Shancheng Stone Pot Fish (Qingkou Branch)
Hot pot · ⭐ 3.7
No. 45-11, Xincheng 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 No. 45-11, Xincheng Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Original Soup Sour Fish, Sichuan Cured Pig Trotter, Sichuan Boiled Beef.
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: 3.7
- Address: No. 45-11, Xincheng Road
- Popular dishes: Original Soup Sour Fish, Sichuan Cured Pig Trotter, Sichuan Boiled Beef, Pickled Pepper Chicken King, Spicy猪腰 Stir-fry
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Dishes
Original Soup Sour FishA classic Sichuan dish featuring fresh fish and fermented vegetables in a tangy broth, known for its bold sour-spicy flavor.
Sichuan Cured Pig TrotterA traditional Sichuan dish made from pig trotters that are cured, air-dried, and then stewed to achieve a rich, savory flavor with a hint of spice.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Pickled Pepper Chicken KingFresh river chicken stir-fried with pickled chili and aromatic spices, delivering a spicy-sour flavor and tender texture.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Stir-Fried SnailsStir-fried snails is a Chinese dish featuring snails as the main ingredient, quickly stir-fried with chili, ginger, garlic, and green onions to enhance flavor. Proper heat control ensures tender, flavorful snail meat.
Third-Generation Sichuan Boiled FishA modernized version of traditional Sichuan boiled fish, featuring tender carp and vegetables in a spicy, numbing sauce with enhanced flavor and presentation.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.