De Yi Lou Hotel
江浙菜 · ⭐
南观路17号
Dragon Mate tips
If you are traveling in China to visit Changzhou, 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 南观路17号. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kung Pao Shrimp Balls, Stir-Fried Beef with Yellow Onion, Wood Ear Mushroom and Lettuce Shreds.
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: 江浙菜
- Rating:
- Address: 南观路17号
- Popular dishes: Kung Pao Shrimp Balls, Stir-Fried Beef with Yellow Onion, Wood Ear Mushroom and Lettuce Shreds, Steamed Snakehead Fish, Stir-fried Young Rooster (Xiang Style)
China trip · China travel
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Dishes
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined, with shells removed but tails left intact, then marinated with cooking wine and salt before being stir-fried until they change color. It is then combined with dried chilies, Sichuan peppercorns, scallions, ginger, and garlic, along with a specially prepared Kung Pao sauce, which is quickly stir-fried to coat the shrimp evenly, allowing them to absorb the rich flavor and develop an appealing color and aroma.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Wood Ear Mushroom and Lettuce ShredsWood ear mushroom and lettuce shreds are made by slicing black fungus and lettuce, blanching them, then mixing cold. The dish has a crisp texture and mild sweetness. Main ingredients: black fungus and lettuce; preparation method: blanching followed by mixing.
Steamed Snakehead FishA classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
Stir-fried Young Rooster (Xiang Style)Made with tender young rooster, stir-fried quickly with chili, garlic, and ginger. The meat is tender and the flavor is richly spicy, typical of Hunan cuisine.
Stir-Fried Qingyuan ChickenA Cantonese dish featuring tender Qingyuan chicken stir-fried quickly with vegetables, known for its fresh taste and aromatic flavor.
Rose Oil Vinegar Steamed Blue CrabBlue crab marinated in rose oil vinegar and steamed to retain tenderness, with a fresh, subtly sweet and sour flavor.
Peanut Sprout Stir-fried with Preserved MeatPeanut sprouts stir-fried with preserved meat, offering a crisp texture and savory aroma.
Sour Soup Handmade IntestineFresh pork intestines are hand-cleaned, blanched, then simmered in sour soup broth. The sour base is made from fermented rice paste, offering a rich acidity that complements the chewy texture of the intestine.
Leek Fragrant Snail SoupMade with fresh snails, leeks, ginger, and clear broth simmered slowly. The soup is clear in color, fragrant, and has a smooth, savory taste. Main ingredients are snails and leeks, prepared by stewing.