Dinosaur Park is filled with gaudy kitsch, but that’s part of the charm, one would argue. As one of Changzhou’s only tourist destinations, there are also plenty things to do and plenty of places to eat at. Dinoman Club is one of those places, and it’s three floors with plenty of distractions to keep one’s self occupied.
There are pool tables, a bowling alley, a haunted house, and more.
It also functions as a KTV with private rooms. These can include mahjong tables, computers, and karaoke set ups.
The restaurant is decent. The two times I ate here were for Spring Festival dinners. One was private, and the other was organized by the municipal government.
The first time I ate here, it was ala carte with a tablet-based ordering system. The second time — the government dinner — was a buffet, which leads me to think buffets are more for large, catered affairs. All in all, the food was decent, as I said earlier. But then again, this is Dinosaur Park. So, there’s got be some weirdness somewhere, and there was.
A friend of mine said this would look awesome air brushed on the side of a van in the greater Alberta regions of Canada.
Some regional cuisines are more closely related than others. For example, nobody in their right mind would ever say Chengdu and Changzhou’s cuisines are remotely similar. One is super spicy, and the other is sweet. However, you can find some commonalities between Jiangsu and Zhejiang. There is an emphasis on lighter, fresher flavors. Both tend to be on sweeter side, but out of the Zhejiang dishes I have tried, the sweetness tends to be more subtle.
A year or more ago, a Chinese friend introduced Zhejiang cuisine to me by taking me to 弥空的小确幸Mí kōng de xiǎo què xìng. Based on Google Tanslate, a possible English name might be Mikong’s Small Fortune. Then again, it’s always risky to trust non-human machine translators. Also, the restaurant didn’t seem to advertise an English name, so I’ll just call it Mikong going forward. A different good friend and I recently wanted to grab lunch and do some catching up, and I realized that I hadn’t been back to this particular place. I had good memories of the food the first time around, and so we settled on here as a place to dine. So, how was it?
The inside has a very cozy atmosphere, and interestingly enough, there was soft, jazzy English-language music on in the background. The location is also highly convenient for downtown; it’s across the street from the rear end of Wuyue / Injoy Plaza. Basically, it’s part of the non-historic side of Comb Lane. On the downside, you have to walk through another restaurant and climb a set of stairs to get to Mikong, but that almost gives it a secluded, tucked away vibe while essentially being in a highly trafficked part of downtown Changzhou. Enough about that, how about the food?
The shrimp smothered in garlic was particularly good. This was a repeat ordering from my original visit more than a year ago. There is reason why I like this dish. I have always had a problematic relationship with shrimp in China — I don’t like the fact they are often cooked and served with their heads and eye stalks attached. In fact, I still haven’t figured out how to eat shrimp in China. There seems to be an art and skill level involved that is completely lost on me. At Mikong, the prawns are beheaded, and that really simplifies matters.
Next up was a goose dish. It tasted good, but to be honest, the goose itself seemed to have too many bones. This led me to putting my chopsticks down and using my hands to inelegantly gnaw. The brown sauce it came in reminded me a little of slightly sweet “sort-of” curry. I often used it a dipping sauce for the remaining side dish.
Lightly fried potato balls. This is just sheer simplicity. It is really hard to go wrong with potatoes that haven’t been overly fussed with. These three dishes led to a final bill around 160ish RMB. The friend and I left satisfied and thinking Mikong would be worth a return visit.
“One day, I am going to try eel, but today is just not that day.”
This is something I used to say while looking at a sushi menu. Essentially, I would be tempted to be adventuresome and try new things, but I would always chicken out in the end. This was seemingly a lifetime ago, back when I lived in North Carolina and New Jersey. Sushi places seemed few and far between, and I quite often had zero disposable cash. So, the fear was partly economic — why pay a lot of money for something I may not exactly like?
Times change, and now I am in Changzhou. Sushi isn’t really a hard to find, exotic item here. That’s especially true now that I live near Hanjiang Road / Japanese Street in Xinbei. While there are plenty of sushi options to pick from, one place has a great deal to consider.
Pomel has an all you can eat deal for 198 RMB. This is not a buffet, either. You basically have full run at the menu, and you can order multiple times. Both beer and sake are included. Upon a recent visit with a friend, we basically got to have our fill of sashimi…
If you think about how much sashimi grade salmon and tuna can cost, the 198 RMB price tag quickly pays for itself, and that’s not even factoring in beer and sake refills.
And, of course, it’s hard to go to a Japanese place and not order sushi. Then, there is another good aspect of an all you can eat deal.
