Chongqing Xiaotian Di Sichuan Cuisine (Gudong Road Branch)
Sichuan cuisine · ⭐ 3.9
No. 60, Gu Dong 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. 60, Gu Dong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Duck Gizzard, Dry-Fried Green Beans, Dry-Fried Pork Intestines.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.9
- Address: No. 60, Gu Dong Road
- Popular dishes: Stir-fried Duck Gizzard, Dry-Fried Green Beans, Dry-Fried Pork Intestines, New-style Stone Pot Fish, Maoxuewang
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Dishes
Stir-fried Duck GizzardA Chinese stir-fry dish featuring duck gizzards as the main ingredient, sliced and quickly cooked with vegetables like green and red peppers, seasoned with soy sauce, cooking wine, ginger, and garlic to maintain a crisp and tender texture.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
New-style Stone Pot FishFresh fish slices are simmered with assorted vegetables in a stone pot, seasoned with special sauce and spices, preserving tender fish texture and rich, distinctive broth.
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.
Sichuan-style Boiled BeefA spicy Sichuan dish featuring tender beef slices cooked in a numbing and spicy broth with vegetables like bean sprouts and greens.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
King Frog Stir-fryA spicy and flavorful dish made with fresh frogs, stir-fried with chili, Sichuan pepper, and aromatic spices.
Stone Pot Frog LegsA dish featuring fresh frog legs cooked in a hot stone pot with chili, Sichuan pepper, and other seasonings, resulting in tender meat and bold spicy flavor.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Sour Spicy Potato StripsSour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.