Smoke Rain Jiangnan (Ju Cheng International Branch)
江浙菜 · ⭐ 4.3
No. 4011, 4th Floor, Building B, Jucheng Huayi Plaza, Huahui Road
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 No. 4011, 4th Floor, Building B, Jucheng Huayi Plaza, Huahui Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Shanghai-style Braised Pork Belly, Shanghai Crab Roe Steamed Bun, Braised Tofu Vermicelli.
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: 江浙菜
- Rating: 4.3
- Address: No. 4011, 4th Floor, Building B, Jucheng Huayi Plaza, Huahui Road
- Popular dishes: Shanghai-style Braised Pork Belly, Shanghai Crab Roe Steamed Bun, Braised Tofu Vermicelli, Stinky Perch from Xinhui, Hangzhou Steamed Chicken Without Water
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Dishes
Shanghai-style Braised Pork BellyShanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, and ginger slices to achieve tender meat and a glossy red color.
Shanghai Crab Roe Steamed BunSteamed buns filled with crab roe and pork, known for their delicate skin and rich flavor.
Braised Tofu VermicelliDa Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
Stinky Perch from XinhuiFresh perch is fermented and then stir-fried with a special sauce, resulting in a unique aroma and savory taste.
Hangzhou Steamed Chicken Without WaterHangzhou Steamed Chicken without Water is a dish made with chicken as the main ingredient, steamed using fresh chicken thighs or whole chicken, seasoned with ginger slices and green onions. No water is added during cooking—only the chicken's natural juices are used to preserve its original flavor.
Tea-Scented Spare RibsTea-Scented Spare Ribs features pork ribs slow-cooked with green tea, resulting in tender, fragrant meat with a balanced savory-sweet flavor.
Stewed Spring Bamboo Shoots in OilOil-braised spring bamboo shoots is a dish made from fresh bamboo shoots. After cutting and blanching to remove bitterness, the shoots are stir-fried in oil and slowly simmered with seasonings until flavorful. The finished dish has a golden color and tender texture.
Cured Pork with Stir-Fried Bamboo ShootsA classic Sichuan dish featuring cured pork and fresh bamboo shoots stir-fried until tender and aromatic.
Scallion Oil NoodlesScallion oil noodles is a simple and delicious noodle dish made with noodles as the main ingredient, supplemented by scallions, oil, and other seasonings. After boiling, the noodles are mixed with hot scallion oil and seasonings, creating an enticing aroma and appealing color.
Sour Spicy Taro NoodlesSour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.