Principal Mr. Feng's Old Hot Pot (Fuzhou Head Store)
Hot pot · ⭐ 4.3
No. 139 Changle Middle Road, beside Liangliang Bingfan Restaurant
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. 139 Changle Middle Road, beside Liangliang Bingfan Restaurant. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 8-Second Potato Shreds, Cold Pot Blood Curd, Jiange Stir-Fried Pigskin.
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: Hot pot
- Rating: 4.3
- Address: No. 139 Changle Middle Road, beside Liangliang Bingfan Restaurant
- Popular dishes: 8-Second Potato Shreds, Cold Pot Blood Curd, Jiange Stir-Fried Pigskin, Thick Tofu, Stewed Beef with Thick Noodles
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Dishes
8-Second Potato ShredsEight-second shredded potatoes is a dish primarily made with fresh potatoes. After washing, the potatoes are sliced into thin strips and quickly stir-fried in hot oil for about eight seconds, preserving the original flavor and crisp-tender texture of the potato.
Cold Pot Blood CurdCold pot blood pudding is a dish made with duck or pork blood as the main ingredient, paired with bean sprouts, wood ear mushrooms, yellow throat, and beef tripe, stir-fried with special seasonings, chili, and Sichuan pepper. Ingredients are added to a cold pot, then heated and cooked to absorb flavors.
Jiange Stir-Fried PigskinJiange sweet potato skin is a dish made primarily from sweet potato starch sheets, steamed and sliced. Tossed with chili oil, Sichuan pepper powder, garlic paste, soy sauce, vinegar, and scallions, it can also include bean sprouts or cucumber strips. It has a smooth, elastic texture.
Thick TofuA Chinese dish made with thick-cut tofu, pan-fried or braised to absorb savory flavors.
Stewed Beef with Thick NoodlesBig块 braised beef is a dish using beef brisket or shank as the main ingredient, cut into large pieces and stewed with seasonings until tender and flavorful, typically seasoned with doubanjiang, star anise, cinnamon, and slow-cooked to achieve soft texture and rich broth.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Handmade Black Tofu PuddingHandmade black tofu pudding made from soybeans, soaked, ground, filtered, boiled, and set with a coagulant. Deep brown in color, smooth and delicate in texture,清爽 and fragrant with natural soy aroma.
Clear Oil TripeA classic Sichuan dish made with fresh beef tripe stir-fried in clear oil, offering a crisp texture and spicy flavor.
Pulled TaroA Sichuan-style dish made by steaming taro until soft and mixing it with seasonings for a rich, spicy flavor.
Sour Cowpea MeatballsSour cowpea meatballs are made with pork filling and sour cowpeas. The seasoned pork is shaped into balls and stir-fried or stewed with chopped sour cowpeas, absorbing their tangy flavor.
Fresh-cut Wagyu StripFreshly sliced sirloin is a dish made primarily from fresh beef from the sirloin cut. The sirloin portion has tender meat with clear muscle fibers. During preparation, the sirloin is sliced thinly and marinated briefly with a specially prepared seasoning. It is then cooked quickly by stir-frying or in hot pot style, preserving the natural flavor of the meat.