城市餐厅榜单
29 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
The panoramic lake views from this light-filled space atop an office tower are lovely to behold. But they don't outshine the refined Suzhou cooking that showcases the best local produce in season. The signature Suzhou claypot rice with braised pork and green garlic features young bamboo shoots in spring and chestnuts in autumn. House-made chilli sauce with beef and dried fish adds a kick; the scorched rice at the bottom imparts smoky crispness.
This three-storey lakeside mansion is home to the first haute cuisine establishment of a nationwide dumpling chain. The kitchen and service teams deliver authentic Northeastern flavours and spot-on, friendly service. The two set menus focus respectively on abalone and sea cucumber, alongside seasonal seafood like raw marinated lobster and jellyfish, as well as the must-try sea urchin dumplings that burst with umami.
Near a dinosaur theme park, the interior is drenched in natural light amid lush greenery. On the menu, authentic Changzhou cooking takes centre stage. Must-tries include casserole of stewed fish head made with bighead carp from the nearby Tianmu Lake: the milky broth is loaded with umami, the fish is flaky and silky and the dish is theatrically unveiled at the table. Free-range chicken sautéed in camellia seed oil with basil seduces with heady aromas.
This is the flagship of a local restaurant chain famous for traditional Changzhou cuisine cooked over clay wood stoves. The three-storey historic mansion was restored to retain its early 1900s charm and the friendly staff also dresses the part. Steamed before presented in a clay pot, the must-try bamboo grove chicken is prized for its juicy, tender meat. Sensible prices and a vintage vibe make it routinely packed with diners.
Popular with the locals, this rustic joint offers Changzhou’s all-time breakfast favourites, including bargain-priced tofu soup that boasts clear, flavourful broth and velvety duck blood curd. Their signature xiao long bao brims with crabmeat and crab roe; the soupy pork filling is umami-laden and fluffy. Dip it in aged vinegar to cut through the richness. It is always busy, so expect to share a table with strangers at mealtimes.
Since 1987, this simple noodle shop has had a special place in the hearts of Changzhouese because of their pork trotters, slow-cooked in a white marinade. The collagen-rich meat falls off the bone and the mild herbal warmth is nicely rounded. Order with noodle soup or with noodles tossed in sauce on the side. For the ultimate Changzhou experience, pair the trotters with noodles tossed in “red soup” that boasts sweet umami and a lovely chew. Expect to queue.
The rustic and cosy-feeling wood-rich interior is complemented by a courtyard that showcases the changing seasons. For her kitchen specialising in Changzhou fare, plus other regional favourites, the owner herself shops for the freshest produce every morning. Her hand-wrapped wontons filled with pork, crab roe and crabmeat burst with juices and sweetness. Larger parties can order "fairy chicken" casserole with gelatinous pork trotters.
Detan is a local F&B brand founded in 1908. It expanded into the hospitality sector in 2000s and the on-site restaurant naturally perpetuates the brand’s legacy, melding Jiangnan traditions and modern touches. The menu focuses on classic Changzhou recipes passed down for generations. Qianlong crab roe and crabmeat soup seduce with varied textures and deep umami. Red braised black carp tail in a sweet soy sauce boasts firm, flavoursome meat.
The interior spans two storeys and effortlessly melds faux-industrial elements with stylised Chinese motifs, creating an airy yet cosy vibe. Similarly, the menu covers both traditional Changzhou snacks and original creations. Try their signature tofu soup that builds layers of flavour with soy dregs cake, tofu skin, diced spicy mustard stem and coriander. Filled with pork or mushrooms, their pan-fried buns with golden, crispy bottom are also a must.
The owner refurbished a three-storey historic villa to house South Garden. The retro furniture and Pingtan soundtrack instantly take diners back to the first half of the 20C. On the food side, Changzhou classics rub shoulders with a few Jiangzhe favourites. Try traditional Jiangsu crabmeat and crab roe paste – the intense umami is balanced by pepper and vinegar. For a sweet finale, try deep-fried meringue stuffed with caul fat and red bean.
