Lulu Ji Cantonese Chicken Pot (Li Qiao Branch)
Hot pot · ⭐ 4.6
Room B1-1017-2, No. 303 Liqiao Street
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 Room B1-1017-2, No. 303 Liqiao Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Top Brain, Five-Fingered Fig Chicken Pot, Spam.
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: Room B1-1017-2, No. 303 Liqiao Street
- Popular dishes: Top Brain, Five-Fingered Fig Chicken Pot, Spam, Crispy Pork Strips, Qingyuan Chicken (Half)
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Dishes
Top BrainOnglade is a dish primarily made from beef brisket, marinated and then grilled. Beef brisket refers to the area located behind the shoulder and neck, on both sides of the spine. It features an even balance of fat and lean meat, with tender, juicy, and soft texture that melts in your mouth. It has low fat content but high protein levels, making it ideal for grilling or hot pot cooking.
Five-Fingered Fig Chicken PotFive-fingered桃 chicken pot features chicken as the main ingredient, paired with five-fingered桃, ginger slices, and goji berries, slow-cooked in a clay pot. Chicken is blanched to remove odor, then stewed with herbs for rich broth and tender meat.
SpamSpam is a canned food product made primarily from pork, processed through grinding, seasoning, and steaming. It has a fine texture and delicious taste, commonly used as an ingredient in hot pot, barbecue dishes, or eaten directly sliced.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Qingyuan Chicken (Half)Qingyuan chicken (half) is made from free-range chickens raised in Qingyuan, Guangdong, steamed or poached to preserve its natural flavor and served with ginger-scallion sauce for a fresh, savory taste.
Beef BrisketBeef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
Stone Olive Chicken PotA nourishing chicken stew made with stone olive, chicken, and medicinal herbs, slow-cooked to perfection.
Fish Head PotA savory dish made by slow-cooking a fish head with tofu and seasonings in a clay pot, resulting in a rich, creamy broth.
Super Stir-Fried Chicken PotA flavorful stir-fry dish featuring chicken and vegetables cooked in a savory sauce, perfect for hearty meals.
Snowflake BeefSnowflake beef is made from high-quality beef, named for its red and white marbled texture resembling snowflakes. To prepare it, the beef is sliced thinly, then marinated with a special seasoning before being quickly stir-fried until cooked. The dish showcases the tenderness of the beef perfectly blended with the seasonings.
Shunde Steam ChickenShunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.