Wu Gu Yu Fen (Student Street Branch)
小吃快餐 · ⭐ 3.8
Comprehensive Building, Shangsan Road, Jinxing Village
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 Comprehensive Building, Shangsan Road, Jinxing Village. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 原味鱼粉, Sour Cabbage Fish Hot Pot Rice, Taro and Pork Rib Clay Pot Rice.
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: 小吃快餐
- Rating: 3.8
- Address: Comprehensive Building, Shangsan Road, Jinxing Village
- Popular dishes: 原味鱼粉, Sour Cabbage Fish Hot Pot Rice, Taro and Pork Rib Clay Pot Rice, Fish Head Noodles, Fish-Flavored Eggplant Hot Pot Rice
China trip · China travel
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Dishes
原味鱼粉原味鱼粉以新鲜鱼骨或鱼头熬制高汤，加入米粉煮熟，配以鱼肉、豆芽、香菜等食材。制作过程中不添加过多调味料，突出鱼汤的鲜美和米粉的软糯。
Sour Cabbage Fish Hot Pot RiceHot pot rice with fish and pickled cabbage features fresh fish slices and pickled cabbage simmered together in a clay pot with broth, then served over rice.
Taro and Pork Rib Clay Pot RiceA savory dish featuring tender pork ribs and fragrant taro, slow-cooked with rice in a clay pot for rich flavor.
Fish Head NoodlesFish head rice noodles is a dish made with fish head and rice noodles. Fresh carp or bighead carp heads are stewed with ginger slices and green onions, absorbing the rich broth. Rice noodles are soaked beforehand and heated in the broth to absorb its flavor. The soup is rich, the fish head tender, and the noodles smooth and delicious.
Fish-Flavored Eggplant Hot Pot RiceA savory rice dish featuring tender eggplant simmered in a fish-flavored sauce, served in a hot pot.
Spicy Fish NoodlesSpicy fish noodles made with fresh fish slices and rice noodles, seasoned with bean sprouts, wood ear mushrooms, and greens. Fish is marinated, then stir-fried with chili, Sichuan pepper, and doubanjiang, boiled in broth, and finally mixed with rice noodles to absorb the rich flavor.