Jiao Jiao Tong Lu Hot Pot Chicken (Fuzhou University Branch)
Hot pot · ⭐ 4.1
Fuzhou University, Shangjie Town
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 Fuzhou University, Shangjie Town. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Crisp Edamame, Chicken, Chicken Feet and Shrimp Hot Pot, Signature Hot Pot Chicken.
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: Hot pot
- Rating: 4.1
- Address: Fuzhou University, Shangjie Town
- Popular dishes: Crisp Edamame, Chicken, Chicken Feet and Shrimp Hot Pot, Signature Hot Pot Chicken, Pork Rib, Shrimp, and Chicken Hot Pot, Bullfrog and Chicken Hot Pot
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Dishes
Crisp EdamameA refreshing cold dish made with fresh edamame, blanched and chilled, then seasoned with garlic, soy sauce, vinegar, and sesame oil for a crisp and savory taste.
Chicken, Chicken Feet and Shrimp Hot PotA spicy fusion dish featuring chicken, chicken feet, and shrimp simmered in a rich, numbingly spicy broth with aromatic spices.
Signature Hot Pot ChickenSignature Hot Pot Chicken features chicken as the main ingredient, combined with potatoes, wide rice noodles, bean sprouts, and other ingredients. The dish is stir-fried with hot pot seasoning and then simmered in water to infuse flavor into the chicken. A variety of spices and chili peppers are added during cooking to create a rich and aromatic broth.
Pork Rib, Shrimp, and Chicken Hot PotA hearty fusion dish featuring pork ribs, shrimp, and chicken simmered in a rich, spicy broth with vegetables.
Bullfrog and Chicken Hot PotBullfrog and Chicken Hot Pot is a fusion dish featuring bullfrog and chicken as main ingredients. The bullfrog and chicken are cut into pieces and marinated with cooking wine, ginger, and scallions to remove any unwanted odors. In a hot wok, oil is heated, and ingredients like fermented bean paste, dried chilies, Sichuan peppercorns, ginger, and garlic are stir-fried until fragrant. The marinated bullfrog and chicken are then added and stir-fried. Next, broth or water is poured in, seasoned with light soy sauce, dark soy sauce, sugar, etc. After bringing to a boil, the heat is reduced to simmer, allowing the flavors to penetrate. Vegetables like green peppers and onions may be added before serving. The dish has a rich broth, tender bullfrog meat, and savory chicken, typically enjoyed as a hot pot cooked at the table.