Zhao Mei Li Chongqing Hot Pot (Wujiang Chengnan Huayuan Branch)
Hot pot · ⭐ 4.3
No. 1574, Central Zone, Chengnan Huayuan
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 No. 1574, Central Zone, Chengnan Huayuan. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Blood, Milk-Fufu Taro Pudding Bucket, Tender Beef.
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: 4.3
- Address: No. 1574, Central Zone, Chengnan Huayuan
- Popular dishes: Cold Pot Blood, Milk-Fufu Taro Pudding Bucket, Tender Beef, Butter Pot, Special Handmade Pork Slices
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Dishes
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Milk-Fufu Taro Pudding BucketA creamy taro pudding made with steamed taro, milk, and cream, topped with a rich milk foam, offering a smooth and sweet dessert experience.
Tender BeefA dish made with tender beef slices, quickly stir-fried to retain its soft texture and rich flavor.
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.
Special Handmade Pork SlicesFresh pork slices hand-marinated and stir-fried quickly with vegetables for a tender, aromatic dish.
Freshly Sliced Pork with Spicy SauceA classic Sichuan dish featuring tender pork slices stir-fried quickly with vegetables and a spicy sauce, known for its bold flavor and fresh texture.
Fried Bullfrog (Whole)Fresh bullfrog, whole and marinated, deep-fried to golden crispiness with a tender interior, delivering a spicy and savory flavor.
Tomato and Suzhou Spicy Yang-Yang Hot PotA double-bowl hot pot featuring tomato broth and Suzhou spicy broth, made with tomatoes, tofu, beef slices, lamb slices, and assorted vegetables. Tomatoes are stir-fried and simmered into a rich broth, then divided into spicy and clear soup bases for dipping ingredients.
Fula Chao · BeefMade with beef slices stir-fried with fried chili shells. The beef is marinated and cooked together with the crispy chili husks, delivering a rich, slightly spicy flavor with a distinct roasted aroma.
Spicy Beef with Chili Husk (Aromatic)A Sichuan-style dish made with beef brisket stir-fried with dried chili peppers and Sichuan peppercorns, delivering a rich, spicy, and aromatic flavor.
Old-Style Black TofuA traditional Chinese dish made with black tofu, simmered with vegetables and meat for a rich, savory flavor.
Crispy Pork BellyPremium pork belly marinated, air-dried, then roasted. Crispy golden skin with tender, layered fat and lean meat, rich in flavor and savory texture.
Ultimate Taro Mud BucketFresh taro is steamed, mashed, and mixed with milk, sugar, and butter to create smooth taro paste. Serve chilled in a container, topped with coconut flakes or nuts.