Wang Yi Wang
其他美食 · ⭐ 3.8
20 meters north of the intersection of Gongyuan Road and Fuyuan Road
Dragon Mate tips
If you are traveling in China to visit Fuzhou, 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 20 meters north of the intersection of Gongyuan Road and Fuyuan Road. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Honey Glazed Chicken Wings, Xiaolongbao, Mixed Meat Slices.
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: Fuzhou
- Category: 其他美食
- Rating: 3.8
- Address: 20 meters north of the intersection of Gongyuan Road and Fuyuan Road
- Popular dishes: Honey Glazed Chicken Wings, Xiaolongbao, Mixed Meat Slices, Cloud Mist Dumplings, Fish Balls
China trip · China travel
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Dishes
Honey Glazed Chicken WingsHoney Glazed Chicken Wings is a dish made with chicken wings marinated in a sweet honey-based sauce and then grilled or baked until golden and sticky.
XiaolongbaoXiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
Mixed Meat SlicesA cold dish made by mixing blanched or stir-fried sliced pork or beef with scallions, cilantro, and seasonings for a fresh, tender taste.
Cloud Mist DumplingsXia Mi Jiao is a dumpling filled with pork and shrimp, made from flour dough shaped by hand or press and boiled. Seasoned with scallion, ginger, and spices, it offers a fresh, tender, and chewy texture.
Fish BallsFish balls are spherical foods made primarily from fish meat, processed through fine cutting, stirring, and shaping techniques. To prepare them, fresh fish meat is selected, deboned, cut into small pieces, then mashed with the back of a knife to form fish paste. Appropriate amounts of starch, egg white, salt, and other seasonings are added and mixed evenly. Finally, the mixture is shaped by hand or tools into small balls and boiled in hot water until cooked through.