You can try things out without the fear of wasting money. I have long gotten over trepidation surrounding eel. The friend I was dining with had already introduced me its yumminess on a separate occasion. However, this time, I had the opportunity to try my first couple of cups of warm sake. I also got a chance to sample sea urchin as part of a second sashimi platter. I appreciated the sake, yet raw sea urchin just really isn’t my thing. It’s got the appearance and consistency of — not to be gross — snot. However, I now can say been there, done that and move on. Again, that’s the value of this deal at Pomel — or any other Japanese all you can eat places — you can try things you normally wouldn’t if you were doing ala carte.
When I lived in Wujin, I used to ask my college students for recommendations about what was truly “local” Changzhou food. Most of them didn’t know what to say because 1) their English levels were so low and 2) most of them didn’t come from Changzhou. So, I used to get some silly answers like “Go to the top floor of Injoy.” One day, a friend brought me to Yinsi Noodles. Eventually, I was handed a bowl of noodles, and that became my first exposure to Changzhou’s food.
That was more than a couple of years ago, now. Recently, I returned to Yinsi and tried the same dish. Only, I went to a different location. This cafeteria style restaurant is a prolific chain with locations all over the city. It serves a variety of non-local dishes that can be easily found elsewhere.
So, if that is the case, what is so special about this place? A very cheap 5 RMB bowl of noodles.
The dish’s name is actually shared with the eatery. Yinsi Noodles in Chinese is 常州银丝面chángzhōu yín sī miàn. The actual above noodle soup is 银丝面红汤yín sī miànhóng tāng. The literal translation would be “silver thread noodles red soup.” The characters 银丝 refers to the actual noodles themselves. According to Baidu’s version of Wikipedia, the name comes from how the ingredients in the dough results in very white noodles. The “red soup” comes from the broth base, which is made with soy sauce. The result is a slightly salty taste that never becomes too much.
You can also add a few things to the soup to customize the flavor a little more. If you look closely at the above, you’ll notice I chopped up a meatball and mixed it in. So, what else can I say?
This dish has been part of Changzhou culture for nearly 100 years. However, one should clarify one thing: only the recipe is that old. The current chain of Yinsi cafeterias doesn’t date back that far. The original shop, from all those decades ago, is also gone and lost to history. It used to be in what would become the Nandajie area of downtown.
“Why do Americans eat potatoes with nearly everything? It’s not right!” A Chinese teaching colleague blinked at me a few times. “I mean, when I lived in the US, I grew to hate potatoes at first and never wanted to look at them again. Eventually, I realized I had no choice and just learned to like them.”
I smiled. “First, I don’t know why. Second, a question. Why do lots of Chinese people always eat rice with their meals?”
This colleague then laughed. “OK. Fair point.”
This conversation happened many years ago. I lived in Wujin at the time. There is, however, a reason why I still remember this exchange. When a person is actively trying to assimilate into a foreign culture, two of the most immediate challenges are language and food. My colleague essentially was saying “I had to learn to like potatoes if I ever was to appreciate American food.” There is something similar that occurs to some westerners when they move to China. Some might find a few Chinese dishes culturally offensive due to organ meat and animal parts they are not used to. To appreciate Chinese food, sometimes, one has to turn these cultural sensitivities off.
I recently did this when some Chinese friends invited me out to lunch. They had a “free” coupon for a place called 就犟才好 jiù jiàng cái hǎo. It’s relatively new and on one of the upper levels of Injoy / Wuyue Plaza downtown. Actually, it may be occupying the space that used to be home to Summer and then a Vietnamese pho noodle shop. Alright then, so it’s new. What’s the culturally challenging part? It specializes 毛血旺 máo xuè wàng. Also, I quickly learned that when you feed those three characters in Baidu Translate, you get some hilarious Chinglish.
No, mao xue wang is not hairy blood. No strand, root, or follicle of hair is involved! This is one of those instances where it’s best to write the name in Pinyin without tone markers and call that the dish’s English name. Okay, so what is it?
It’s a soup originally from Chongqing. Oh, and by the way, it’s extremely spicy. The above photo was taken from a soup that had been intentionally toned down at my request. So, instead of “extremely spicy,” it was just “very, very spicy.” I can’t imagine how mao xue wang in it’s natural, highly nuclear state would make me weep and sob with each bite. Spicy red peppers are not culturally challenging. What is? The two signature ingredients.
Tripe! This is hardly the first time I have eaten animal stomach. That is just merely the cost of living in China for years and trying to make friends with the locals. However, I have always struggled on how to describe tripe’s flavor. So, I consulted a fellow foodie — who is a rather intrepid and fearless gastronaut (inside joke). He said, “I don’t know. Tripe has always been more about its chewy texture than it’s flavor.” Right, he is. So, what’s the other challenging ingredient in mao xue wang?
