Ma Ji Chao Shan Seafood Hot Pot Old Store (Pingtan Branch)
小吃快餐 · ⭐ 3.8
No. 30–1 Longfeng East Road, Tancheng Town, Pingtan Comprehensive Experimental Zone
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. 30–1 Longfeng East Road, Tancheng Town, Pingtan Comprehensive Experimental Zone. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Chicken Feet, Youtiao, Oyster Omelette.
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: 小吃快餐
- Rating: 3.8
- Address: No. 30–1 Longfeng East Road, Tancheng Town, Pingtan Comprehensive Experimental Zone
- Popular dishes: Chicken Feet, Youtiao, Oyster Omelette, Seafood Congee, Taro and Spare Ribs
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Dishes
Chicken FeetFengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
YoutiaoYoutiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
Oyster OmeletteOyster omelet is a pan-fried dish made primarily with fresh oysters, combined with eggs, sweet potato starch, and vegetables such as green onions and garlic shoots. The oysters are mixed with beaten eggs and sweet potato starch to form a batter, then fried in a pan until golden brown on both sides, resulting in a crispy exterior and tender interior.
Seafood CongeeSeafood porridge is a rice dish primarily made with various seafood ingredients such as shrimp, fish fillets, and crab meat, cooked together with rice. During preparation, you can add seasonings like ginger strips and green onions according to personal taste. The porridge has a smooth texture, and the freshness of the seafood blends perfectly with the aroma of the rice.
Taro and Spare RibsPork rib and taro stew features blanched ribs and taro cooked slowly in broth with seasonings until tender. Taro absorbs the rich sauce, becoming creamy, while the ribs stay juicy—perfectly balanced.
Shrimp and Scallop Rice PorridgeA savory rice porridge made with shrimp and scallops, simmered slowly for a rich, smooth texture.
Shrimp and Crab Rice PorridgeA savory rice porridge made with fresh shrimp and crab meat, simmered slowly for a rich, smooth texture.
Prawn Dumpling SupremeShrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
Fresh Shrimp DumplingsFresh shrimp dumplings made with glutinous rice and fresh shrimp, minced shrimp mixed with seasonings, wrapped in thin flour dough into half-moon or ingot shapes, then steamed. Emphasis on tender shrimp and soft glutinous rice.
Eel and Shrimp CongeeA savory porridge made with fresh eel and live shrimp, slowly cooked to a smooth, rich consistency.
Black Rice CakeBlack rice cake is a dessert made primarily from black rice. After soaking, the rice is ground into a paste, mixed with glutinous rice flour and sugar, then steamed. It has a deep brown color, soft and sticky texture, and a distinctive aroma of black rice.