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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Suzhou

Wan Tai Xing

万泰兴

A revival of a 1931 noodle stall, now a whitewashed two-storey building on Shiquan Street with ornate traditional interiors. Suzhou noodles come three ways here — soy-based red broth, clear broth, or dry with sauce — with a long list of toppings to combine. The reason to come is the shrimp trio.

¥ on the MICHELIN price scale (lowest band) for standard bowls; the three-shrimp noodles are priced well above the rest of the menu, exact figure unconfirmedMichelin Bib Gourmand 2026Gusu district, 670 Shiquan Street, in the old city near the Humble Administrator's Garden side of town.
Plan your meal Open map

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 original stall dates to 1931

The house favourites

What to order

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

  • Shrimp trio — shrimp meat, roe and tomalley together (三虾面)
  • Red-broth noodles with braised pork (红汤焖肉面)
  • Clear-broth noodles (白汤面)

What it actually tastes like

The three-shrimp bowl is the peak of Suzhou's spring and early-summer river-shrimp season and is hand-picked, so it is expensive relative to everything else in the shop and sells out. Shrimp roe and tomalley are intensely rich and faintly briny-bitter. Broths here, as everywhere in Suzhou, are sweeter than you expect.

Allergens in this kitchen

shellfishgluten/wheatsoysesamefishegg

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.

Get to know the menu

Local specialities to try here

Three-shrimp noodles 三虾面Intensely sweet-savoury shrimp flavour, with a sandy pop from the roe