Chongqing Chuanxiang Ge Kitchen (Yuefeng South Road Branch)
Sichuan cuisine · ⭐ 3.5
Building B, Fuma Mingcheng, No. 147 Yuefeng South 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 Building B, Fuma Mingcheng, No. 147 Yuefeng South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Eel Segments, Homestyle Smoked Pork Belly, Spicy Chicken Offal Stir-fry.
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: 3.5
- Address: Building B, Fuma Mingcheng, No. 147 Yuefeng South Road
- Popular dishes: Braised Eel Segments, Homestyle Smoked Pork Belly, Spicy Chicken Offal Stir-fry, 水煮活鱼, Stir-Fried Seasonal Vegetables
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Dishes
Braised Eel SegmentsA dish made with eel segments braised in a savory sauce, known for its tender texture and rich flavor.
Homestyle Smoked Pork BellyA traditional Chinese cured pork made by salting, air-drying, and smoking, known for its rich aroma and savory flavor.
Spicy Chicken Offal Stir-fryDry Pot Chicken Offal is a dish made primarily from chicken hearts, gizzards, and liver, stir-fried with chili peppers, scallions, ginger, and garlic. First, the chicken offal is cleaned and cut into bite-sized pieces, then stir-fried together with various seasonings until fully cooked and well-seasoned. Finally, it is served in a preheated dry pot to maintain its temperature, delivering a rich aroma and flavorful experience.
水煮活鱼水煮活鱼是一道以鲜活鱼类为主料，配以豆芽、白菜等蔬菜，用油炸过的辣椒和花椒炒香后加水煮制而成的菜肴。鱼片在热油中快速烫熟，再与调料混合，最后撒上葱姜蒜末和香菜点缀。
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Burnt Chili FishBurned pepper fish is a dish made with fresh fish and chili peppers like green and red peppers. The fish is cleaned and cooked by frying or steaming, while the peppers are roasted, peeled, and chopped. Then, the peppers are stir-fried with seasonings and poured over the fish or mixed evenly.
Braised Frog LegsA Chinese dish made by braising frog legs in a savory sauce with soy sauce, sugar, and aromatics.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Sour Cabbage and Wuhua FishA dish made with Wuhua fish and sour cabbage, simmered with ginger, garlic, and spices for a tangy, savory flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.