Blood! Congealed blood shows up in a lot of Chinese cuisine. Once you get past the very American icky ick ick gross! factor, it basically tastes like a slightly metalic tofu. One of the greater things about mao xue wang is the other ingredients. This soup can be customized, but it typically also has seafood in it.
You can find shrimp, squid, fish, vegetables floating or submerged in this soup. So, if you are out to lunch with Chinese friends, and you don’t want to eat blood and guts, simply pick out the stuff you do like. This restaurant offers a variety of side dishes. One of those was very welcome to my inner American.
Cheesy potatoes! Oh, what a comfort food and an emotional crutch while eating adventuresome! At any rate, did I enjoy the totality of my lunch at 就犟才好 jiù jiàng cái hǎo? Yes. Would I eat there again? Also yes, but with one caveat. This is the sort of place that you share with other people. It’s not meant for solo dining. It’s more of a communal experience, and the restaurant itself caps tables at four people and no more than that.
While the place is relatively new, it has seemed to drawn a crowd. This might mean, depending on when you visit, there could be a bit of a wait to be seated.
“Can I have a Whopper with Cheese, only hold the meat patty.” I crossed my arms. “I would also like …”
“Excuse me.” The Morgantown, West Virginia, Burger King cashier shot me a look that actively mingled confusion with disgust. “What did you just order?”
“Whopper with cheese, minus the meat.”
“So, um, you don’t want a burger without the actual burger?”
“You just want condiments and cheese in a bun?”
“Yep.” I nodded slightly. “And fries. I want French fries, too – with a Diet Coke.”
“Um, okay.” She tapped the order into her register.
I saw her mouth the word weirdo under her breath while slightly shaking her head. I really didn’t care. This whole scenario played out multiple times during the 1990’s and my years as a university student in Appalachia. This wasn’t the first time I ordered a tomato, pickle, onion, and cheese sandwich from a fast food joint. It wasn’t the last, either.
You see, I used to be a vegetarian. The reasons are best saved for another time, but in retrospect, they were more out of punk rock vanity than concerns over my health. I was a very bad vegetarian who consistently made poor dietary choices. Instead of evaluating the nutritional content of my food, I just ate a lot of eggs, steamed vegetables, cheese, and faux meat. Not Dogs? Yup, always in a bun and usually smothered in coleslaw. Fake ham? Absolutely! Especially if I wrapped it around a breaded cheese stick and dipped it into a barbecue sauce. Most of my diet consisted of easily microwaved GMO soy-based foods like Morning Star Farms. In short, I ate a lot of junk food.
One day, I woke up and realized that the counter cultural idealism of my twenties didn’t make for healthy living. Actually, I realized I was a clueless idiot. So, I stopped being a vegetarian who used to call strawberry ice cream dinner, and I eased myself back into sensible, balanced meat consumption. Fish without bones first, followed by poultry, pork, and beef. Now, many people can argue that I have many dreadful habits – rampant neurosis, heavy drinking, saying I am going to go to the gym while never going, and incessant chain smoking, for example. Correcting all of that is an ongoing work in progress. It is work. It is in progress. I promise. And, while I am no longer a vegetarian and never will be one again, I still have the upmost respect for people who have made that choice and know how to do it the right way. I also still enjoy eating proper vegetarian and vegan foods from time to time.
I know the challenges that come with it, especially when you are travelling and cannot cook for yourself. I also know that maintaining that lifestyle choice in China is not particularly easy. Being a vegan here is even worse. Sometimes, even a vegetable-only dish has been cooked in or is swimming in pork fat. Noodle soups are even more deceptive. Do you know what was used to make the base broth? Can you be absolutely sure when you are starving, in a Chinese city you don’t recognize due to travel, and walk into a restaurant? Can you ask a restaurant owner if something has an animal by-product in it without coming off like a complete jerk who is using his phone as a translator? Sometimes, that is easier said than done.
I thought about this while between classes at Hohai University, recently. There are plenty of small restaurants between that school’s west gate and Xinbei Wanda Plaza. Like all eateries, some of them survive and some do not last six months. Needless to say, I eat dinner in this area a lot because it’s right next to where I work. It was in one of these places where I stared at a plate of noodles and realized I was eating something totally vegan without realizing it. It was a dish called 凉皮liángpí.
The Chinese for that literally translates as “cold skin.” Yeah, I know. It sounds rather disgusting – as if you are eating something that has been flayed off of a person or animal. Only, it isn’t that. In my experience, the character 皮pí usually refers to a sheet of something very thin in texture. For example, 豆腐皮 dòufu pí literally translates as “tofu skin” and is a common add-on ingredient in hotpot places and other restaurants that allow you to customize.
