城市餐厅榜单
30 家上榜餐厅 — 汇总米其林、必比登、黑珍珠、必吃榜、World's 50 Best 等权威榜单。榜单为品质参考,不影响排序,不在站内结账。
The restaurant is located in a historic area where many famous scholars lived during the North Song Dynasty. The interior sports original architectural details, while the menu pays homage to traditional Fujian food culture. The head chef has been cooking professionally for over 30 years; his sliced conch in red vinasse sauce accentuates the briny-sweet taste of the sea snail. Hand-pounded rice cake is the perfect companion to any seafood dish.
The owner, a returnee from Australia, has worked closely with the chef to develop two tasting menus that mirror the seasons. Bearing a strong European slant, the menus star first-rate produce from around the world, occasionally featuring the local condiments for which Fuzhou is famous, such as red wine lees and laver. The owner also doubles as the sommelier – ask him to pair the food with libations from the extensive wine list.
TripAdvisor 评论样本 · 4.2/5 · 99 条
Hatter位于拉姆齐，提供欧洲当代风格餐饮。食物方面，自制汤品、法式吐司、煎饼及三明治广受好评，食材新鲜且分量适中；但部分顾客反映茶包不足、咖啡口味淡或菜品味道奇怪。服务总体友好，员工乐于助人，但在高峰时段可能因人手不足导致上菜缓慢。环境温馨舒适，适合休闲用餐，尽管外观不起眼且卫生间设施较基础。整体而言，这是一家注重基本品质的本地咖啡馆，体验取决于具体时段和菜品选择。
适合寻求温馨本地氛围和自制简餐的旅客，建议避开高峰时段以确保最佳服务体验。
The interior sports a tasteful green colour scheme with plant motifs and fish scale tiles for a style poised between Jiangnan and Fuzhou. In the same vein, the menu features authentic Huaiyang classics alongside Fujian produce and Minnan twists. Braised yellow croaker ‘lion’s head’ meatball impresses with rich silky texture and deep umami. Consider pre-ordering the ginger eight-treasure duck. Each of the 12 private rooms is equipped with tea serving facilities.
官网This architectural behemoth dripping in charm boasts a striking entrance and a cathedral ceiling in the dining room. A live fish tank showcases the freshest catch shipped from Chaoshan daily. Other fish and produce are displayed over a bed of ice, in wet market style. The Chaoshan chefs pride themselves on authentic recipes like braised meat in a spiced soy marinade. Also try the blanched yellowtail scad served cold with a bean sauce on the side.
Close to scenic spots, this simple shop attracts locals and tourists alike. As its sign says, lao hua, or rice vermicelli in pork broth, is the signature dish. But their hand-pulled noodles and ribbon rice noodles are equally good. For toppings, opt for the classic combos, or customise your own: braised pork intestine and deep-fried dough stick deliver lovely textures and mop up the broth. Bone marrow dressed in scallion oil is also worth trying.
Min Shi Fu is well known for its live seafood and local delicacies. There is no menu. Just pick your own ingredients from the live fish tank and ask the server to recommend the best ways to prepare them. In addition to live shrimps, crabs, bivalves and whelks, the signature oyster fritter is very popular and boasts plump oysters, aromatic scallion and crisply fried egg batter. Everything is cooked to order and showcases solid techniques.
This restaurant, which doubles as an art gallery, is adorned in the owner’s art collection. In the kitchen, the young chef from Putian adds a new twist to Fujian fare. Large mactra clams, blanched in boiling chicken stock for 10 seconds by the table, impress with deep umami, perfect cooking and crisp texture. Traditional sliced conch in wine lees sauce is given a new spin, with the red vinasse exuding a unique fragrance.
The owner from Xi’an couldn’t find any restaurant serving authentic cooking from his hometown, so he opened his own! The spartan room is clean and rustic. The kitchen team from Shaanxi deftly pull noodles by hand. The signature biangbiang noodle – there is only one long noodle in a bowl – is toothsome and expertly crafted. The aromatic spiced oil dressing clings nicely to the noodle, while cabbage, bean sprouts and chives provide crisp textures.
This kitchen run by Fu'an natives specialises in dishes from their home city; "167" refers to the length of the city's coastline in kilometres. Naturally, seafood from Fu'an is the main draw – look for yellow croakers, sea bass and the like in the display fridge – but other home-style favourites such as drunken pork ribs in a sweet, tangy sauce, fried rice vermicelli with lovely wok hei, and herbal soups double-boiled in urns are also popular.
