Long Ji · Zhongshan Crispy Fish Hot Pot · Fresh Carp from Zhongshan (Shoushan Branch)
Hot pot · ⭐ 4.6
No. 10 Shoushan Road, Cangshan Town (5 meters inside the entrance of Hanting Hotel; downstairs from Moli Coffee 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. 10 Shoushan Road, Cangshan Town (5 meters inside the entrance of Hanting Hotel; downstairs from Moli Coffee 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: Zhongshan Crisp Carp, Tendon Meat, Salted Egg Yolk Fish Bones.
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: 4.6
- Address: No. 10 Shoushan Road, Cangshan Town (5 meters inside the entrance of Hanting Hotel; downstairs from Moli Coffee Restaurant)
- Popular dishes: Zhongshan Crisp Carp, Tendon Meat, Salted Egg Yolk Fish Bones, Signature Five-Fingered Mulberry Root Pot, Signature Dragon's Crisp Carp
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Dishes
Zhongshan Crisp CarpA specialty from Zhongshan, Guangdong, made with crisp-textured grass carp prepared by steaming or blanching and served with ginger-scallion sauce to highlight its natural flavor.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Salted Egg Yolk Fish BonesA Chinese dish made by frying fish bones and coating them with a savory salted egg yolk sauce, resulting in a crispy texture and rich umami flavor.
Signature Five-Fingered Mulberry Root PotA medicinal soup made with five-fingered mulberry root, chicken, and pork bones, simmered slowly for a rich, nourishing flavor.
Signature Dragon's Crisp CarpFresh crisp carp fish prepared using a special technique, steamed or pan-fried to perfection, served with a secret sauce for a rich and satisfying taste.
Pork Shoulder SteakA dish made from pork shoulder steak, marinated and grilled or stir-fried to perfection, offering tender and flavorful meat with a slight char.
泰式冬阴功锅泰式冬阴功锅以香茅、柠檬叶、辣椒、洋葱、大蒜和姜等香料为基础，加入虾、蘑菇、番茄等食材煮制而成。汤底通常使用椰奶或高汤调味，最后加入鱼露和青柠汁提升风味。
Pork and Taro BallsA dish made from pork and taro, shaped into balls and either fried or steamed, resulting in a crispy exterior and tender interior.
Freshly Cut Fish BonesA dish made from fresh fish bones, marinated and cooked by frying or stewing, offering a savory and crispy texture.
Crispy Fish BellyA dish featuring crispy fried fish belly, tender inside and crunchy outside, often seasoned with salt and pepper or chili powder.
Fresh Cut BeefFresh-cut beef is a dish made primarily from fresh beef, finely sliced to preserve its natural flavor. The preparation is simple, relying mainly on the inherent freshness of the beef, which is quickly stir-fried or grilled with just the right amount of seasoning to highlight its tender and juicy texture.