Old Shao's Boiled Fish
Sichuan cuisine · ⭐ 3.8
No. 105, Xi Chaoyang 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 No. 105, Xi Chaoyang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Smoked Bamboo Shoots Strips, Sichuan-Hunan Stir-Fried Pork, Shredded Whole Pork Elbow.
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: Changchun
- Category: Sichuan cuisine
- Rating: 3.8
- Address: No. 105, Xi Chaoyang Road
- Popular dishes: Stir-fried Smoked Bamboo Shoots Strips, Sichuan-Hunan Stir-Fried Pork, Shredded Whole Pork Elbow, Sichuan Salted Fish, Maoxuewang
China trip · China travel
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Dishes
Stir-fried Smoked Bamboo Shoots StripsA stir-fry dish made with smoked bamboo shoots, sliced and quickly cooked with vegetables like green peppers and garlic for a crisp, savory flavor.
Sichuan-Hunan Stir-Fried PorkChuan-Xiang stir-fried pork with green peppers is a dish made primarily with pork belly and green peppers. Pork belly slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked until ready.
Shredded Whole Pork ElbowA whole pork elbow is braised and then shredded into pieces. The meat is tender and flavorful with a rich savory taste and subtle five-spice aroma.
Sichuan Salted FishA fusion dish combining tender fish fillets with Sichuan spices, stir-fried with salt, pepper, and chili for a spicy, aromatic flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.