Lao Yi Wei Pan-Fried Buns (San Ma Lu Branch)
小吃快餐 · ⭐ 4.1
1st Floor, Building 34, Zhonghuan District XI, northeast corner of the intersection of Dongsan Road and Fumin Street
Dragon Mate tips
If you are traveling in China to visit Changchun, this restaurant is worth a stop for great food. This restaurant is located at 1st Floor, Building 34, Zhonghuan District XI, northeast corner of the intersection of Dongsan Road and Fumin Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Professional Big Glass Noodles, Dry-Fried Silkworm Pupae, Fruitwood Pork Trotter.
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: 小吃快餐
- Rating: 4.1
- Address: 1st Floor, Building 34, Zhonghuan District XI, northeast corner of the intersection of Dongsan Road and Fumin Street
- Popular dishes: Professional Big Glass Noodles, Dry-Fried Silkworm Pupae, Fruitwood Pork Trotter, Beef and Onion Pan-Fried Buns, Braised Pork Blood Sausage
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Dishes
Professional Big Glass NoodlesA cold dish made with wide rice noodles and fresh vegetables, dressed in a tangy sauce. Refreshing and flavorful.
Dry-Fried Silkworm PupaeA Sichuan dish featuring silkworm pupae stir-fried until crispy, seasoned with chili and aromatics for a savory, spicy flavor.
Fruitwood Pork TrotterA dish featuring pork trotters slowly roasted over fruitwood charcoal, resulting in tender, flavorful meat with a subtle smoky aroma.
Beef and Onion Pan-Fried BunsBeef and onion pan-fried buns are made by wrapping a savory filling of minced beef and chopped onions in dough, then pan-frying until golden brown and steaming to perfection for a crispy bottom and tender interior.
Braised Pork Blood SausageBlood sausage with pork and pigskin is a dish where cooked pork is sliced and blood is filled into small intestines, then steamed or boiled. The white meat is rich but not greasy, while the blood sausage is smooth and tender, often served with garlic paste and soy sauce.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Braised Fish Cake with NoodlesFish cake made from fish bladder and flour dough, fried or steamed, then braised with soy sauce, sugar, and spices. Crispy outside, tender inside, savory-sweet with rich sauce aroma.
Old-Style Smoked ChickenA traditional smoked chicken made with premium chicken, marinated and slowly smoked to achieve a rich flavor and tender texture.
Boneless Pig TrotterA dish made from pork trotters that are slow-cooked until the bones are removed, resulting in a tender and flavorful texture.
Braised Sea Mixed Fish in SauceStewed mixed sea fish is a dish made by simmering various fresh seafood like hairtail, yellow croaker, shrimp, and crab with fermented bean paste, ginger, garlic, and other seasonings to infuse rich flavor.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.