Farmhouse Cuisine of Fujian (Financial & Accounting Store)
农家菜 · ⭐ 4.8
Ground Floor, Jingtai Building, Dongling 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 Ground Floor, Jingtai Building, Dongling 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, Eight Treasures Fish Head Pot, Farmhouse Mixed Stew.
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: Ground Floor, Jingtai Building, Dongling Road
- Popular dishes: Three-Flavor Spare Ribs, Eight Treasures Fish Head Pot, Farmhouse Mixed Stew, Farmhouse Mixed Vegetable Soup, Farmhouse Bamboo Shoot Dry Stew
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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.
Eight Treasures Fish Head PotEight Treasures Fish Head Pot features a fresh fish head simmered with eight premium ingredients like abalone, sea cucumber, shiitake mushrooms, scallops, shrimp, quail eggs, ham, and more, creating a rich, savory broth.
Farmhouse Mixed StewA hearty stew made with a mix of vegetables, meat, and tofu, slow-cooked to blend flavors—typical of rural Chinese home cooking.
Farmhouse Mixed Vegetable SoupA hearty soup made with a mix of seasonal vegetables, meat, and tofu, simmered to create a rich and nourishing dish.
Farmhouse Bamboo Shoot Dry StewA traditional stew made with dried bamboo shoots and pork, slowly cooked to bring out rich flavors and tender texture.
Mixed Seafood in SauceLaozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-Fried Double CrispA classic Chinese dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and savory flavor.
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.
Stewed Intestines with Yellow Wine LeesA dish made by stir-frying pig intestines with yellow wine lees, garlic, and ginger, resulting in a savory and slightly sweet flavor.
Sour Cabbage Black FishSour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.