Yu Jie Old Hot Pot (Jiu Zhou Branch)
Hot pot · ⭐ 4.5
Shop No. L1-104, First Floor, East Entrance, Jiuzhou Xinshijie Plaza, Lanling North Road
Dragon Mate tips
If you are traveling in China to visit Changzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop No. L1-104, First Floor, East Entrance, Jiuzhou Xinshijie Plaza, Lanling North Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Sliced Pork Kidney with Big Knife, Buffalo Tripe from the Slaughterhouse, Special Old Ice Jelly.
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: Changzhou
- Category: Hot pot
- Rating: 4.5
- Address: Shop No. L1-104, First Floor, East Entrance, Jiuzhou Xinshijie Plaza, Lanling North Road
- Popular dishes: Sliced Pork Kidney with Big Knife, Buffalo Tripe from the Slaughterhouse, Special Old Ice Jelly, Crispy Fried Pork, Pei-style Luncheon Meat
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Dishes
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Buffalo Tripe from the SlaughterhouseButcher's water buffalo tripe, made with fresh water buffalo tripe as the main ingredient, carefully processed and cooked with a specially prepared seasoning. The tripe is tender and smooth in texture, with a delicious aroma from the seasoning that creates a rich and layered flavor, leaving a lasting impression.
Special Old Ice JellyA refreshing traditional Sichuan dessert made from natural ice jelly seeds, served with brown sugar syrup, peanuts, raisins, and hawthorn slices for a cool, sweet taste.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Pei-style Luncheon MeatA seasoned pork product made by marinating, mixing, stuffing, and steaming, known for its smooth texture and rich flavor.
Pei's Tripe SlicesA spicy Sichuan-style dish made with beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a numbing and fiery flavor.
Premium Beef TenderloinPremium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
Premium Fresh Duck BloodPremium fresh duck blood is a dish primarily made with fresh duck blood. Typically, the duck blood is cut into pieces and blanched in boiling water until it solidifies, then stir-fried or simmered with辅料 such as scallions, ginger, garlic, and leafy vegetables to preserve its tender texture and fresh flavor.
Gongcai Pork MeatballsA Chinese dish made of minced pork mixed with Gongcai (a type of dried vegetable) and shaped into balls, then steamed or boiled for a tender and fragrant texture.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.