Restaurant

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.