Juyixiang Family Banquet House
江浙菜 · ⭐ 3.8
West Courtyard, Qingtan Jinyang Huayuan (100 meters south of Ziyuan Classic Grand Hotel)
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 West Courtyard, Qingtan Jinyang Huayuan (100 meters south of Ziyuan Classic Grand Hotel). It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold Vermicelli Salad, Spicy Stir-Fried Cabbage, Maoxuewang.
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: 3.8
- Address: West Courtyard, Qingtan Jinyang Huayuan (100 meters south of Ziyuan Classic Grand Hotel)
- Popular dishes: Cold Vermicelli Salad, Spicy Stir-Fried Cabbage, Maoxuewang, Sichuan Boiled Fish Slices, Braised Sauce Lychee Taro
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Dishes
Cold Vermicelli SaladCold mixed rice vermicelli is a chilled dish made primarily from rice noodles, which are steamed and cooled into sheets. Cut the noodles into strips, add shredded cucumber and carrot, then mix with soy sauce, vinegar, garlic, chili oil, and sesame oil.
Spicy Stir-Fried CabbageDry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Braised Sauce Lychee TaroA Chinese dish featuring Liupu taro braised in a savory sauce, resulting in a rich and tender texture.
Clay Pot Whole ChickenA traditional Chinese dish featuring a whole chicken simmered in a clay pot with ginger, scallions, and cooking wine, resulting in tender meat and rich broth.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
Celery and Tofu Skin Stir-FryA refreshing cold dish made with celery and tofu strips, lightly seasoned and tossed for a crisp, savory flavor.
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.
Squid Strips with Tea Tree MushroomsSquid strips stir-fried with tea tree mushrooms, a savory and satisfying dish combining tender squid and earthy mushrooms.