Rural Resort · Fujian Cuisine (Jin Rong North Road Branch)
农家菜 · ⭐ 4.8
No. 56 Jinrong North Road
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. 56 Jinrong North Road. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Flavor Spare Ribs, Homestyle Stir-Fried Pork, Spicy Pot-Braised Cabbage.
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: 农家菜
- Rating: 4.8
- Address: No. 56 Jinrong North Road
- Popular dishes: Three-Flavor Spare Ribs, Homestyle Stir-Fried Pork, Spicy Pot-Braised Cabbage, Imperial Hot Pot Mix, Wangwang Taro Cake
China trip · China travel
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Dishes
Three-Flavor Spare RibsA Chinese dish featuring pork ribs braised in a blend of sweet, salty, and spicy sauces, resulting in tender, flavorful meat.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Spicy Pot-Braised CabbageDry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
Imperial Hot Pot MixA hearty stew combining meats, vegetables, and tofu in a rich broth, perfect for warming the soul.
Wangwang Taro CakeA sweet dessert made from taro, rice flour, sugar, and oil. The taro is steamed, mashed, mixed with seasonings, coated in rice flour, and deep-fried until golden and crispy on the outside, soft and sweet inside.
Pickled Pepper ChickenA Sichuan dish made with fresh river chicken stir-fried with pickled chili peppers and spices, offering a spicy and tangy flavor.
Pork head meatPork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
Salt and Wine Hetian ChickenA dish made with Hetian chicken marinated in salt and rice wine, then braised to tender perfection with a savory, subtly aromatic flavor.
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.
Sour Beef SoupSour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.