Old Broken Small Hot Pot (Suzhou First Store)
Hot pot · ⭐ 4.6
Shop No. 11, No. 2318, Huayuan Road (Taihu New City)
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 Shop No. 11, No. 2318, Huayuan Road (Taihu New City). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crispy Tripe, Hand-Cut Beef, Hand-Cut 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: 4.6
- Address: Shop No. 11, No. 2318, Huayuan Road (Taihu New City)
- Popular dishes: Crispy Tripe, Hand-Cut Beef, Hand-Cut Lamb, Handmade Shrimp Paste, Invincible Fried Egg
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Dishes
Crispy TripeA Sichuan-style dish made from pig or beef tripe, blanched and tossed with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
Hand-Cut BeefHand-cut beef is a dish made from premium beef that is manually sliced into thin pieces. To prepare it, the beef is first de-tendoned and then cut against the grain into thin slices, which are marinated with appropriate seasonings before being quickly stir-fried or boiled in a hot pot.
Hand-Cut LambHand-cut lamb is a dish primarily made with fresh lamb meat. The lamb is sliced by hand into thin pieces and can be cooked with various seasonings and vegetables, commonly served in hot pot or barbecue. The meat is tender and offers a rich flavor.
Handmade Shrimp PasteHandmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
Invincible Fried EggA Chinese snack made by deep-frying eggs coated in starch or flour, resulting in a crispy exterior and tender interior.
Beaten Beef BallsA Cantonese dish featuring hand-pounded beef balls, known for their chewy texture and savory flavor, often served in broth or with sauce.
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.
Freshly Killed FrogFreshly slaughtered frog is a dish featuring fresh frog as the main ingredient. After skinning and deboning, the meat is cut into pieces, marinated with rice wine and ginger to remove fishy odor, then stir-fried, braised or deep-fried for tender, flavorful results.
Old Braised Pork IntestinesOld braised pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly in a seasoned broth with various spices to absorb the rich flavors, resulting in a soft yet elastic texture.
Crispy TripeCrispy beef tripe is a dish made from fresh beef tripe, carefully processed and quickly stir-fried with specially prepared chili peppers and spices. The tripe is tender in texture and pleasantly crisp in mouthfeel.