Traditional Chinese windows, wooden furnishings and an ink painting mural of Lake Taihu lend the space a nostalgic vibe. There is no paper menu – just peruse the options on a blackboard dominated by authentic Jiangsu home-style dishes and freshwater delicacies, and photos of dishes on display. Try the steamed Taihu "three whites" platter – topmouth culter, noodlefish and white shrimps. Made in-house, their noodlefish and pork wontons are springy and juicy.
Off the beaten track in Shushan Ecological Village, this restaurant is set in an idyllic landscape. Despite its distance from the city centre, locals flock here for authentic Suzhou cooking while on a day out in Suzhou's majestic nature. The signature braised goose is repeatedly steeped in an aged marinade with 16 spices so that the flavour penetrates deep into the bones. Clams with baby burr clovers are a classic with a unique grassy fragrance.
One of the oldest lamb restaurants, San Xing has been around for decades. To ensure quality, the owner works only with the freshest meat. For larger parties, check out the lamb feast menus at different price points. The must-try braised lamb ribs in white broth is known for its intense umami and richness; order lamb blood curd on the side and add to the broth. Their steamed lamb dumplings are painstakingly crafted and tasty.
From the ornate outer façade to the serene interior overlooking lush greenery, this venue drips authentic Jiangnan charm. On the menu, Suzhou-style noodles take centre stage: order them in red soy-based broth, white meat broth or tossed in sauces and then garnish with your favourite hot or cold topping. The signature five-shrimp noodles offer a cornucopia of pleasure with the crustacean’s meat, roe and tomalley in shrimp broth and shrimp oil.
While the majority of diners love the traditional décor of this famous restaurant, its authentic flavours and generous portions at sensible prices find favour with all. Suzhou classic sautéed river shrimps seduce with natural umami and springy texture. Pork belly steeped in wine lees marinade boasts intoxicating aromas and melt-in-the-mouth, silky flesh. Its location near waterside Shantang Street is a hit at weekends.
The brand, dating back to 1876, was reopened on the same spot in 2019 by a descendant of the founder. The traditional Chinese façade is chic and striking; the room decorated with lanterns boasts canal views. The custom-made noodles work well with broth jazzed up by dried scallops. In summer, the shrimp-trio noodles are the must-try – springy shrimps with shrimp roe and tomalley make for an umami extravaganza. In winter, try the crab roe version.
官网Most of the kitchen team hails from Yangzhou, so it is no surprise that the elegantly appointed restaurant specialises in Yangzhou cuisine. Handmade dim sum is the must-try. Served piping hot, the soup dumpling with crabmeat and crab roe filling is wrapped in wafer-thin dough and meticulously pleated by hand. Enjoy the soup with a straw before biting into the plump dumpling. Other traditional Yangzhou dishes are also worth checking out. Bookings recommended.
The simple, cosy room focuses on straightforward, deftly crafted Jiangsu classics. With dad and son in the kitchen and mum in charge of the front of house, it has built a loyal fanbase over the past 30+ years thanks to warm service, good food and budget-friendly prices. The braised pork belly with vegetarian chicken in claypot is the must-try: the soy-based faux meat soaks up the drool-worthy juices of the melty pork.
Without a main dining room, this restaurant caters to diners who want privacy and tailored service. Next to picturesque Hongmei Park, most of the private rooms enjoy exclusive views of the iconic lake and pagoda day and night. Here, Changzhou classics unveil subtle influences from other regions. Try their version of sweet and sour ‘squirrel’ mandarin fish and save room for caul fat roll stuffed with red bean and date paste before being battered and deep-fried.
In stark contrast to the quaint historic street on which it stands, this restaurant has a colourfully lit dopamine interior covered in painterly patterns. But instead of viennoiseries and fancy sweets, it specialises in refined Jiangzhe fare with a modern touch. The signature deep-fried pork ribs in fermented shrimp paste with dried chilli boast juicy meat and exude heady aromas. For larger parties, pre-order the golden wontons in free-range chicken broth.
