Ansheng Rao Hua Shop (Huashang Building Store)
小吃快餐 · ⭐ 3.7
60 meters north of the intersection of Bayiqi Middle Road and Madao Street
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 60 meters north of the intersection of Bayiqi Middle Road and Madao Street. 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: Shacha Noodles, Pork Liver, Bream Head Noodles.
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: 3.7
- Address: 60 meters north of the intersection of Bayiqi Middle Road and Madao Street
- Popular dishes: Shacha Noodles, Pork Liver, Bream Head Noodles, Duck Gizzard Lāohuà
China trip · China travel
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Dishes
Shacha NoodlesShacha Noodles is a soup noodle dish primarily made with noodles, shacha sauce, shrimp, shredded meat, and bean sprouts. The preparation involves boiling the noodles and serving them with a stir-fried shacha sauce base, along with an assortment of seafood, meats, and vegetables, resulting in a rich shacha aroma and delicious flavor.
Pork LiverThis dish features fresh pork liver as the main ingredient, carefully prepared and stir-fried with appropriate seasonings. It has a bright red color, tender texture, and is rich in nutrition.
Bream Head NoodlesBream head is stewed with noodles, creating a rich and savory dish where the noodles absorb the flavorful broth.
Duck Gizzard LāohuàDuck Gizzard Lāohuà is a specialty soup noodle dish originating from Fujian. The main ingredients include fresh duck gizzards and Xinghua rice vermicelli. The gizzards are cleaned, sliced or scored, and marinated with cooking wine and ginger to remove gaminess. The broth is typically made from pork or chicken bones. Before serving, the vermicelli is quickly blanched in boiling water, placed in a bowl, topped with blanched and tender-crisp duck gizzard slices, and then ladled with hot broth. It is often garnished with chopped scallions, celery, and fried garlic.