Xinhai Chao Restaurant (Sangao Road Branch)
地方菜 · ⭐ 3.6
2nd Floor, No. 115 Sangaolu
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 2nd Floor, No. 115 Sangaolu. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Taro with Pork, Traditional Mixed Stew, Traditional Drunk Lychee Pork.
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: 地方菜
- Rating: 3.6
- Address: 2nd Floor, No. 115 Sangaolu
- Popular dishes: Braised Taro with Pork, Traditional Mixed Stew, Traditional Drunk Lychee Pork, Pan-fried Liver, Curry Red Crab
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Dishes
Braised Taro with PorkA savory dish featuring tender taro root slow-cooked with pork and shrimp, resulting in a rich, comforting flavor.
Traditional Mixed StewA hearty Chinese stew made by slow-cooking a mix of meats, vegetables, and tofu in broth for rich flavor and nutrition.
Traditional Drunk Lychee PorkA Fujian specialty dish made with marinated pork belly, fried and stir-fried with lychee, green pepper, and sweet rice wine for a tangy-sweet flavor.
Pan-fried LiverNanjian Gan is a Chinese dish featuring pork liver as the main ingredient, typically served with辅料 like green peppers and onions. The liver slices are marinated with rice wine and soy sauce, then pan-fried with the辅料 to achieve a tender texture and rich flavor.
Curry Red CrabA dish made with fresh red crab simmered in a rich curry sauce, offering a flavorful and aromatic seafood experience.
Signature Beef Hot PotA rich beef hot pot made with tender beef cuts and slow-cooked in a secret spice blend, perfect for warming up in winter.
Nourishing Muscovy Duck BrothA nourishing broth made from Muscovy duck and medicinal herbs, slow-cooked to enhance flavor and health benefits.
Slippery Mushroom and Baby Clam SoupSlippery Mushroom and Baby Clam Soup is a thickened soup primarily made with slippery mushrooms and baby clams (small shellfish like small clams). The main preparation involves cleaning the slippery mushrooms and purging the sand from the clams. Bring broth or water to a boil in a pot, add the slippery mushrooms and clams, and cook until done, skimming off any foam. Finally, thicken the soup with a starch slurry to achieve a slightly viscous consistency. The finished soup has a clear and fresh broth, with tender slippery mushrooms and sweet, delicate clam meat.
Fuzhou Stir-Fried NoodlesFuzhou stir-fried noodles are made with thin vermicelli, combined with pork, shrimp, mushrooms, and greens. The noodles are boiled, drained, then stir-fried with ingredients and seasonings like soy sauce and salt until evenly coated and slightly charred.
Golden Soup Handmade TofuA dish featuring fresh handmade tofu simmered in a golden broth, typically made from tomatoes or chicken stock, resulting in a rich and savory flavor.
Crispy Pork RibsA dish of pork ribs marinated and deep-fried until crispy, with tender meat and rich flavor.