Despite a very low-key ambiance, this shop in a residential neighbourhood has built a loyal following courtesy of its mini wontons called bian rou, made fresh daily in-house. Bouncy pork filling is enrobed in a translucent, wafer-thin wrapper made with starch and ground pork, served in umami-laden pork bone broth. On top of that, order blanched noodles tossed in sauces, soy-marinated egg, or blanched pork with tendon attached that boasts springy texture.
Opened in 2020 as the premium version of a longstanding Fuzhou institution, Jing Li targets an upmarket business clientele. Burgundy seats and details grace the elegant wood-rich interior. On the menu, local Minnan classics are creatively melded with other cuisines. The dishes made with red yeast rice wine lees, such as the deep-fried wine lees-marinated eel, and longevity noodles with pork trotter braised in wine lees, are particular standouts.
In business for over 10 years, this restaurant has become part of the collective food memory of Fuzhou citizens. Despite the remote location and lack of ambience, locals come in droves for well-made home-style dishes and seafood at wallet-friendly prices. The deep-fried Bombay duck in peppered salt seduces with velvety meat and a crispy crust. Drunken spare ribs in sweet and sour sauce feature layers of textures and subtle warmth from the spices.
This tiny shop in an alley has been around for decades. Without bells and whistles, it has earned a loyal following with its rustic traditional Fuzhou sweets. The concise menu stars a lineup of all-time favourites. Simmered in a claypot for nine hours, the peanut soup is a creamy and nutty delight. Taro paste pleasantly surprises with small chunks of starchy taro which adds to the texture. The lotus root cake and sweet sticky rice are also worth a try.
Founded by Lin Yi Nen over 40 years ago, this no-frills shop has moved many times, but always within the same neighbourhood. Its bestseller is old-time comfort food – pork blood curd soup with noodles or rice vermicelli. The noodles are toothsome and velvety and toppings, like pork offal and pork blood curd, are served in separate dishes. The spongy pork blood curd soaks up the flavoursome clear broth and every bite bursts with umami.
This restaurant founded in the 1960s may look a bit dated, but the incredible smell of beef never fails to lure us in. Despite strong local competition, Yi Qiang stands out with their longstanding Fuzhou recipes, such as beef rib soup, beef offal and ground beef meatballs, served with noodles and buns. Their beef rib soup is mildly perfumed with Chinese herbs, emphasising the robust, beefy flavour. Pair with a basket of xiao long bao.
Just a stone's throw from the famous Yongde Guild Hall, this restaurant in the Shangxiahang Historical District is made up of the restored buildings housing private rooms, a main dining room and a tea parlour. The menu is mostly Fujianese, with a few Cantonese options and original creations. The Yongchun white duck soup impresses with deep herbal aromas; the Xiamen Sha Cha seafood hot pot with abalone, squid, oysters and shrimps is too good to miss.
In 1937, Grandpa Chen started hawking his sweet peanut soup with a bamboo pole on his shoulder. Today, his grandchildren make the rustic sweets just as he did, but serve them in a neat cosy room at affordable prices. The peanut soup tastes divine, hot or chilled, as melt-in-the-mouth peanuts impart a lingering nuttiness. Taro paste is also well crafted and sports a velvety texture and robust flavour. The toasted sesame topping is to die for…
For over 10 years, this restaurant has been serving live seafood alongside a range of Fuzhou dishes. Only private rooms are available and there is no paper menu – diners are asked to pick their own seafood from the live fish tank. What sets it apart from the competition is its obsession with rare seafood and exotic ingredients. Try sautéed clam worms with flowering chives that taste meaty and smoky, or buttery skate liver in lotus leaf buns.
This no-frills shop is famous for lao hua, or Fujian-style noodle soup. First, pick your noodles from the 18 choices, then choose your toppings from dozens of options, ranging from offal and blood curd to oyster and squid. Made fresh daily, their MSG-free pork bone broth boasts depth and umami. Feel free to sprinkle scallion, coriander, pickles and fried garlic on top. Beef brisket fat dressed in a mildly spicy sauce is also a good choice.
With nine private rooms in a two-storey villa, Harmony Garden offers warm, friendly service and Fujian cooking with creative twists. The owner used to run a tea leaf business, which explains the antique tea ware and tea leaves on sale. Signatures include stir-fried sliced conch in red yeast rice wine lees, which marries lingering aromas and a crisp texture. Drunken pork ribs are deep-fried before being tossed in a tangy wine vinegar glaze.
