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Fuyuan Lou (Xinfeng Road Branch)

Cantonese cuisine · ⭐ 3.7

No. 7023, Xinfeng Highway

Dishes

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  Loofah and Edamame Stir-Fry

  Loofah and edamame stir-fry: Cut loofah into segments, blanch edamame. Stir-fry garlic in hot oil, add loofah until soft, then add edamame. Season and cook until flavors blend.
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  Cold-mixed Black Wood Ear Mushrooms

  Cold-mixed black fungus is a chilled dish primarily made from dried black fungus. After soaking and blanching, it's mixed with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, sesame oil, sugar, salt, and chili oil for a crisp texture.
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  Stir-Fried Lotus Root Strips

  Stir-fried lotus root threads is a Chinese dish featuring lotus root as the main ingredient. The lotus root is sliced into fine strands and quickly stir-fried in hot oil, often with辅料 like green pepper and carrot. Seasoned and served promptly to retain the crisp and tender texture.
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  Dry-Braised River Shrimp

  A Chinese dish featuring river shrimp stir-fried with aromatics and seasonings until the sauce thickens and coats the shrimp.
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  Pork Rib and Winter Melon Soup

  Pork rib and winter melon soup is made by blanching pork ribs, then simmering them with winter melon until the ribs are tender and the melon becomes translucent. Season to taste.
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  Osmanthus Pork

  A traditional Chinese dish made with pork belly fried and stir-fried with sugar and osmanthus flowers, resulting in a sweet, fragrant flavor.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Old Duck Soup

  Old duck soup is made primarily from old duck meat, combined with various medicinal herbs and seasonings, and slowly stewed for a long time. The broth is clear, the meat is tender and falls off the bone, and the aroma of the herbs perfectly blends with the freshness of the duck meat, making it rich in nutrition.
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  Scallion Fragrant Taro

  A Chinese home-style dish made with taro and scallions, steamed and stir-fried for a soft, fragrant taste.
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  Clam and Egg Stew

  A traditional Chinese dish made with fresh clams and eggs, gently steamed to create a silky, savory stew.
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  Sweet Rice Balls in Fermented Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made by shaping glutinous rice flour into small balls and simmering them in boiling water until they float, then adding rice wine and sugar for flavor.
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  Huangshan Stinky Guilin Fish

  Huangshan Stinky Mandarin Fish is made primarily from fresh mandarin fish, which is marinated and fermented to develop a distinctive aroma. The fish is then pan-fried until the skin is crispy and simmered with seasonings. The unique flavor of the fish is achieved through microbial fermentation during the preparation process.

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