Chuan Cui (Jinguang Road Store)
Sichuan cuisine · ⭐ 3.7
Shop 12, 1st Floor, Building 14, Jingyuan, Phase II Jinshan Juyuan, No. 80, Jingang 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 Shop 12, 1st Floor, Building 14, Jingyuan, Phase II Jinshan Juyuan, No. 80, Jingang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wanzhou Grilled Fish, Dry Pot Cabbage, Sichuan Boiled Pork Slices.
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: Fuzhou
- Category: Sichuan cuisine
- Rating: 3.7
- Address: Shop 12, 1st Floor, Building 14, Jingyuan, Phase II Jinshan Juyuan, No. 80, Jingang Road
- Popular dishes: Wanzhou Grilled Fish, Dry Pot Cabbage, Sichuan Boiled Pork Slices, Premium Mao Xue Wang, Sour Spicy Hollow Stem Vegetable
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Dishes
Wanzhou Grilled FishWanzhou烤鱼 is a dish made by grilling fresh fish with various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potatoes, lotus root slices, and onions, seasoned with doubanjiang, chili, Sichuan peppercorns, ginger, and garlic. After marinating, it's grilled over charcoal and finished with a special sauce.
Dry Pot CabbageA stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Premium Mao Xue WangZhi Zun Mao Xue Wang is a hot pot dish featuring duck blood, tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with green onions, coriander, and Sichuan pepper powder.
Sour Spicy Hollow Stem VegetableA stir-fried dish made with hollow stem vegetables, seasoned with chili and garlic for a tangy and spicy flavor.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.