fresh Cut Tender BeefFreshly sliced beef tenderloin or shin meat is marinated with soy sauce, cooking wine, and starch, then quickly stir-fried or blanched to retain tenderness.