Ben Chu Jiangsu Cuisine (Zhao Shang Cheng Store)
江浙菜 · ⭐ 3.7
Room 1953, Cultural and Creative Park
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 Room 1953, Cultural and Creative Park. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Slow-Cooked Beef, Braised Tofu in Clay Pot, Mustard Shrimp Balls.
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: 江浙菜
- Rating: 3.7
- Address: Room 1953, Cultural and Creative Park
- Popular dishes: Slow-Cooked Beef, Braised Tofu in Clay Pot, Mustard Shrimp Balls, Scallion Stir-fried Intestines, Sour Soup with Noodles
China trip · China travel
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Dishes
Slow-Cooked BeefWenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
Braised Tofu in Clay PotA traditional dish made by slow-cooking tofu and pork with vegetables in a clay pot, resulting in a rich, savory flavor.
Mustard Shrimp BallsMustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
Scallion Stir-fried IntestinesA Chinese dish made by stir-frying cleaned pork intestines with scallions, resulting in a savory and aromatic flavor.
Sour Soup with NoodlesA traditional noodle dish made with small dough balls cooked in a tangy broth, often featuring tomatoes, vinegar, and chili for a refreshing, spicy-sour flavor.
Feiqian Fish Head with PancakeMainly made with fish head, cooked with scallions, ginger, garlic, doubanjiang and other seasonings, then the baked pancake is soaked in the soup. The fish head is tender, the broth rich, and the pancake absorbs the soup to become flavorful.