Zhou Mapo · New Sichuan Home Cooking (Cangshan Jinxing Branch)
Sichuan cuisine · ⭐ 4.6
No. 17 Chengpu Road
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 No. 17 Chengpu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Pork, Spicy Crispy Pork Strips, Double Pepper Intestine.
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: 4.6
- Address: No. 17 Chengpu Road
- Popular dishes: Stir-Fried Pork, Spicy Crispy Pork Strips, Double Pepper Intestine, Pickled Pepper Chicken King, Sichuan-style Duck Blood with Pickled Chili
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Dishes
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Spicy Crispy Pork StripsPepper-flavored crispy pork strips is a dish made primarily from pork, marinated and then deep-fried until golden and crunchy. The pork is cut into strips, marinated with a special seasoning to infuse flavor, then slowly fried in hot oil over low heat. Finally, it is sprinkled with pepper salt and chili powder for seasoning.
Double Pepper IntestineA Sichuan dish featuring pork intestines stir-fried with green and red peppers, offering a spicy and aromatic flavor.
Pickled Pepper Chicken KingFresh river chicken stir-fried with pickled chili and aromatic spices, delivering a spicy-sour flavor and tender texture.
Sichuan-style Duck Blood with Pickled ChiliSpicy pepper duck blood dish made with duck blood, pickled chili, garlic, ginger, and other seasonings. Duck blood is blanched to remove odor, then stir-fried with pickled chili, scallions, garlic, and seasoned to perfection.
Stir-Fried Seasonal VegetablesA dish of fresh seasonal vegetables quickly stir-fried to retain their natural flavor and crisp texture.
Tomato Beef StewA hearty stew made with tomatoes and beef, simmered slowly to create a rich, tangy flavor.
Chongqing Fresh Taro Pork Intestine ChickenMade with chicken, fresh taro, and pork intestines, slow-cooked to create a rich, spicy, and savory broth. Tender chicken, soft taro, and crispy intestines blend harmoniously.
Spicy Sichuan Fish with Pickled VegetablesA spicy Sichuan-style fish dish made with fresh carp, fermented vegetables, and bold seasonings like doubanjiang and Sichuan peppercorns.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy Sichuan FishA spicy Sichuan-style dish featuring fresh fish simmered in a rich, numbingly spicy sauce with fermented bean paste and chili.