Balu She Old Hot Pot (Dehui Branch)
Hot pot · ⭐ 4.2
No. 18, Floors 1–2, Building 324, District 10, Jianshe Office (at the intersection of San Zhongyang Street and Badao Street)
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 No. 18, Floors 1–2, Building 324, District 10, Jianshe Office (at the intersection of San Zhongyang Street and Badao Street). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Top Brain, Fresh Hand-Cut Lamb, Water Buffalo Tripe.
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: 4.2
- Address: No. 18, Floors 1–2, Building 324, District 10, Jianshe Office (at the intersection of San Zhongyang Street and Badao Street)
- Popular dishes: Top Brain, Fresh Hand-Cut Lamb, Water Buffalo Tripe, Crispy Fried Pork, Premium Beef Rib
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Dishes
Top BrainOnglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
Fresh Hand-Cut LambHand-cut fresh mutton, made from freshly selected lamb and meticulously sliced by hand. The mutton slices are as thin as cicada wings, cooking instantly in the pot while preserving the meat's tenderness and nutritional value. With a simple hot pot method, you can savor the authentic flavor of the mutton.
Water Buffalo TripeWater buffalo tripe is a dish made from water buffalo stomach, cleaned, blanched, sliced, and cooked in hot pot or stir-fry. Seasoned with chili, Sichuan pepper, garlic, and ginger to preserve its crisp tenderness.
Crispy Fried PorkCrispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
Premium Beef RibPremium beef slices are quickly blanched or涮ed after marinating, preserving tenderness. Common vegetables include lettuce, cabbage, and enoki mushrooms; some versions add garlic and onions for flavor.
Braised Pork Intestines in Secret SauceA flavorful dish made by slow-cooking cleaned pork intestines in a secret blend of spices and sauces, resulting in tender, aromatic meat.
Braised Chicken FeetChicken feet are slowly braised in a blend of spices and seasonings, resulting in tender, flavorful bites.
Secret-Brined Chicken GizzardsA Chinese dish made by slow-cooking chicken gizzards in a blend of spices and seasonings for rich, savory flavor.
Empress BeefEmpress beef is a dish made with beef tenderloin and vegetables like green and red peppers. The beef is sliced, marinated, then stir-fried with the vegetables to keep it tender and the veggies crisp.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.