Xin Ru Jia Fujian Cuisine · Business Banquet · Group Tour Meals (Shangxia Hang Branch)
地方菜 · ⭐ 4.1
Fashi Pavilion, Shangxia Hang Historic and Cultural Block, Longping Road (Units 4-1 and 4-2, 1st Floor)
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 Fashi Pavilion, Shangxia Hang Historic and Cultural Block, Longping Road (Units 4-1 and 4-2, 1st Floor). It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Fish Lips, Mixed Soup, Rongcheng Lychee Meat.
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: 地方菜
- Rating: 4.1
- Address: Fashi Pavilion, Shangxia Hang Historic and Cultural Block, Longping Road (Units 4-1 and 4-2, 1st Floor)
- Popular dishes: Cold-Mixed Fish Lips, Mixed Soup, Rongcheng Lychee Meat, Sichuan Boiled Beef, Pickled Pepper Chicken King
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Dishes
Cold-Mixed Fish LipsA cold dish made from fish lips mixed with vegetables and seasoned dressing, known for its crisp texture and savory flavor.
Mixed SoupA hearty soup made by simmering a variety of ingredients such as meat, tofu, and vegetables together to create a rich, flavorful broth.
Rongcheng Lychee MeatRongcheng Lychee Meat is a traditional Fujian dish made with pork tenderloin. The meat is cut into cubes, coated in starch, and deep-fried until crispy outside and tender inside. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, and salt is mixed and tossed with the fried meat to coat it evenly. The dish has a bright red color, crispy exterior, tender interior, and a rich sweet-sour flavor.
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.
Fried Eel in Fermented Rice WineA dish made by marinating eel in fermented rice wine, then coating and deep-frying it to achieve a crispy exterior and tender interior with a rich, aromatic flavor.
Stir-Fried Double CrispA classic Chinese dish made with pork stomach and duck intestine, stir-fried quickly for a crisp texture and savory flavor.
Red Crab RiceRed crab rice features fresh red crab steamed with fragrant rice and seasonings, resulting in a rich, savory dish where the rice absorbs the crab's natural umami.
Taro Paste Eight Treasure RiceA traditional Chinese dessert made with glutinous rice, red beans, lotus seeds, dates, and other ingredients, topped with smooth taro paste.
Plum Salted PeanutsA classic Chinese cold dish made with peanuts and dried plums, offering a sweet and sour flavor with a crunchy texture.
Marinated ClamsA cold dish made by marinating fresh clams in yellow wine, ginger, and scallions, resulting in a delicate and aromatic flavor.
Golden Pepper Crispy FishFresh carp is stir-fried with golden chili peppers and deep-fried to achieve a crispy texture, delivering a spicy and savory flavor.