Yuqi Huangpai Sichuan Cuisine
Sichuan cuisine · ⭐
No. 483 Chongzhi Road, Beian Primary School
Dragon Mate tips
If you are traveling in China to visit Changchun, 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 No. 483 Chongzhi Road, Beian Primary School. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Preserved Pork, Sichuan Pepper Potato Shreds, Tripe and Blood Duck Hot Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Changchun
- Category: Sichuan cuisine
- Rating:
- Address: No. 483 Chongzhi Road, Beian Primary School
- Popular dishes: Stir-Fried Preserved Pork, Sichuan Pepper Potato Shreds, Tripe and Blood Duck Hot Pot, Oil渣 Cabbage, Spicy Pickled Turnip
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Dishes
Stir-Fried Preserved PorkA classic Chinese home-style dish made by stir-frying preserved pork with vegetables like green peppers and garlic, resulting in a savory and aromatic meal.
Sichuan Pepper Potato ShredsA classic Sichuan dish featuring shredded potatoes stir-fried with Sichuan peppercorns and chili for a spicy, numbing flavor.
Tripe and Blood Duck Hot PotA spicy Sichuan-style hot pot dish made with beef tripe, duck blood, and vegetables, seasoned with chili and Sichuan peppercorns.
Oil渣 CabbageA traditional Chinese home-style dish made by stir-frying pork cracklings with pickled cabbage, resulting in a savory and aromatic flavor.
Spicy Pickled TurnipSpicy turnip dish is a stir-fry featuring turnip as the main ingredient, cooked with chili, garlic, and ginger. Sliced or shredded turnip is quickly stir-fried to retain its crisp texture, then seasoned and served promptly.
Boiled lettuceSteamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
Stuffed Pork Ribs with Glutinous RiceStuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
Saozi Spicy and Sour NoodlesA Sichuan-style dish made with sweet potato noodles, seasoned with a spicy and sour sauce, topped with peanuts, scallions, and cilantro for a tangy and fiery flavor.
Garlic Stir-Fried Rapeseed GreensWash and cut the oilseed rape, mince garlic. Heat oil in a pan, stir-fry garlic until fragrant, add oilseed rape and stir-fry quickly until just cooked. Season with salt and chicken essence.
Garlic Stir-Fried PorkA classic Sichuan dish made by stir-frying pork belly with garlic, green peppers, and doubanjiang until tender and fragrant.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Huang-style Braised Pork BunSteamed bun made with fermented dough filled with braised pork, using fatty pork slow-cooked in soy sauce, cooking wine, and spices. Rich savory flavor, tender and juicy filling with a soft, elastic outer layer.