Yu Xiang Sichuan Cuisine (Xinghu Road Branch)
Sichuan cuisine · ⭐ 3.8
No. 203, Qinye Road
Dragon Mate tips
If you are traveling in China to visit Changzhou, 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 No. 203, Qinye Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beijing-style Shredded Pork in Soy Sauce, Sichuan-style Pickled Pepper Pork Liver, Napa cabbage with pork cracklings.
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: 3.8
- Address: No. 203, Qinye Road
- Popular dishes: Beijing-style Shredded Pork in Soy Sauce, Sichuan-style Pickled Pepper Pork Liver, Napa cabbage with pork cracklings, Red Soup Tofu Skin, Braised Crucian Carp
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Dishes
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Sichuan-style Pickled Pepper Pork LiverSpicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
Napa cabbage with pork cracklingsCabbage with fried pork cracklings is a home-style dish using napa cabbage and pork cracklings. Sauté the cracklings, then stir-fry with cabbage segments until tender, absorbing the rich aroma. The cabbage becomes soft while the cracklings stay crispy.
Red Soup Tofu SkinA Sichuan dish made with tofu skin simmered in a spicy red broth, featuring bold flavors and tender texture.
Braised Crucian CarpBraised crucian carp is a Chinese dish featuring crucian carp as the main ingredient. After cleaning, the fish is pan-fried until golden brown on both sides, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until the sauce thickens and the fish absorbs the flavors.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Grilled Squid TentaclesSizzling squid tentacles is a dish made by stir-frying squid tentacles on a hot iron plate. The squid tentacles, after marinating, are quickly stir-fried with vegetables such as onions and peppers until fully cooked and well-seasoned.
Crunchy Rice Noodles with Small FishA stir-fried dish featuring crispy rice crackers and tender small fish, seasoned with chili and garlic for a spicy, savory flavor.
Crispy Corn KuiCrispy Corn Kui features fresh corn kernels coated in a light batter and deep-fried until golden and crunchy, offering a satisfying texture contrast.
Spicy Duck Blood and TofuA spicy Sichuan dish made with duck blood and tofu, stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.