Yutian Restaurant (Jinshan Ju Yuan Yi Lu Store)
江浙菜 · ⭐ 3.7
Shop 01, First Floor, Building 3, Longyuan C Residential Group, Juyuan First 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 Shop 01, First Floor, Building 3, Longyuan C Residential Group, Juyuan First Road. It is a 江浙菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Pork Kidney with Bone Marrow in Wine, Gutian Crisp Bamboo Shoots, Crispy Fish in Dry Pot.
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: 江浙菜
- Rating: 3.7
- Address: Shop 01, First Floor, Building 3, Longyuan C Residential Group, Juyuan First Road
- Popular dishes: Braised Pork Kidney with Bone Marrow in Wine, Gutian Crisp Bamboo Shoots, Crispy Fish in Dry Pot, Maoxuewang, Pickled Pepper Chicken
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Dishes
Braised Pork Kidney with Bone Marrow in WineA traditional Chinese dish featuring pork kidney and bone marrow braised in rice wine, offering a rich and savory flavor.
Gutian Crisp Bamboo ShootsA dish made from fresh bamboo shoots sourced from Gutian, Fujian, typically prepared by blanching or pickling and served chilled or lightly stir-fried for a crisp, refreshing taste.
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.
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.
Pickled Pepper ChickenA Sichuan dish made with fresh river chicken stir-fried with pickled chili peppers and spices, offering a spicy and tangy 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.
Steamed CuttlefishA Cantonese dish featuring fresh cuttlefish steamed with ginger and scallions, highlighting its tender texture and natural flavor.
Water SnailSnail is a dish primarily made from snail animals, typically using freshwater snails. After cleaning, the internal organs are removed and the snails are blanched in hot water to remove any fishy odor. During cooking, they can be stir-fried with spices such as chili, ginger, garlic, and doubanjiang (fermented broad bean paste), or stewed together with meat and vegetables to absorb flavor.
Lychee PorkLychee meat is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until crispy outside and tender inside. It's stir-fried with a sweet-and-sour sauce (made from ketchup, sugar, vinegar, and soy sauce) to coat evenly. The dish has a bright red color, crispy texture, and balanced sweet-and-sour flavor.
Scallion Oil Spare RibsA savory dish made with pork ribs simmered in scallion oil, resulting in tender meat infused with aromatic onion flavor.
Scallion Oil OysterA dish made with fresh oysters stir-fried in scallion oil, offering a delicate and savory flavor.