Chen Jie Noodles (Zhongtian Feicui City Branch)
地方菜 · ⭐ 3.5
Building 3, Zhongtian Feicui City, No. 10 Wangcuo 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 Building 3, Zhongtian Feicui City, No. 10 Wangcuo Road. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Lǎo Huà, Oyster, Pork Skin.
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: 地方菜
- Rating: 3.5
- Address: Building 3, Zhongtian Feicui City, No. 10 Wangcuo Road
- Popular dishes: Lǎo Huà, Oyster, Pork Skin, Pork Blood Dish, Bone Marrow
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Dishes
Lǎo HuàA Fujian specialty featuring hand-pulled noodles in a savory pork bone broth, topped with boiled eggs, meat slices, and greens.
OysterOyster is a popular seafood ingredient, often steamed, stir-fried, or used in soups. Known for its tender texture and rich flavor, it's widely enjoyed in coastal regions.
Pork SkinPork skin is cleaned, blanched to remove odor, then slowly stewed with water and seasonings until tender. It can be sliced or cut into strips and eaten cold, mixed, or stir-fried.
Pork Blood DishA traditional dish made from pork blood, typically boiled or stir-fried with seasonings like ginger, garlic, and chili for a smooth, savory taste.
Bone MarrowBone marrow is a rich, savory dish made from the marrow inside animal bones, often roasted or simmered to enhance its creamy texture and deep flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.