Zhang Ji Niu Yang Guan (Xinli Central Mansion Store)
Hot pot · ⭐ 3.6
Intersection of Xingfu Street and Huifu Road
Dragon Mate tips
If you are traveling in China to visit Changchun, 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 Intersection of Xingfu Street and Huifu Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Spice Lamb Head, Inner Mongolia Steak, Veal Head.
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: Hot pot
- Rating: 3.6
- Address: Intersection of Xingfu Street and Huifu Road
- Popular dishes: Five-Spice Lamb Head, Inner Mongolia Steak, Veal Head, Heart Tube, Tendon-Stuffed Meat
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Dishes
Five-Spice Lamb HeadFive-spice lamb head is a dish featuring lamb head as the main ingredient, cleaned and blanched, then simmered slowly with five-spice ingredients like star anise, cinnamon, Sichuan pepper, cloves, fennel, plus soy sauce and cooking wine until tender and flavorful.
Inner Mongolia SteakInner Mongolia steak is made from high-quality beef sourced from Inner Mongolia, marinated and then pan-fried. The meat is tender and juicy with a natural grassland flavor. Main ingredients include beef and basic seasonings, prepared by pan-frying.
Veal HeadVeal head is a dish made with the head of a young calf, usually stewed or braised, with a soft texture and rich flavor.
Heart TubeHeart tubes are a dish primarily made from the blood vessels of pigs or cows. After cleaning and processing, the heart tubes are marinated with spices and then grilled or stir-fried until fully cooked, resulting in a tender yet slightly chewy texture.
Tendon-Stuffed MeatInternet-famous stomach-stuffed meat is a dish primarily made with pig's stomach. After cleaning and preparing the pig's stomach, it is filled with seasoned pork filling, secured with bamboo skewers, and then simmered in a pot until tender. Served sliced and arranged on a plate, it offers a rich and diverse texture.
Sheep Knuckle Tendon羊拐筋 is made from the tendons of lamb legs, cooked by blanching, stewing, or braising. Main ingredient is羊拐筋, with辅料 like葱,姜, and八角. It has a chewy texture and rich gelatinous feel.
Stuffed Intestine RollLung bao rou is a dish made by wrapping pork filling in pig intestines. The pork is minced, seasoned, and stuffed into cleaned intestines, then steamed or boiled until the filling is fully cooked and blends with the casing. The outer skin is soft and chewy, while the filling is flavorful and aromatic.
Labas GarlicLabazhi garlic is a traditional pickled dish, primarily made with garlic and vinegar. The preparation involves placing peeled garlic cloves into a sealed jar, pouring vinegar over them, sealing the jar, and storing it in a cool place until the garlic turns green and is ready to eat.
Beef tendonTendon from pigs or cows, soaked and blanched, often stewed or braised with wood ear mushrooms and carrots; chewy and gelatinous texture.