Yanzi Chuanxiang (Jincheng Building Branch)
Sichuan cuisine · ⭐ 3.6
No. 8 Shangbin Road (490 meters on foot from Exit A (Northeast) of Dongjieko Metro Station)
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. 8 Shangbin Road (490 meters on foot from Exit A (Northeast) of Dongjieko Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Loofah and Clam Soup, Salted Egg Eggplant, Chinese Yam and Wood Ear Mushroom.
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: 3.6
- Address: No. 8 Shangbin Road (490 meters on foot from Exit A (Northeast) of Dongjieko Metro Station)
- Popular dishes: Loofah and Clam Soup, Salted Egg Eggplant, Chinese Yam and Wood Ear Mushroom, Dry-Fried Green Beans, Dry Pot Frog Legs
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Dishes
Loofah and Clam SoupA light soup made with fresh loofah and clams, known for its clear broth and delicate flavor.
Salted Egg EggplantA Chinese home-style dish made with eggplant and salted egg yolk, where the eggplant is pan-fried and mixed with mashed salted egg for a rich, savory flavor.
Chinese Yam and Wood Ear MushroomStir-fried yam and black fungus is a dish made primarily from yam and black木耳. Peel and slice the yam, soak and clean the black fungus, then stir-fry or blanch together with light seasonings like salt and soy sauce to preserve natural flavors.
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 Pot Frog LegsA spicy Sichuan dish featuring fresh frog legs stir-fried with vegetables in a dry pot, known for its rich aroma and tender texture.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Crispy Fish in Dry PotA spicy Sichuan dish featuring crispy fish and vegetables stir-fried in a dry pot, known for its rich aroma and bold flavor.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stir-Fried Rice NoodlesStir-fried rice noodles is a Chinese dish primarily made with rice vermicelli. First, dry rice noodles are soaked until soft, then combined with vegetables, meat, or seafood as ingredients. These are quickly stir-fried in hot oil until cooked through, and finally seasoned with sauce and mixed evenly.
Cilantro Beef SaladCilantro beef salad is a cold dish made with cooked beef and fresh cilantro. Thinly sliced or diced beef is mixed with washed and drained cilantro, then seasoned with soy sauce, vinegar, garlic, chili oil, and more. Simple to prepare, it emphasizes freshness and balanced flavor.