茉芮·精致四季川菜(三坊七巷店)
Sichuan cuisine · ⭐ 4.7
Floor 11, Dongbai Center A Building (take Elevators No. 7 or 8 at Entrance A5)
Dragon Mate tips
If you are traveling in China to visit Fuzhou, this restaurant is worth a stop for great food. This restaurant is located at Floor 11, Dongbai Center A Building (take Elevators No. 7 or 8 at Entrance A5). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Spicy Frog, 小青龙, Sichuan-style Boiling Crab.
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: 4.7
- Address: Floor 11, Dongbai Center A Building (take Elevators No. 7 or 8 at Entrance A5)
- Popular dishes: Young Ginger Spicy Frog, 小青龙, Sichuan-style Boiling Crab, Sichuan-style Flowered Morel Mushroom, Bashu Premium Maoxuewang
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Dishes
Young Ginger Spicy FrogA spicy Sichuan dish featuring frog meat stir-fried with young ginger, chili, and garlic for a bold, aromatic flavor.
小青龙小青龙是一道以鲜活青龙虾为主料的菜肴，通常将青龙虾清洗干净后，用清水煮熟或蒸熟，再配以姜、葱等调料调味。部分做法会加入蒜末、辣椒等辅料进行炒制，使其更具风味。
Sichuan-style Boiling CrabFresh small dragon crab is quickly boiled in a spicy Sichuan-style broth with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly hot flavor.
Sichuan-style Flowered Morel MushroomA Sichuan-style dish featuring morel mushrooms with a spicy and numbing flavor, often served with complementary ingredients like ham and shiitake.
Bashu Premium MaoxuewangA classic Sichuan dish made with duck blood, beef tripe, fish balls, and vegetables, simmered in a spicy and numbing broth.
Handmade Chicken NoodlesHandmade chicken noodles feature hand-pulled noodles topped with shredded chicken and fresh vegetables, dressed in a savory sauce.
New-style Husband and Wife Beef Tripe SlicesA modern take on Husband and Wife Lung Slices features beef offal (like heart, tongue, and tripe) and beef shank, braised, sliced, and tossed with peanuts, cilantro, and a spicy sauce made from chili oil, Sichuan pepper powder, soy sauce, garlic, ginger, and sesame paste.
Spicy Braised Frog LegsFresh frog legs are slow-cooked in a spicy broth with chili, Sichuan pepper, and fermented bean paste, resulting in tender, flavorful bites with intense heat.
Passion Fruit PumpkinA creative dish blending sweet and sour flavors, made by mashing steamed pumpkin with passion fruit pulp for a smooth, nutritious treat.
Spicy Garlic Pork SlicesA classic Sichuan dish featuring sliced boiled pork belly tossed in a spicy garlic sauce made from chili oil, garlic, soy sauce, and vinegar.
Zigong Boiling FishZigong Boiling Fish is a classic Sichuan dish featuring fresh grass carp or snakehead fish. The fish is sliced thinly and coated with egg white and starch. A large amount of rapeseed oil is heated in a wok, then a generous quantity of dried chili peppers, Sichuan peppercorns, ginger, and garlic are added to infuse the oil. The fish slices are quickly slid into the scalding oil, where they are instantly cooked by the high temperature, preserving their tender texture. The finished dish has a bright red color, with the fish slices appearing to boil in the hot oil, releasing an intense aroma.
Mori Hermes Ice JellyA creative dessert featuring premium ice jelly with fresh fruits and sweet syrup, offering a refreshing and layered taste.