Bijia Niu Chaoshan Fresh Beef Hot Pot (Liyang)
Hot pot · ⭐ 4.1
No. 266, Pingling Middle Road, Licheng 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. 266, Pingling Middle Road, Licheng Subdistrict. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Salmon, Tendon Meat, Chaozhou Tofu Skin Roll.
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: Hot pot
- Rating: 4.1
- Address: No. 266, Pingling Middle Road, Licheng Subdistrict
- Popular dishes: Salmon, Tendon Meat, Chaozhou Tofu Skin Roll, Australian Wagyu Beef, Baozi Rice
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Dishes
SalmonSalmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Chaozhou Tofu Skin RollA traditional Chaozhou dish made by rolling thin tofu skin with ingredients like mushrooms, dried shrimp, and minced meat, then steamed to create a delicate and savory snack.
Australian Wagyu BeefAustralian beef is a dish made primarily with high-quality Australian beef slices. The beef slices are briefly marinated and quickly stir-fried in a hot pan until they change color, then served with a specially prepared sauce and vegetables, resulting in a tender and juicy texture.
Baozi RiceBaozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Crispy Beef TripeA Sichuan-style cold dish made with beef tripe, quickly blanched and tossed with garlic, chili oil, and herbs for a crisp texture and spicy flavor.
AbaloneAbalone is a precious seafood. It is usually cleaned first, then stewed or steamed until fully cooked. Its flesh is tender and nutritious, often served as a main dish at high-end banquets.
Freshly Sliced Snowflake BeefA dish made from fresh beef tenderloin sliced thin and quickly cooked to preserve tenderness and natural flavor.