周麻婆·新川式家常菜(宝龙城市广场店)
Sichuan cuisine · ⭐ 4.5
No. 241, First Floor, Baolong Urban Plaza, Gongye Road, Ninghua Subdistrict (Opposite Guohui Grand 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. 241, First Floor, Baolong Urban Plaza, Gongye Road, Ninghua Subdistrict (Opposite Guohui Grand Restaurant). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cabbage Dry Pot, Zhou's Ma Po Braised Pork, Salted Egg Eggplant.
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: 4.5
- Address: No. 241, First Floor, Baolong Urban Plaza, Gongye Road, Ninghua Subdistrict (Opposite Guohui Grand Restaurant)
- Popular dishes: Cabbage Dry Pot, Zhou's Ma Po Braised Pork, Salted Egg Eggplant, Spicy Cauliflower in Hot Pot, Rongcheng Lychee Meat
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Dishes
Cabbage Dry PotA stir-fried dish featuring cabbage, pork belly, chili, and garlic, known for its savory and slightly spicy flavor.
Zhou's Ma Po Braised PorkA richly flavored pork dish combining the spicy and numbing essence of Sichuan Ma Po style with the tender, savory texture of braised pork belly.
Salted Egg EggplantA Chinese home-style dish made with eggplant and salted egg yolk, where the eggplant is pan-fried and mixed with mashed salted egg for a rich, savory flavor.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Rongcheng Lychee MeatRongcheng Lychee Meat is a traditional Fujian dish made with pork tenderloin. The meat is cut into cubes, coated in starch, and deep-fried until crispy outside and tender inside. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, and salt is mixed and tossed with the fried meat to coat it evenly. The dish has a bright red color, crispy exterior, tender interior, and a rich sweet-sour flavor.
Minced Pork Steamed EggMinced pork steamed egg is a dish made primarily from eggs and minced pork. Beat the eggs, add water, mix well, strain to remove bubbles, then mix in the minced pork. Steam until the egg mixture sets.
Grandma's Handmade Radish and Pork Meatball SoupA comforting soup made with handmade pork meatballs and white radish, simmered in clear broth for a delicate, savory flavor.
Spicy Pickled Fish with Mapo SauceA spicy Sichuan dish featuring fish cooked in a flavorful broth of pickled vegetables, fermented black beans, and chili oil, delivering a bold, numbingly hot taste.
Spicy Frog KingA spicy dish featuring fresh frog meat stir-fried with chili, Sichuan peppercorns, and fermented bean paste, delivering a bold, numbingly hot flavor.
Spicy Mapo Crispy DuckA spicy Sichuan-style dish featuring crispy duck skin and a rich, numbingly hot sauce made with fermented black beans, chili, and minced pork.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.