Went last night after fireworks.
First had the soup with two types of balls, meatballs and fishballs. fuzhou fishballs are made with a fish and starch paste formed into a ball AROUND a forcemeat (probably pork) ball, then boiled in broth. The meatball is often a forcemeat ball wrapped in a paper thin slice of meat. Here, it's wrapped in a paperthin slice of cabbage. Both quite tasty. The balls aren't strongly flavored, dipping in a bit of vinegar works nicely (not all that authentic, but i liked it that way).
Next, two "cakes." think light omelette-like mass formed into a doughtnut and then fried - one shrimp cake, one oyster cake (mandarin, xiabing, li4bing). deep-fried, delicious.
Next two dishes, the shengchao keli - english, clams in black bean sauce (the chinese doesn't mention the black bean sauce [douzhi?]), and the hongzao jikuai, pieces of chicken in red [rice] wine [lees] sauce. The first was quite good, clams in shell with onions, peppers and carrot, stir-fried and then mixed with a black bean sauce. similar to cantonese, but I thought a bit lighter and fresher tasting. The chicken in red rice wine lees sauce is a Fuzhou specialty. You can get jikuai, chicken pieces like we did, that are often just a bit of meat on bone with skin, the chicken is hacked. You can also get the same dish with jiding, boned and skinned chicken pieces, but the texture of the meat is different. classically, it's done the hacked way. This comes with some donggu/shiitake/winter mushrooms in the sauce. delicious.
Ordered the sweet taro pudding for dessert, like a sweet potato mass, grey-purple color. comfort-food tasting. they brought oranges at the end.
Total with tax but before tip, $32.
NB: was told they will make foTiaoQiang, Buddha jumps over the wall - 12 kinds of seafood and poultry (they don't put red meat in) stewed and mixed for 10 hours, with 2 day notice, it's best they say for aparty of 10, and costs $250.
949 N HILL ST