Shu Liu Xiang Sichuan Restaurant (Wuqu Fang Branch)
Sichuan cuisine · ⭐ 3.4
No. 188 Wuqu Lane
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. 188 Wuqu Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bok Choy and Tofu Soup, Spicy Chicken Offal Stir-fry, Sichuan-style Boiled Tripe.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.4
- Address: No. 188 Wuqu Lane
- Popular dishes: Bok Choy and Tofu Soup, Spicy Chicken Offal Stir-fry, Sichuan-style Boiled Tripe, Spicy猪腰 Stir-fry, Fish with Pig Intestines
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Dishes
Bok Choy and Tofu SoupA light soup made with fresh bok choy and soft tofu, gently simmered to preserve natural flavors and nutrients.
Spicy Chicken Offal Stir-fryDry Pot Chicken Offal is a dish made primarily from chicken hearts, gizzards, and liver, stir-fried with chili peppers, scallions, ginger, and garlic. First, the chicken offal is cleaned and cut into bite-sized pieces, then stir-fried together with various seasonings until fully cooked and well-seasoned. Finally, it is served in a preheated dry pot to maintain its temperature, delivering a rich aroma and flavorful experience.
Sichuan-style Boiled TripeSichuan-style braised pig kidneys with scallions, ginger, garlic, and chili; sliced kidneys blanched to remove odor, then stir-fried with aromatics and simmered in broth for a tender, flavorful dish.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Garlic Mashed Pak ChoiA simple vegetarian dish made with oilseed lettuce and garlic. Wash the lettuce, blanch or quickly stir-fry it, then add minced garlic and season to taste.
Garlic Shoots with Shredded PorkA classic Chinese home-style dish featuring tender pork strips stir-fried with fragrant garlic shoots, seasoned with soy sauce and other aromatics for a savory flavor.
Snowflake Brave Beer SteakA creative dish featuring tender snowflake beef, marinated and grilled with a beer-infused sauce for rich, savory flavor.
Spicy Duck BloodSpicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.