Close

Fu Yuan Hotel (Fu-Pong Plaza Branch)

江浙菜 · ⭐ 4.8

150 meters south of the intersection of Guangren Road and Guangfu Road (northwest corner of the intersection of Zhongwu Avenue and Lanling Road), Building A, 4th Floor

Dishes

• 

  Fengwei Open-Slice Wealthy Shrimp

  Fresh shrimp sliced and steamed, garnished with fengwei leaves, offering a delicate and savory taste.
• 

  Soul-Capturing Fish Head

  Hun Fish Head is a dish made with fresh fish head, simmered with ginger, scallion, garlic, and other seasonings. Typically using bighead carp or silver carp heads, it's pan-fried then slowly stewed in broth with fermented broad bean paste and chili to absorb the rich flavors while keeping the flesh tender.
• 

  Anhui Stinky Crawfish

  Anhui stinky mandarin fish is made primarily from fresh mandarin fish, which is cured and fermented before cooking. The fish is marinated with salt and a small amount of seasonings for several days to develop its distinctive flavor, then pan-fried in hot oil and stewed with辅料 such as garlic, ginger, and scallions, along with适量 water until fully infused with taste.
• 

  Fuyuan Sauce-Flavored Pork

  A Chinese dish made with pork belly simmered in a secret sauce, resulting in tender, flavorful meat with a rich, savory aroma.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Persian Dragon Stir-Fried Thai Fragrant Rice

  Made with Thai fragrant rice and stir-fried with Persian dragon (a fictional premium ingredient, understood as high-quality protein or specialty meat). The rice is fluffy and aromatic, with a rich texture and a blend of Southeast Asian and Chinese cooking techniques.
• 

  Steamed Grouper

  Steamed Tiger Grouper is a dish primarily made with tiger grouper fish. The fish is cleaned and scored on the surface, then seasoned with辅料 such as ginger slices and scallions before being steamed over water in a steamer. Finally, it is drizzled with soy sauce and hot oil for seasoning.
• 

  Flaming Sri Lankan Giant Abalone

  A dish featuring fresh giant abalone from Sri Lanka, stir-fried with local spices and chili, then flamed with alcohol for a dramatic presentation and aromatic flavor.
• 

  Precious Crab Stir-Fried Thai Fragrant Rice

  Fresh precious crab meat stir-fried with Thai fragrant rice, enhanced with scallions, ginger, and garlic. Delicate aroma, tender crab meat, and fluffy, distinct rice grains.
• 

  Braised Pumpkin with Lily Bulb in Clay Pot

  A dish made by steaming pumpkin and lily bulbs, then baking them together in a clay pot for a soft, sweet flavor.
• 

  Beef Noodle Dumpling Soup in Clay Pot

  A hearty soup featuring tender beef slices, homemade noodle dumplings, and vegetables simmered in a clay pot for rich flavor.
• 

  Braised Thousand Island Lake Fish Head

  Braised Thousand Island Lake fish head made with fresh large fish head from Thousand Island Lake, seasoned with ginger slices, green onions, soy sauce, sugar, and cooking wine, then slowly stewed. The fish head meat is tender, the broth rich and red in color.
• 

  French-style Roast Lamb Chops

  French-style roasted lamb chops made with premium lamb chops marinated in herbs, garlic, and olive oil, then slowly roasted to achieve a crispy exterior and tender, juicy interior with rich French herb flavor.
• 

  Water Chestnut Beef Stew

  A Chinese stew featuring beef and water chestnuts, slow-cooked until tender with rich, savory flavors.
• 

  Stewed Eel Tube with Crystal Black Pork

  A refined dish combining eel tubes and premium black pork, steamed to preserve natural flavors and deliver a rich, tender taste.

Reviews