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Fuya Restaurant (Yu Hong Plaza Branch)

江浙菜 · ⭐ 4.5

No. 7, Door A, Taihu Street

Dishes

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  东坡酒香肉

  东坡酒香肉是一道以五花肉为主料，加入黄酒、酱油、冰糖等调料慢炖而成的菜肴。五花肉切块后焯水去腥，与黄酒、酱油、冰糖、葱姜等一同放入锅中，小火慢炖至肉质软烂、色泽红亮，酒香浓郁。
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  Creamy Big Steamed Bun

  Milk-flavored large flower bun is a fermented dough snack primarily made from flour, milk, and yeast. The flour is mixed with milk and yeast to form a dough, which is then fermented, divided into small portions, flattened into sheets, rolled up, cut into segments, undergoes a second fermentation, and finally steamed. The finished product has a floral shape, a soft texture, and a rich milk aroma.
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  Anhui Stinky Guilin Fish

  Anhui stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before frying or pan-frying. The fish is seasoned with special spices for several days to develop its unique aroma, then cooked to achieve a crispy skin and tender flesh.
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  Anhui Stinky Fish

  Anhui Stinky Fish is a traditional Huizhou dish made by fermenting fresh fish, then frying or braising it. It has a unique aroma and rich flavor.
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  Homestyle Geddou Soup

  Home-style noodle soup is made by dropping flour and water batter into boiling water to form small dough balls, typically cooked with vegetables (like cabbage or tomatoes), eggs, and a little meat (such as pork or shrimp), then seasoned and served.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Hangzhou Soy Sauce Duck

  Hangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a Chinese dish featuring fresh bamboo shoots as the main ingredient. The shoots are peeled, cut into segments, blanched to remove bitterness, then stir-fried in oil.适量 soy sauce, sugar, and water are added, and the dish is simmered over low heat until the bamboo shoots absorb the flavorful sauce, resulting in a soft, tender, and delicious texture.
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  Clay Pot Braised Eggplant in Sauce

  Clay Pot Braised Eggplant in Sauce is a classic Chinese home-style dish. The main ingredients include eggplant, optional minced pork, and green/red bell peppers. The eggplant is first cut into strips or chunks and pan-fried until slightly golden. In a separate clay pot, aromatics like scallion, ginger, and garlic are sautéed, followed by the minced pork. The eggplant is added along with a braising sauce made from light soy sauce, dark soy sauce, oyster sauce, sugar, and water. The dish is covered and simmered over low-medium heat until the eggplant becomes tender and absorbs the flavors, with the sauce thickening. It is finally garnished with bell peppers.
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  Pork Knuckle and Lotus Root Soup

  Pork bone and lotus root soup uses pork bones and lotus roots as main ingredients. After blanching the bones, they are simmered together with lotus roots in water over low heat until the broth turns milky white and the ingredients become tender. Minimal seasoning is used to preserve the natural flavors.
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  Crispy Skin Sea Bass

  Crispy-skinned sea bass is made with fresh sea bass as the main ingredient. After preparation, the fish is coated with a thin layer of starch and deep-fried until the skin becomes crispy and golden brown. During preparation, minimal seasonings are used to preserve the natural flavor and tender texture of the fish meat.
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  Garlic Shrimp Tails

  Fresh shrimp tails are marinated with garlic, ginger, and wine, then steamed and finished with hot oil to enhance the garlic aroma. Delicate and flavorful.
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  Black Pepper Beef Cubes

  Black pepper beef cubes is a dish featuring beef as the main ingredient. The beef is cut into small pieces, marinated with seasonings, then stir-fried with black pepper, onions, and green peppers. Common marinades include soy sauce, cooking wine, and starch to make the beef tender and flavorful.

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