So, what exactly is liangpi? It’s a cold and wide rice noodle served in vinegar. Sometimes, chili oil can be added to spice things up. Typically, shredded cucumber, spongy tofu, and crunchy peanuts are involved. Since it is served cold, it’s usually best ate during hot weather. This dish originally comes from Shaanxi, but it is now so popular and widespread, it can be found nearly anywhere in small restaurants or as street food. It’s also relatively cheap. So, for vegans and vegetarians alike, this is a potentially a quick and easy lunch choice.
However, since liangpi has spread all over Changzhou, there are multiple variations and a lot of them have meat added. Some of the these options can include…
Really, cold rice noodles are an extremely versatile dish — from it’s vegan friendly base to just about anything the shop in question likes to add to fill out their menu board. This is why I am not really providing a map location. This dish really is that widespread throughout the city. However, there was one place where, between my Hohai classes, I had a blast from the past.
This is 农少爷nóng shàoyé. It focuses more on the Xian variety of liangpi. It recently opened, and I see a lot of university students crammed in here during dinner and lunch rushes. Their “Chinese hamburger” sandwich 肉夹馍ròu jiā mó is excellent. However, while exploring their menu over multiple days, I ran into this.
It is 蔬菜夹馍shūcài jiā mó — a bun stuffed with vegetables.Biting into this made me think of 20 years ago, during a different time and a different life. A time where I walked into Burger Kings and asked for a hamburger-without-actual-hamburgers. I was young with a huge vinyl record collection of punk rock and death metal albums with titles like Save for Your Doomed Future. If I could talk to that kid, I would tell him that his future — while having some devastating rock bottom moments — isn’t all that bad.
A year or two back, it seemed like salad related places were sprouting up across Changzhou. It was likely a fad, and like all trends, the sudden spread of salad shops came to an end. For a while, it seemed like Max and Salad was one of the casualties. It used to be located in the basement of downtown’s Injoy Plaza. Then, one day, there was a lock on the door. It’s a typical restaurant closure — one day it was serving patrons, and the next it wasn’t.
A few weeks ago, I discovered that it hadn’t really gone away. It was simply relocating to a smaller, cheaper space on the exterior of Laimeng. The difference between this place and, let’s say, Eco or Evergreen, is that this is a true salad bar where you can pick your ingredients.
The set up is the same as before. You choose what you want by grabbing tokens that correspond with ingredients on display. These tokens have internal RFID chips inside. Once you have made your selections, you hand your pile of tokens to the cashier. She runs them over a scanner, and an order for your own, special, unique salad is generated. Obviously, you pay after that. The other places have set menus. They are good, but they do not allow you to indulge in whatever whims you may have in created something personalized. The other thing is this: Evergreen is a locally owned, and Max and Salad is a chain with locations in other Chinese cities. Either way, some vegetarians and vegans might be glad to know one of their dining options didn’t exactly just go away for good.
As stated earlier, this is on the exterior of Laimeng and on a side street that is very close to Nandajie. It’s not that far from where the old Base Bar used to be, and the Band of Brothers DVD shop is across the street.
There are two reasons why I would ever eat Pizza Hut’s food. They can receive orders in English if you call them for delivery. Also, they do scrambled eggs and French toast breakfasts up until 10:30. Given Pizza Hut’s wide reach, that’s highly convenient if you are traveling through unfamiliar places in China. In Changzhou, however, there are some places that offer a western styled breakfast with higher quality food. CF Cafe is one of those establishments.
The food here has always been of high quality. Their cakes, breads, sandwiches, and pizza are all worth the trip. However so are their breakfasts, and the prices are roughly the same as Pizza Hut. As implied earlier, the quality of their offerings are much, much better.
This is scrambled eggs with salmon. It came with a fried tomato and a salad with Japanese style dressing. This cost about 45 RMB. For me, salmon is a very rich-tasting fish. There is only so much of it I can eat in one sitting. The portion here was just about the right amount. While I enjoyed this, I liked the next dish even more.
The baked beans and the tomato makes me think this is a more British styled breakfast than American, but that that’s really splitting hairs. So this is basicaly scrambled eggs with spinach and mushrooms. Other sides include a breakfast sausage and potatoes. This runs about 55 RMB. That’s roughly similar to what I normally pay at Pizza Hut. Maybe it’s 5 RMB more, but I will gladly play the difference.
These two options are not the only breakfast choices CF Cafe has to offer. However, this category of food is just another indication of the quality you can find here, whether you are seeking breakfast, lunch, or dinner.
