Yuan Ji Chuan Chuan Xiang
Hot pot · ⭐ 4.2
No. 16, South Section of Dongmen 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 No. 16, South Section of Dongmen 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: Five-Spice Beef, Bacon and Chives, Xiao Jun Gan.
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: 4.2
- Address: No. 16, South Section of Dongmen Street
- Popular dishes: Five-Spice Beef, Bacon and Chives, Xiao Jun Gan, Plum Juice, Sichuan-style Small Pot
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Dishes
Five-Spice BeefFive-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
Bacon and ChivesBacon and chives is a dish primarily made with bacon and chives. The preparation is simple: first, slice the bacon and wash and cut the chives into segments; then, heat a pan, sauté the bacon until slightly browned, add the chives, and stir-fry quickly; finally, season with an appropriate amount of salt and chicken essence, stir well, and serve.
Xiao Jun GanXiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
Plum JuiceA traditional Chinese beverage made from plums, hawthorn, and rock sugar, offering a refreshing sweet-and-sour taste.
Sichuan-style Small PotA Sichuan-style small pot made with pork bones or chicken as base, combined with potatoes, tofu, and cabbage, simmered slowly with chili peppers and Sichuan peppercorns, delivering a rich, spicy, numbing, and savory flavor with a hearty broth.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Sichuan Pepper BeefSichuan-style pickled chili beef is a dish made primarily with beef, combined with辅料 such as pickled chili peppers, garlic, and ginger. The beef is sliced and marinated with seasonings, then stir-fried together with the pickled chilies to allow the beef to absorb the spicy and sour flavors. The result is tender, juicy meat with a rich and intense taste.
Sour Soup PotSour soup pot is based on a sour broth, with main ingredients including pork, chicken, or beef, and accompaniments such as tofu, vegetables, and vermicelli. To prepare, first boil the sour broth base, then add the main ingredients and side dishes to simmer until fully cooked. The soup has a clear color with a mild sour taste and rich flavor.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Spicy Three-Flavor Yang-Yang PotA spicy Sichuan-style hot pot featuring a dual-boil setup with numbing麻辣 broth and clear soup, served with beef, fish, tofu, and mushrooms.