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A taste of Suzhou

Tong De Xing (Jiayu Fang)

同得兴

The most famous noodle house in Suzhou, in a red-columned, lantern-hung building off Renmin Road. Its reputation rests on one strictly seasonal bowl: fengzhen noodles, served only from roughly May to October, in a pale white broth loaded with umami and finished with homemade wine lees. Out of season it switches to braised pork in a soy broth. Turn up in the wrong month and you have eaten a different restaurant.

¥ on the MICHELIN price scale (lowest band); exact figure unconfirmedMichelin Bib Gourmand 2026Gusu district, 6 Jiayu Fang, off Renmin Road, in the old city.
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Why come here

A place worth making time for

MICHELIN Bib Gourmand (good quality, good value cooking) in the MICHELIN Guide Shanghai | Jiangsu | Zhejiang 2026

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Fengzhen-style pork noodles, May-October only (枫镇大肉面)
  • Braised pork noodles in soy broth, the winter bowl (红汤焖肉面)
  • Osmanthus and fox nut sweet soup (桂花芡实汤)

What it actually tastes like

The white fengzhen broth tastes faintly boozy and sweet from the wine lees, and it is served at room temperature rather than piping hot — deliberate, not a mistake. The sweet fox-nut soup is a dessert served alongside savoury food, which trips people up.

Allergens in this kitchen

gluten/wheatsoysesamefishshellfishegg

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.