Laocha Tou Beef Brisket Stew (Lianjiang Fengcheng Branch)
Hot pot · ⭐ 4.3
No. 8-42, Wenshan North Road
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 No. 8-42, Wenshan North Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: One-Meter Long Potato Shreds, Xiamen Noodles, Juice-absorbing Fried Dough Stick.
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: 4.3
- Address: No. 8-42, Wenshan North Road
- Popular dishes: One-Meter Long Potato Shreds, Xiamen Noodles, Juice-absorbing Fried Dough Stick, Lucky Crab Stick, Coconut Duck Blood
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Dishes
One-Meter Long Potato ShredsA Chinese home-style dish made by quickly stir-frying thin slices of potato, known for its crisp texture and tangy flavor with garlic, ginger, and vinegar.
Xiamen NoodlesA local specialty from Xiamen, made with instant noodles and fresh ingredients like shrimp, egg, and vegetables, served in a savory broth.
Juice-absorbing Fried Dough StickA Chinese snack where crispy fried dough sticks are soaked in rich broth to absorb flavor, resulting in a tender and savory bite.
Lucky Crab StickA dish made primarily with crab sticks, combined with vegetables and seasonings, typically steamed or stir-fried for a fresh and delicate taste.- Coconut Duck BloodA flavorful dish made with duck blood simmered in coconut milk, offering a smooth texture and rich, savory taste.
Cherry Blossom Cheese TofuA fusion dish featuring soft tofu topped with melted cheese and cherry blossom accents, offering a delicate balance of creamy richness and floral freshness.
Shacha Beef Brisket StewShacha beef brisket stew is a dish made primarily with beef brisket, seasoned with shacha sauce and spices, then slowly simmered. The preparation involves cutting the beef into pieces, stir-frying the spices, adding shacha sauce and适量 water, then slow-cooking until the beef is tender. Once the sauce has thickened, it is ready to serve.
Standard Chartered Lemon TeaA refreshing drink made with black tea, fresh lemon slices, and syrup. Brewed tea is cooled, mixed with lemon and sweetener, then served over ice or chilled.
Fatty Intestine and Chicken Feet StewFatty intestine chicken claw stew mainly uses pork intestines and chicken claws as key ingredients, cleaned and blanched before being simmered in a clay pot with ginger slices, green onions, and other seasonings. Add doubanjiang, chili, and star anise for richer flavor.
AdaziA traditional Chinese dish made with pork offal such as liver and heart, stir-fried with aromatics for a savory flavor.
Flying Fish Roe Tofu with FishA dish made of soft tofu, flying fish roe, and fish meat, offering a delicate texture and fresh flavor.
Spicy Sha Cha Intestine and Chicken Feet Hot PotMade with pork intestines and chicken feet, seasoned with sha cha sauce, chili, ginger, and garlic, then stewed. Rich broth with bold spiciness and aromatic flavor.