Xiao Huajuan • Yiyun Jiangnan
江浙菜 · ⭐ 4.5
200 meters north of the intersection of Jinchuan Street and Beihai Road, west side of the 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 200 meters north of the intersection of Jinchuan Street and Beihai Road, west side of the 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: Small吊 Spring Water Beef, Yangzhou Crab Roe Lion's Head, Organic Golden Rice Sea Cucumber.
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: 4.5
- Address: 200 meters north of the intersection of Jinchuan Street and Beihai Road, west side of the road
- Popular dishes: Small吊 Spring Water Beef, Yangzhou Crab Roe Lion's Head, Organic Golden Rice Sea Cucumber, Sichuan Boiled Beef, Stewed Bamboo Shoots in Oil
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Dishes
Small吊 Spring Water BeefA dish made with fresh beef slowly simmered in small spring water, resulting in tender meat and a rich, subtly fragrant broth.
Yangzhou Crab Roe Lion's HeadA classic Suzhou dish featuring large meatballs made from pork and crab roe, gently simmered to perfection for a rich, tender flavor.
Organic Golden Rice Sea CucumberA premium dish featuring organic golden rice and sea cucumber, gently simmered to enhance natural flavors and nutritional value.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Stewed Bamboo Shoots in OilOil-braised bamboo shoots is a Chinese dish featuring fresh bamboo shoots as the main ingredient. The shoots are peeled, cut into segments, blanched to remove bitterness, then stir-fried in oil.适量 soy sauce, sugar, and water are added, and the dish is simmered over low heat until the bamboo shoots absorb the flavorful sauce, resulting in a soft, tender, and delicious texture.
Shaoxing Preserved Vegetable Braised PorkA traditional dish made with pork belly and Shaoxing preserved vegetables, slowly braised to create a rich, savory flavor.
Pork Sauce Glazed Lishui TaroLishui taro is simmered with pork, resulting in a rich, savory dish where the taro absorbs the meaty flavor and becomes tender and sweet.
Stinky SalmonFermented salmon is a dish made primarily from fresh salmon, cured and fermented. After cleaning, the fish is marinated in salt, alcohol, and spices, then left to ferment in a cool place for several days to develop its distinctive aroma. It can be eaten raw or steamed after fermentation.
Aged Shaoxing Wine Steamed ChickenA classic Chinese dish made by marinating chicken in aged Shaoxing wine, wrapping it in lotus leaves, and slow-cooking until tender. The chicken absorbs the rich wine aroma and becomes exceptionally flavorful.
Fish Buddha Leaps Over the WallA luxurious soup combining seafood and mountain delicacies, featuring shark fin, abalone, sea cucumber, and scallop, slowly stewed to create a clear, rich broth.
Black Truffle Eight-Head Abalone Stewed PotatoFresh abalone and black truffle are gently stewed with potatoes to create a rich, savory dish with deep umami flavor.