Xi Chuan · Yabang Sichuan Cuisine · Night Market (Near Wanda City Store)
Sichuan cuisine · ⭐ 4.5
Shop No. 6, Heping Meijing, Hongmei South Road, Chashan Subdistrict (near East Gate)
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. 6, Heping Meijing, Hongmei South Road, Chashan Subdistrict (near East Gate). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sliced Ginger and Frog Legs, Stir-Fried Beef with Yellow Onion, Qiaotou Kidney Stir-fry.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 4.5
- Address: Shop No. 6, Heping Meijing, Hongmei South Road, Chashan Subdistrict (near East Gate)
- Popular dishes: Sliced Ginger and Frog Legs, Stir-Fried Beef with Yellow Onion, Qiaotou Kidney Stir-fry, Fried Pork Crumbs with Chinese Cabbage, Xi Chuan Mao Xue Wang
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Dishes
Sliced Ginger and Frog LegsStir-fried frog with young ginger is a dish featuring frog and young ginger. Cut the frog into pieces and slice the ginger. Heat oil, sauté ginger first, then stir-fry the frog. Add seasonings and cook until done. Commonly includes chili, garlic, and doubanjiang for rich flavor.
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.
Qiaotou Kidney Stir-fryA Sichuan dish featuring stir-fried pork kidneys with vegetables, known for its savory and tender texture.
Fried Pork Crumbs with Chinese CabbageOil渣 Lotus Bok Choy is a dish made primarily from lotus bok choy (Chinese cabbage) and fried pork fat. Slice the cabbage, then stir-fry with crispy pork residue for a fragrant, crunchy dish.
Xi Chuan Mao Xue WangA classic Sichuan spicy hot pot dish made with duck blood, tripe, beef tendons, bean sprouts, and tofu skin, simmered in a rich, numbingly spicy broth.
Xichuan Jumping FishA signature Sichuan dish featuring fresh grass carp, stir-fried with vegetables and spicy sauce, known for its tender fish and bold flavors.
Xichuan Spicy ChickenXichuan Spicy Chicken is made with chicken, dried chili peppers, and Sichuan peppercorns, stir-fried after deep-frying. The dish has a bright red color, with a spicy, numbing, and fragrant flavor, featuring crispy outer skin and tender inner meat.
Stir-Fried Double CrispA classic Chinese dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and savory flavor.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Zigong Sichuan Pepper Fish SlicesA Sichuan dish featuring tender fish slices stir-fried with fragrant Sichuan pepper and spices, delivering a numbingly spicy flavor.
Honghe Ba Fresh Rabbit Hot PotA Sichuan-style dish featuring fresh rabbit and vegetables cooked in a spicy, aromatic broth, known for its rich flavor and tender meat.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.