郑和蓝小海鲜·闽粤食集(世欧王庄店)
鱼鲜 · ⭐ 4.5
Changfu Yanhuo Li, Daban Second Road
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 Changfu Yanhuo Li, Daban Second Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: One-品 Ké Tofu, Five-color White Knife Fish, Traditional Southern-style Liver Stir-fry.
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: 鱼鲜
- Rating: 4.5
- Address: Changfu Yanhuo Li, Daban Second Road
- Popular dishes: One-品 Ké Tofu, Five-color White Knife Fish, Traditional Southern-style Liver Stir-fry, Ten Fragrance Drunk Pork Ribs, Cantonese Stir-Fried Beef Rice Noodles
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Dishes
- One-品 Ké TofuA refined dish made with soft tofu and ingredients like shrimp, ham, and mushrooms, steamed to perfection for a delicate and savory flavor.
Five-color White Knife FishA dish featuring fresh white knife fish steamed with colorful vegetables like bell peppers and carrots, offering a delicate flavor and vibrant presentation.
Traditional Southern-style Liver Stir-fryA classic Chinese dish made by stir-frying pork liver with vegetables and seasonings, resulting in a tender and savory flavor.
Ten Fragrance Drunk Pork RibsA Chinese dish featuring pork ribs marinated in a blend of ten aromatic spices and yellow wine, then steamed to tender perfection.
Cantonese Stir-Fried Beef Rice NoodlesBeef and rice noodle stir-fry is a Cantonese dish featuring sliced beef and rice noodles. Quickly stir-fried with bean sprouts and onions, seasoned with soy sauce and oyster sauce until the noodles are slightly crispy and the beef tender.
Cantonese Roast DuckCantonese roast duck is made from whole ducks, marinated, inflated, and roasted in a挂炉. The skin is crispy while the meat is tender, typically using Peking duck or Muscovy duck. Seasonings include soy sauce, five-spice powder, sugar, garlic, and ginger. Oil is brushed on during roasting to maintain color and texture.
Crispy Cantonese PigeonCrispy-skinned pigeon is a Cantonese dish featuring young pigeons marinated and roasted in a hanging oven, resulting in a crispy skin and tender meat. A sugar or maltose glaze is applied to enhance color and crispiness.
Hong Kong Pineapple Bun with ButterA Hong Kong classic snack made of a crispy pineapple bun filled with cold butter, offering a sweet and buttery flavor.
Qingyuan White-Cut ChickenQingyuan white-cut chicken uses fresh whole Qingyuan chickens, blanched and quickly cooled to maintain tender texture. Sliced and served with ginger-scallion sauce.
Chaozhou Licorice Fruit SaladA refreshing dessert made by soaking fresh seasonal fruits in licorice syrup, popular in Chaozhou cuisine for its sweet and cooling properties.
Fresh Shrimp Red Rice Noodle RollFresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.