Baiyun Mountain Yongtai Farmhouse Cuisine (Fuli Center Store)
农家菜 · ⭐ 3.8
No. 87, Changting Street
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. 87, Changting Street. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Twice-Cooked Pork, Maoxuewang, Yongtai Three Dry Stir-fried Pork Belly.
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: 农家菜
- Rating: 3.8
- Address: No. 87, Changting Street
- Popular dishes: Twice-Cooked Pork, Maoxuewang, Yongtai Three Dry Stir-fried Pork Belly, Yongtai Tea Oil Smoked Duck, Steamed Mandarin Fish with Osmanthus
China trip · China travel
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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.
Yongtai Three Dry Stir-fried Pork BellyA traditional Chinese dish featuring pork belly stir-fried with three dried ingredients, delivering a rich and spicy flavor.
Yongtai Tea Oil Smoked DuckYongtai Tea Oil Smoked Duck uses local duck meat marinated in Yongtai specialty tea oil and slowly smoked over fruitwood charcoal, resulting in tender meat with a rich aroma of tea and smoke.
Steamed Mandarin Fish with OsmanthusSteamed mandarin fish with osmanthus is a dish made from fresh mandarin fish, seasoned with ginger threads and scallions, then steamed to preserve its tender texture and natural flavor.
Stir-Fried Ginkgo NutsA dish made by stir-frying ginkgo nuts with garlic and ginger, resulting in a crisp and fresh flavor.
Egg and Oat Stir-fryA simple stir-fry dish made with eggs and oats, seasoned lightly with salt and scallions for a soft, savory flavor.
Pork Skin Sour and Spicy SoupA savory soup made with pork skin, vegetables, and a tangy spicy broth, perfect for warming up the body.
Fatty Intestine and Duck Blood StewA spicy Sichuan dish made with pork intestines and duck blood, simmered in a rich, aromatic broth with chili and Sichuan peppercorns.
Clam and Loofah SoupA light and fresh soup made with clams and loofah, simmered gently to preserve natural flavors.
Long Beans with EggplantA stir-fry dish of long beans and eggplant, seasoned with garlic, chili, and soy sauce for a savory, slightly spicy flavor.