丰火人间(象兴路店)
Barbecue · ⭐ 4.8
No. 32-1 Xiangxing 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. 32-1 Xiangxing Road. It is a Barbecue place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Pork Belly, Upgraded Hengge Mofan, Intestine.
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: Barbecue
- Rating: 4.8
- Address: No. 32-1 Xiangxing Road
- Popular dishes: Pork Belly, Upgraded Hengge Mofan, Intestine, Stuffed Green Pepper with Shrimp Paste, Pork Tetra
China trip · China travel
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Dishes
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Upgraded Hengge MofanAn upgraded version of the traditional Hengge Mofan, featuring marinated pork, crispy bread, and fresh vegetables for a rich, layered taste.
IntestineOffal dish made primarily from pork intestines, cleaned and blanched, then cooked by braising, stewing, or stir-frying. Commonly seasoned with ginger, scallions, garlic, and sometimes fermented bean paste or soy sauce.
Stuffed Green Pepper with Shrimp PasteA dish featuring fresh green peppers stuffed with delicate shrimp paste and steamed to perfection, offering a tender texture and savory flavor.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
DiaphragmTripe is a dish made primarily from beef diaphragm meat. The preparation method involves marinating the diaphragm meat, then grilling it on a rack until the surface is slightly charred and the inside remains tender, served with a specially prepared seasoning.
Fried Dough with Shrimp PasteA fusion dish combining crispy fried dough with tender shrimp paste, often served in a light broth or sauce for a satisfying texture contrast.
Seaweed and Pork Floss Fried RiceA flavorful rice dish made with warm rice, lard, crispy seaweed, and savory pork floss, mixed together for a rich and satisfying meal.
Bomb Lemon TeaA refreshing drink made with fresh lemon slices, tea, and sweetener, served over ice for a zesty and balanced flavor.
Pineapple Snowflake Beef CubesA fusion dish featuring tender beef cubes stir-fried with fresh pineapple chunks, offering a delightful balance of savory and sweet flavors.
Sour Cabbage with Pork BellySuancai pork belly is a traditional dish primarily made with pork belly and pickled cabbage. The preparation involves slicing the pork belly, chopping the pickled cabbage, stir-frying the pork until slightly golden, then adding the pickled cabbage to stir-fry together. Finally, seasonings are added and the dish is simmered briefly to allow the flavors of the pork and pickled cabbage to fully blend.