Zhuo Mei Jia Restaurant (Tianning Wanda City Store)
江浙菜 · ⭐ 4.5
No. 8, Building 86, Phase II, Huarun International Kaixuanmen, Zhongwu Avenue, Lanling Subdistrict
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 No. 8, Building 86, Phase II, Huarun International Kaixuanmen, Zhongwu Avenue, Lanling Subdistrict. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Cumin Lamb Ribs, Spicy Salt Pork Trotter.
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: 4.5
- Address: No. 8, Building 86, Phase II, Huarun International Kaixuanmen, Zhongwu Avenue, Lanling Subdistrict
- Popular dishes: Spicy Chicken with Chili Sauce, Cumin Lamb Ribs, Spicy Salt Pork Trotter, Squirrel-shaped Mandarin Fish, Mao-style Stewed Old Goose
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Cumin Lamb RibsCumin lamb chops are made from lamb ribs, marinated and then pan-fried or grilled. Common marinade ingredients include cumin powder, salt, cooking wine, and garlic. The unique aroma of cumin enhances the flavor, resulting in a crispy exterior and tender interior with rich cumin fragrance.
Spicy Salt Pork TrotterA signature dish featuring tender pork trotters seasoned with a blend of salt, pepper, and spices, then deep-fried to crispy perfection.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Mao-style Stewed Old GooseA traditional Chinese dish made by slow-cooking old goose with soy sauce, sugar, and wine until tender and flavorful.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Shanghai-style Braised FishA classic Shanghai dish made with fried fish glazed in a sweet and sour sauce, known for its glossy finish and tender texture.
Old Vinegar Cucumber with Jellyfish HeadA cold dish made with jellyfish head and cucumber, dressed in aged vinegar, garlic, and sesame oil—crisp, tangy, and refreshing.
Steamed Scallops with Garlic and VermicelliSteamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
West Lake Beef SoupWest Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.