Tucked away in the old city, a circa 1933 mansion is home to this tasteful restaurant. While the exterior is clearly historic, the interior mixes old and new, east and west. With a unique vision, the kitchen rolls out a lineup that captures the best of Jiangzhe and Cantonese cooking. Swimming crab and sweet potato starch cake in crab roe paste burst with umami, while pork tripe and lung soup with marble goby and bamboo shoots are rich in layered flavours and textures.
An upmarket brand of a local F&B group, Xi Jiu packs tons of wow factors in its design-centric venue – from an authentic royal Qing Dynasty embroidered robe to light fixtures that impart a futuristic glow. The menu is mostly Cantonese with some Changzhou and Huai Yang twists. Double-boiled soups are their strong suit, including geoduck and laver soup made tableside in a siphon pot. Golden deep-fried hairtail fish is a new take on a classic Changzhou recipe.
This eatery in a converted historic villa by a canal features a simple retro interior that complements the lush greenery in the courtyard. The menu revolves around no-frills Huaiyang classics, with an emphasis on technique and tradition – chrysanthemum tofu soup with matsutake mushroom embodies finesse and remarkable knife skills. Painstaking recipes such as sweet and sour yellow croaker or deboned and stuffed "calabash" duck are also well executed.
The Hong Kong-based brand started in 1991 and this outpost was opened its doors in a majestic hotel in 2010. With over 20 years of experience, chefs from Hong Kong are well versed in iconic Cantonese fare from seafood dishes and Cantonese barbecue to dim sum and stir-fries. Try their famous roast goose with wafer-thin, crackling skin and tender, juicy meat. Some seafood and barbecue dishes need pre-ordering. The elegant room provides the perfect foil for a culinary feast.
This hotel restaurant combines Chinese architectural motifs with Jiangnan-themed art and landscaping for a relaxed, serene feel. The menu is based on Jiangsu traditions, with uniquely Changzhou DNA and a few Cantonese dishes. Their rich, buttery Zhaiqiao braised goose has a robust meaty flavour; the steamed buns filled with pork, crab roe and crabmeat explode with umami. For starch, try the dried radish fried rice with shepherd's purse.
官网A must for lamb lovers, this restaurant has been around for over two decades. From cold appetizers and soups to stir-fries and starch, every course will satisfy your craving for lamb. Generously covered in cumin, grilled lamb’s leg comes in the perfect portion size for the solo diner with firm, flavoursome flesh. Mung bean soup with mint, sticky rice, red beans and candied winter melon will end your meal with a flourish.
Chai Court, which opened its doors in 2012, focuses on authentic Cantonese classics with the occasional creative twist and seasonal dishes. The menu covers all bases, featuring slow-cooked soups, Cantonese barbecues and stir-fries. It's advisable to pre-order popular items such as the deep-fried pigeon with crispy skin and silky, juicy flesh. The main dining room is spacious and cosy; the private rooms are ideal for banquets and dinner parties.
The room inspired by classical Suzhou gardens serves refined Huai Yang and Jiangzhe cuisine. This cuisine has no secrets for chef Tian, whose father and grandfather were both Huai Yang chefs. Seasonal produce, freshwater fish and seafood are crafted into culinary gems depicted by light, umami flavours. His braised glass noodles with river shrimp, tomalley and roe are a nod to the classic shrimp trio noodles, with mild heat and acidity to cut through the richness.
Here, traditional Fujian recipes get an update with an emphasis on lighter seasoning and natural flavours. Both the owner and the chef hail from Fujian, and only the best produce in season, mostly shipped straight from their home province, makes it onto the table. There are a number of set menus to choose from and they may feature signatures such as ginger duck stew, or peanut sweet soup with taro paste and bird's nest.