Ye Feng Chun Jiu Guan (Shangxia Hang Branch)
特色菜 · ⭐ 4.2
150 meters southeast of the intersection of Santong Road and Xiahang Road (formerly Shuanghang Ancient Wine House)
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 150 meters southeast of the intersection of Santong Road and Xiahang Road (formerly Shuanghang Ancient Wine House). It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Unfiltered Glutinous Rice Wine, Sichuan Chili Frog, Osmanthus Rice Wine Chicken.
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: 特色菜
- Rating: 4.2
- Address: 150 meters southeast of the intersection of Santong Road and Xiahang Road (formerly Shuanghang Ancient Wine House)
- Popular dishes: Unfiltered Glutinous Rice Wine, Sichuan Chili Frog, Osmanthus Rice Wine Chicken, Peach Blossom Wine Infusion, Salted Pepper Duck Neck Bones
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Dishes
Unfiltered Glutinous Rice WineUnfiltered glutinous rice wine is made from fermented glutinous rice, offering a sweet and smooth taste with a subtle aroma of rice and alcohol.
Sichuan Chili FrogXiao Mi Jiao Love Frog is a dish made primarily with bullfrog, stir-fried with辅料 such as small chili peppers, garlic, ginger, and green onions. After preparation, the bullfrog is blanched or briefly fried, then stir-fried together with sliced small chili peppers and other seasonings to blend the flavors.
Osmanthus Rice Wine ChickenChicken stewed with rice wine and osmanthus flowers, resulting in a fragrant and savory dish.
Peach Blossom Wine InfusionPeach blossom wine is made from fresh peach blossoms blended with glutinous rice wine or yellow wine. Main ingredients include peach petals, glutinous rice flour, and sugar. Wash the petals, mix with rice flour, add sugar and wine, stir well, then steam until cooked, allowing the peach fragrance to blend with the rice aroma.
Salted Pepper Duck Neck BonesA dish made with duck neck bones marinated, deep-fried, and stir-fried with salt, pepper, and aromatics for a savory, crispy texture.
Beef and Radish StewBeef and radish stewed slowly in a clay pot, resulting in tender meat and flavorful, soft radish.
Special Duck Gizzard BlossomA dish featuring duck gizzard sliced into flower shapes, stir-fried with vegetables and spices for a crisp, flavorful bite.
Lychee PorkLychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
Spicy CrabSpicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.
Spicy Duck HeadsSpicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
Chicken Feet and Pork Rib StewA comforting stew made with chicken feet and pork ribs, slow-cooked until tender and flavorful.