Qiao Chuan Courtyard (Jiajian Building Store)
地方菜 · ⭐ 3.8
Room 01, 2nd Floor, Jiajian Building (Pacific Plaza), No. 258 Wusi Road
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 Room 01, 2nd Floor, Jiajian Building (Pacific Plaza), No. 258 Wusi Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Peace Tofu, Qiaochuan Pocket Pancake, Wuyi Smoked Goose.
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: 3.8
- Address: Room 01, 2nd Floor, Jiajian Building (Pacific Plaza), No. 258 Wusi Road
- Popular dishes: Peace Tofu, Qiaochuan Pocket Pancake, Wuyi Smoked Goose, Water Duck and Stone Olive Soup, Stir-Fried Seasonal Vegetables
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Dishes
Peace TofuA comforting dish made with soft tofu, minced meat, mushrooms, and greens, simmered to perfection for a savory, harmonious flavor.
Qiaochuan Pocket PancakeQiaochuan Pocket Pancake is a flour-based flatbread made from fermented dough, filled with stir-fried meat, vegetables, and seasonings, then steamed. It has a crispy exterior and tender interior with rich aroma and local flavor.
Wuyi Smoked GooseA traditional dish made by marinating goose meat and smoking it over pine wood from Mount Wuyi, resulting in a golden color, rich aroma, and tender texture.
Water Duck and Stone Olive SoupA nourishing soup made from water duck and stone olive, simmered slowly to bring out rich flavors and health benefits.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Stir-fried IntestinesA stir-fried dish made with pork intestines and vegetables, known for its spicy and aromatic flavor.
Snail StewA dish made by stewing snails with ginger, garlic, and chili, resulting in a rich, spicy flavor.
Rice-field FishA dish made with fresh carp caught in rice fields, steamed or braised with chili, garlic, and ginger to highlight the tender fish meat and unique rice-field aroma.
Braised Beef TendonBraised beef tendons is a dish featuring beef tendons as the main ingredient, simmered with soy sauce, sugar, and cooking wine after blanching to achieve a soft, flavorful texture. Aromatics like scallions, ginger, and star anise enhance the taste.
Braised LambBraised mutton is a dish primarily made with mutton, which is first blanched and then simmered with spices such as green onions, ginger, and star anise. To prepare it, the mutton is cut into pieces, boiled in hot water to remove blood foam, then seasoned with soy sauce, sugar, and cooking wine, and slowly stewed until the meat becomes tender and the broth thickens.
Tea Oil Special Mushroom StewA savory stew featuring fresh mushrooms cooked in tea oil, delivering a rich aroma and tender texture.
Sour Cabbage with Bamboo ShootsA classic Chinese dish featuring sour cabbage and tender bamboo shoots, stir-fried to create a tangy and refreshing flavor.
Intangible Cultural Heritage Pinghe TofuMade from high-quality yellow beans, this traditional tofu is crafted through time-honored methods of grinding, coagulating with brine, and pressing into shape. The texture is smooth and delicate, naturally white without preservatives. The process has been passed down for generations, embodying the essence of intangible cultural heritage.