Mijue (Wangzhuang Branch)
Sichuan cuisine · ⭐ 3.7
No. 96, Changle Middle Road, Building 9, Wangzhuang Yiyuan, 1st Floor, Unit 08
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. 96, Changle Middle Road, Building 9, Wangzhuang Yiyuan, 1st Floor, Unit 08. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Crawfish, Spicy Frog Legs in Dry Pot, Signature Mao Xue Wang.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 96, Changle Middle Road, Building 9, Wangzhuang Yiyuan, 1st Floor, Unit 08
- Popular dishes: Crawfish, Spicy Frog Legs in Dry Pot, Signature Mao Xue Wang, Spicy Water-Boiled Frog, Boiled Three Kingdoms
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Dishes
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Signature Mao Xue WangSpicy Sichuan-style Mao Xue Wang is a hot pot dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. The ingredients are blanched or boiled together and then finished with a drizzle of hot oil and seasonings such as chili peppers and Sichuan peppercorns.
Spicy Water-Boiled FrogFresh frog cooked in a spicy broth with vegetables and seasonings, delivering a bold, numbingly hot flavor.
Boiled Three KingdomsSichuan-style boiled meat dish featuring beef, chicken, and fish slices blanched separately, then cooked with bean sprouts and cabbage in a spicy麻酱 broth. Topped with Sichuan peppercorns, chili flakes, and green onions for layered flavors.
Pickled Pepper ChickenA Sichuan dish made with fresh river chicken stir-fried with pickled chili peppers and spices, offering a spicy and tangy flavor.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Tomato and Beef with Enoki MushroomsA popular Chinese dish featuring tomatoes, enoki mushrooms, and beef slices, stir-fried or simmered to create a savory, tangy flavor.
Sour Soup Sole FishSour soup cod is made with cod as the main ingredient, cooked in a specially prepared sour broth. The fish meat is tender and fresh, while the broth is spicy and sour, stimulating the appetite. It blends various spices and seasonings to create a unique flavor.
Sour Cabbage Black FishSour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.