A Fuzhou culinary institution of 19 years has new dishes!

From 2006 to this year, a full 19 years, Wangzhuang Ami has been a representative brand of Fuzhou seafood stalls and a top choice for late-night snacks! New spring dishes are here, come and try them now! Steamed rock sturgeon - sweet and tender meat, rich crab roe; Stir-fried spring bamboo shoots with jellyfish - the crispness of bamboo shoots and jellyfish complement each other perfectly, with a touch of sweet and sour flavor; Spring Trio - broad beans, spring bamboo shoots, and Ningde white shrimp from the tidal flats, simmered in rich broth, a taste of mountain and sea; Chicken-broth shrimp with peas - fresh shrimp and hand-shelled green peas infused with rich chicken broth; Scrambled eggs with shrimp and Chinese toon - using only the tender shoots of the Chinese toon tree, stir-fried with shrimp and red-yolked eggs; Stir-fried squid with Chinese mugwort - the refreshing aroma of Chinese mugwort paired with the tender crispness of squid; Flounder soup with pickled mustard greens - smooth and refreshing! In addition to the new spring dishes, the signature dishes have also been subtly refined! Shrimp has been added to the fish dumplings, and the fish noodles have been upgraded to be firmer and more flavorful; the sweet and sour spare ribs now feature carefully selected yellow-heart potatoes, making them even more tender and fluffy; the boiling beef now includes pickled radish and bamboo shoot tips - perfect with rice! Finish off with the restaurant's special ice cream, highly recommended!