Cheng Shan · Red Hot Pot (Ligongdi Branch)
Hot pot · ⭐ 4.8
Building A12, Phase II, Ligongdi Road, Xingzhou Street
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 Building A12, Phase II, Ligongdi Road, Xingzhou Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 5A Wagyu Eye Fillet, FOURA Wagyu Tenderloin Cubes, M9 Australian Wagyu Cubes.
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: 4.8
- Address: Building A12, Phase II, Ligongdi Road, Xingzhou Street
- Popular dishes: 5A Wagyu Eye Fillet, FOURA Wagyu Tenderloin Cubes, M9 Australian Wagyu Cubes, Sliced Beef in Sauce, Squid Slime
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Dishes
5A Wagyu Eye FilletPremium 5A Wagyu eye fillet, prepared using low-temperature slow cooking and high-heat searing to preserve tenderness and rich flavor.
FOURA Wagyu Tenderloin CubesFOURA Wagyu Tenderloin Cubes feature premium Japanese Wagyu from the upper loin, slow-cooked and seared for a tender, juicy bite.
M9 Australian Wagyu CubesPremium M9-grade Australian wagyu cubes, gently sous-vide then seared to lock in juices—tender, rich, and perfectly seasoned.
Sliced Beef in SauceA Chinese dish featuring thinly sliced beef stir-fried quickly with sauce, known for its tender texture and savory flavor.
Squid SlimeA Cantonese dish made from fresh squid blended into a smooth paste with egg white and starch, then steamed or boiled to create a tender, elastic texture.
Milk JellyA milk pudding made with milk and sugar, using gelatin or agar as a thickener. Heat the mixture until sugar dissolves, add softened gelatin, stir well, then chill in molds to set.
Signature Matsutake Soup BaseA premium soup base made with fresh matsutake mushrooms, chicken bones, and ham, slowly simmered for rich flavor and aroma.
Signature Wild Bamboo ShootsA refined dish featuring wild bamboo shoots, fresh bamboo shoots, ham slices, and broth simmered slowly for a delicate, savory flavor.
Giant Tiger PrawnPrawn dish made with fresh tiger prawns, cleaned, deveined, and marinated with salt and cooking wine, then steamed, blanched, or stir-fried to preserve tender texture.
French Girardot OystersFrench Girardot oysters are made from oysters sourced from the French Girardot region, using fresh oysters as the main ingredient. They are typically eaten raw or paired with调味品 such as lemon juice or white wine vinegar.
Beef TongueBeef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
Fresh Seafood PlatterA platter of fresh seafood including shrimp, crab, shellfish, and fish, steamed or blanched to preserve natural flavors, served with a special dipping sauce for a deliciously fresh taste.
Fried Tofu SkinA traditional Chinese home-style dish made by frying sliced tofu skin until crispy and golden, resulting in a savory and crunchy texture.