Wang Chuan Fu Hot Pot (Hua Jia Wan Store)
Hot pot · ⭐ 4.6
Commercial Street, Huajia Bay Waterfront Cultural Zone, Huaqiao Town
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 Commercial Street, Huajia Bay Waterfront Cultural Zone, Huaqiao Town. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Traditional Beef Roll, Fresh and Crisp Goose Intestine, Layered Tripe.
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: Commercial Street, Huajia Bay Waterfront Cultural Zone, Huaqiao Town
- Popular dishes: Traditional Beef Roll, Fresh and Crisp Goose Intestine, Layered Tripe, Prime Ribeye Steak, Devil Milk Ice
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Dishes
Traditional Beef RollTraditional beef rolls made from thinly sliced beef, marinated and quickly cooked, served with aromatic sauces.
Fresh and Crisp Goose IntestineFresh goose intestine, quickly blanched to retain crispness, served with a secret sauce or garlic chili oil for a refreshing taste.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Prime Ribeye SteakPrime ribeye steak made from the top part of the cow's shoulder, tender and juicy, simply seasoned and grilled to perfection.
Devil Milk IceA creamy dessert made from fresh milk, sugar, and cream, offering a rich and sweet flavor. Topped with chocolate or fruit for added texture.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Chao Shan Beef MeatballsChao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
Sichuan Crispy PorkA classic Sichuan dish made by marinating pork slices, coating them in batter, and deep-frying until crispy. The dish offers a rich, savory flavor with a satisfying crunch.
Special Large Knife Kidney SlicesA Sichuan dish featuring thinly sliced pork kidneys, stir-fried with aromatics and chili for a spicy, savory flavor.
Fresh Duck Blood SpecialtySpecial fresh duck blood is a dish made primarily with fresh duck blood, typically stir-fried with scallions, ginger, garlic, green peppers, and onions. The duck blood is tender and smooth, absorbing the flavors of the seasonings for a rich taste.
Rose Beef TongueRose ox tongue is a dish featuring ox tongue as the main ingredient. After blanching and boiling, the tongue is sliced and mixed with rose jam or rose water, then served. The dish has a bright red color, tender texture, and a delicate rose fragrance.
Premium Ribeye BeefPremium ribeye beef selected and crafted through low-temperature simmering and charcoal grilling, resulting in tender, juicy meat with distinct marbling and rich flavor. Main ingredients: ribeye beef; preparation methods include marinating, slow cooking, and high-heat grilling.
Spicy Beef BrothSpicy beef tallow broth is made by stir-frying beef tallow with chili, Sichuan pepper, and doubanjiang, then adding beef slices, bean sprouts, and rice noodles to simmer. Skillful heat control ensures a rich flavor and well-infused ingredients.