Mijue (Qingkou Branch)
Sichuan cuisine · ⭐ 3.4
No. 68, Nongguang Road, Qingkou Town, Minhou County
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 No. 68, Nongguang Road, Qingkou Town, Minhou County. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Ham Sandwich, Spicy Frog Legs in Dry Pot, Preserved Vegetable Braised Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.4
- Address: No. 68, Nongguang Road, Qingkou Town, Minhou County
- Popular dishes: Ham Sandwich, Spicy Frog Legs in Dry Pot, Preserved Vegetable Braised Pork, Sichuan-Style Boiled Seafood Medley, Pickled Pepper Chicken
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Dishes
Ham SandwichHam sandwich is a dish made primarily with ham and served on bread or sandwich cookies. Typically, sliced ham is placed between two slices of bread, with optional additions like lettuce, tomato, and mayonnaise for a simple sandwich. Preparation includes slicing, assembling, and optionally baking or frying.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Sichuan-Style Boiled Seafood MedleyA spicy and flavorful dish featuring shrimp, squid, and sea cucumber, cooked in a rich broth with Sichuan peppercorns and chili.
Pickled Pepper ChickenFresh river chicken stir-fried with pickled chili, garlic, and ginger, delivering a spicy and tangy flavor.
Secret Flavor Signature Grilled FishFresh fish grilled with a secret spice blend and vegetables, served hot and flavorful.
Sour Cabbage ChickenSuancai Chicken is a dish made primarily with chicken and pickled cabbage. Chicken pieces are stewed with pickled cabbage, often with ginger and garlic, resulting in tender chicken and richly flavored broth.
Sichuan Pepper ChickenGreen Sichuan pepper chicken is made with chicken as the main ingredient, combined with green Sichuan peppercorns, ginger, garlic, and scallions. After blanching to remove odor, the chicken is stir-fried with the spices to absorb the numbing aroma of the peppercorns and seasoning.
Konjac BallsKonjac pearls are a thread-like ingredient made from konjac powder, resembling fine vermicelli in appearance and appearing semi-transparent. Through a unique production process, konjac pearls achieve elasticity and a smooth, refreshing texture. They are commonly stir-fried, simmered in soup, or mixed cold with vegetables or meat, making them an excellent choice for healthy eating.
Fresh and Tender Roasted FishFresh fish marinated in special spices and grilled over charcoal, resulting in tender, flavorful meat with aromatic vegetables and tofu.