This pink villa is a private-room-only restaurant specialising in the cuisine of Fuqing City, Fujian, with clear Putian-style culinary influences. Seafood like razor clam and shrimp is the house signature. The crispy Fuqing oyster fritter brims with cabbage, oysters, razor clams and pork. Pickled bamboo shoot gives razor clam soup a kick and the bivalves coated in sweet potato starch stay plump and juicy.
The owner, who hails from Ninghua County, used to be a chef. To bring authentic Ninghua-style Hakkanese cooking to Fuzhou, he sources the best chicken, pork and vegetables from the small farms of his home county. Simply seasoned with scallion, ginger and rice wine, the must-try "concubine chicken" uses free-range birds with yellow skin and firm, flavourful meat. The lychee pork in sweet and sour sauce is made with the collar meat of black wild boar.
One of the most beloved lao hua noodle shops in Fuzhou, Wei Rong is jam-packed with noodle lovers day and night. Pick your noodles and toppings – the seafood, meats and offal are all fresh and top-notch. The pork broth is loaded with meaty flavours; the best way to enjoy the broth is to dip in a deep-fried dough stick for added crispness. Open from morning till late, this is the place to come for a noodle fix almost any time of the day.
This smart restaurant comes complete with a manicured garden, a main dining room and lavish private rooms. The Cantonese head chef, well versed in Cantonese barbecue, sizzling claypot dishes, and dim sum, has been practising his art for over 20 years. He prides himself on his double-boiled soups, slow-cooked for four hours to allow flavours to mingle. Stewed Silkie chicken soup in coconut uses coconut juice instead of water for a nutty-sweetness.
The wood-rich interior feels warm and cosy and the food, in the same vein, is comforting and familiar. The menu stars the hits of Fuzhou cuisine and cleverly uses local ingredients to create authentic flavours. Expect items like fried pork belly marinated in red vinasse, razor clams and sautéed sticky rice cake with mud crab. The quick-fried crisp duo, jellyfish and pork kidney in sweet and sour sauce, is another bestseller.
This stylish venue in a shopping mall sports low fabric-clad partitions that provide privacy and enhance the overall vibe. The kitchen is helmed by a Sichuanese chef; the extensive menu covers most bases of authentic Sichuan fare. Try pork belly braised in wine and soy with salted duck egg and rice for a satisfying meal. The Sichuan classic jidouhua – minced chicken and egg white poached in chicken stock to mimic tofu texture – is also impeccably crafted.
Lao hua, or Fujian-style noodle soup, is usually considered frugal eats. This shop, however, champions a novel lao hua that uses luxury seafood such as live abalone and razor clam. The modern, cosy room is also worlds apart from your average lao hua stall. Just indicate your favourite toppings and noodles to the server. The kitchen team will then cook them to perfection. Also try pork head meat dressed in Sichuan pepper sauce.
A Fuzhou native himself, the owner-chef worked in a famous steakhouse in New York for decades before opening his own business. This branch, decorated in a bold, ‘masculine’ style with a touch of class, was opened in 2022. The star of the show is juicy, tender 28-day dry-aged steaks grilled to your preferred doneness. Those dry-aged for 42 days need pre-ordering. You will also find dry-aged sea fish and European fare on the menu.
TripAdvisor 评论样本 · 3.9/5 · 80 条
J & A Steak House（Farmingville店）综合评分3.9/5。食物质量获高度认可，牛排、猪排及海鲜备受好评，分量充足；但部分顾客反映上菜节奏慢。服务总体友好，但偶有管理冲突或配送问题引发不满。氛围朴实，非高档风格，停车入口隐蔽。价值方面评价两极：虽被赞性价比高，但也有投诉价格偏高或存在隐性消费。总体而言，适合追求实惠美式牛排餐食的顾客，但需对等待时间和环境简陋有所预期。
适合寻求地道美式牛排和实惠分量的家庭聚餐，但请预留充足用餐时间并降低对环境精致度的期待。
The spacious room has a live fish tank and display fridges at the entrance. The founder hails from Songxi County in northern Fujian, and the menu features specialities and snacks from there. The Lan Gu-style smoked yellow croaker impresses with its delicate flesh and subtle smokiness; chilli sauce further accentuates the umami. The traditional snack radish puff is crispy and golden, creating a stark contrast with the soft, juicy radish chilli filling.
Nestling at the foot of a hill, this historical mansion dates from the Ming Dynasty. The owner restored it in 2018, turning it into a restaurant-cum-gallery space. The chef imbues traditional Fujian recipes with a modern edge. Try his line-caught squid in Sichuan red oil – the squid is tender, but bouncy in texture, and loaded with umami. Private rooms only; book one and order a menu tailored to your budget and taste.