Longxiang Island Wangjiang Lou Fish Farm
Hot pot · ⭐ 4.0
Dexing, Jiangzhong Village
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 Dexing, Jiangzhong Village. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cumin Flank Bones, Small River Shrimp, Blind Fish Soup.
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: 4.0
- Address: Dexing, Jiangzhong Village
- Popular dishes: Cumin Flank Bones, Small River Shrimp, Blind Fish Soup, Stir-Fried Clams, Braised Duck Kidney
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Dishes
Cumin Flank BonesCumin-flavored pork ribs are made from pork shoulder bones, blanched and stir-fried with cumin powder, chili powder, ginger, and garlic. The bone marrow makes the meat tender, enhanced by cumin's unique aroma for a rich flavor.
Small River ShrimpFresh river shrimp is the main ingredient in this dish. First, clean the river shrimp and drain off the water. Then, stir-fry with适量 of ginger, garlic, and seasonings until the shrimp turn red and release a fragrant aroma.
Blind Fish SoupA delicate soup made from fresh blind fish, seasoned with ginger and scallions, known for its clear broth and tender texture.
Stir-Fried ClamsStir-fried clams is a dish made with fresh clams, quickly stir-fried. After washing, clams are cooked with葱姜蒜 and seasoned with salt, cooking wine, and soy sauce until they open.
Braised Duck KidneyA Chinese dish made by braising duck kidneys in soy sauce, sugar, and wine until tender and flavorful.
Scallion Oil SquidA dish made with fresh squid stir-fried quickly in scallion oil, resulting in a tender and aromatic seafood delicacy.
ClamClams are a common shellfish, primarily made from fresh clams. After rinsing in clean water, they are briefly blanched or steamed until open, then simply cooked with scallions, ginger, garlic, and cooking wine to preserve their tender flavor.
Soy Sauce Simmered Mixed FishSoy sauce boiled mixed fish is a dish made with various types of small fish. After cleaning, the fish are simmered in soy sauce, ginger slices, and green onions. No complex seasonings are added to preserve the natural flavor and freshness of the fish.
Sour Bamboo Shoot and Perch SoupA flavorful soup made with fresh perch and sour bamboo shoots, simmered with ginger and scallions for a tangy, aromatic taste.
Stir-fried Leek with Sea ShrimpMade by stir-frying leeks with small sea shrimp, quickly cooked in hot oil to highlight a fresh and savory flavor. Main ingredients are leeks and sea shrimp, simple preparation with a light, refreshing taste.
Fish SkinFish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
Duck Soup with Rice NoodlesA traditional Jiangnan dish made with duck broth and soft rice noodles, rich in flavor and comfort.