CF Cafe is located in Taihu Road in Xinbei and is across the street from the media tower and complex. It’s walking distance from Wanda Plaza and it’s BRT station.
A common mistake some foreigners make is thinking their Chinese friends are all experts when it comes to their native cuisine. I will admit that I have been guilty of that in the past. There are many errors to this way of thinking. For example, which Chinese food? It’s a huge country with many different regional cuisines. Once you factor in local delicacies, you can live a lifetime of trying a new dish everyday and still not have gotten to everything China has to offer an adventuresome eater.
In the end, some dishes are harder to research than others — even in Chinese. The restaurant 筋牛坐筋头巴脑香锅米饭Jīn niú zuòJīn tóu bā nǎo xiāng guō mǐfàn has been very difficult to figure out. Let’s start with the name, as half of it is easy to miss-translate into Chinglish. Following the rule of translate the easy stuff and leave the specifics in Chinese, I would call it Jin Tou Ba Fragrant Pot and Rice — or just Jin Tou Ba as a short form. The official sign outside the place says “Ribs, Head, and Brain.” I don’t feel comfortable saying that, so for me, it will be just Jin Tou Ba going forward. The other option would be the place’s actual Chinese name, Jin Niu Zuo.
The frustrating thing is I really like the food here, but none of the Chinese people I ask know anything about this restaurant or the style of food. That’s weird, because every time I go here, the place is busy. I even asked my students at Hohai, and even they didn’t know. Hohai University is national institution and draws students from all over China. I often joke that while I am their English teacher, they are my Chinese cultural instructors. To use an extremely Chinese expression, it’s a win-win situation. Not one of my students said, “Oh, I know Jin Tou Ba!”
Okay, so enough of the personal mystery. What is the food actually like? The closest comparisons would be malatang 麻辣烫 and malaxiangguo麻辣香锅. Even that comparison is not entirely accurate. Malatang is a soup, and Malaxiangguo I think is a spicy stir fry. The point of comparison with all three involves self service.
Jin Tou Ba has a similar set up, but it results in a beef stew. A diner walks in, grabs a bowl, tongs, and selects from meat, vegetables, and dumplings. Then, they must choose from a series of pots of braised meat. A lot of those choices are organ meat like tripe, but the first pot is essentially braised beef. The woman behind the counter weighs your selection, gives you the price, and then asks your preferred spiciness level. I tend choose weakest option above “not spicy,” but you can get Sichuan levels of heat if that is desired.
The quality of the food is very good. Jin Tou Ba has become a reliable and convenient lunch or supper option for me, as of late. The braised beef has always been tender and not over cooked and chewy. All of that is served with a simple side of white rice. However, I like that they have a hot pot condiment station. I always prefer mixing minced garlic and scallions into sesame seed paste (think, tahini).
Changzhou currently has two of these places. One is on the pedestrian street at Xinbei Wanda Plaza. The other is in the basement of Injoy Plaza downtown. My average meal here has averaged somewhere between 40 to 50 RMB, but I have always left full and satisfied.
I still haven’t figured out what this food actually is. I have now sort of given up on figuring this puzzle out. It comes more from a memory of my mother. She had been experimenting in the kitchen, and I had been poking her creation tentatively with a fork. “Stop analyzing your food, Rich, and eat.” Sometimes, I just need to do exactly that.
Papa John’s is an American corporate pizza chain, and it can easily be compared to Pizza Hut and Mr. Pizza in China. However, it does not have the foothold and market presence. In Changzhou, for example, Pizza Hut is extremely easy to find, and their many locations can be as numerous as KFC. The Korean Mr. Pizza comes in a distant second with number of locations. Papa John’s is now entering the corporate pizza game in this city with a new location in Xinbei.
The place recently opened in a newly remodeled and small shopping center up Tongjiang Road in Xinbei. It is right next to a KFC and a hotpot place. You could say, perhaps, that it’s in between Wanda and Monkey King Pizza, which brings up another point.
Should places like Monkey King, OK Koala, and CF Cafe — local Xinbei places that also serve pizza — be afraid of the competition? Not really. Koala serves bar food, and CF Cafe and Monkey King are more high end. Food nerds like myself will always prefer those places because of the originality they bring to their cuisine. Papa John’s menu is more of a reminder of Pizza Hut and Mr. Pizza. The prices are roughly the same, too. Corporate pizza, however, is usually better than some of the locally owned Chinese places who may sweeten or spice things up when they absolutely shouldn’t. At any rate, it’s always good to have more dining options than less. So, in that spirit, welcome to Changzhou, Papa John’s.