City Wall Meat Skewers
Barbecue · ⭐ 4.0
Opposite Wang Lao Da Professional Foot Care, Minkang 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 Opposite Wang Lao Da Professional Foot Care, Minkang Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Veal, Pollock Slices, Hot Noodles.
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: Barbecue
- Rating: 4.0
- Address: Opposite Wang Lao Da Professional Foot Care, Minkang Road
- Popular dishes: Veal, Pollock Slices, Hot Noodles, Tendon Skin, Silkworm Pupa
China trip · China travel
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Dishes
VealVeal typically refers to tender cuts from cattle, such as the tenderloin or strip loin. After being sliced or cubed, it is marinated with seasoning and then cooked using methods like stir-frying, boiling, stewing, or roasting. Common accompanying vegetables include onions and green peppers, while seasonings often include soy sauce, cooking wine, ginger, and garlic.
Pollock SlicesPollock slices are a Korean dish made from cod fish, marinated and served cold or lightly cooked with spicy or savory seasonings.
Hot NoodlesHot noodles are a Chinese dish made with boiled noodles served in hot broth, often with meat and vegetables for a savory flavor.
Tendon SkinGin Pizi is a dish primarily made from pork skin. After blanching the pork skin to remove any odor and cutting it into strips, it is marinated with seasonings and then simmered or stewed until tender and soft. Some recipes add minced garlic, chili peppers, soy sauce, and other seasonings to enhance the flavor.
Silkworm PupaA delicacy made from silkworm pupae, typically fried or stir-fried for a crispy texture and rich flavor.
Soy Sauce Beef TendonSoy sauce beef tendon is a traditional dish primarily made with beef tendons. The preparation involves first stewing the beef tendons until they become tender and then slowly simmering them with soy sauce and spices, allowing the tendons to fully absorb the rich sauce and develop a deep color and intense soy aroma.