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Fu Zhugong in Chengdu · Fresh Sichuan Cuisine (Han Street Wanda Branch)

Sichuan cuisine · ⭐ 4.4

Unit 4005, 4th Floor, Han Street Wanda Plaza, No. 1 Yanxia Road

Dishes

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  Fu Family's Signature River Fish (Fresh)

  Fresh river fish steamed with secret seasoning, resulting in tender meat and rich broth.
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  Double-Flavor Dipping Sauce Steamed Chicken

  Steamed chicken made from whole chicken, boiled or steamed and deboned, served with two dipping sauces: one garlic-soy sauce and another chili-sichuan pepper oil. The meat is tender and juicy, with contrasting flavors of savory and spicy, highlighting the natural taste.
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  Salted Egg Yolk Spicy Stir-fried Abalone

  Fresh abalone is stir-fried with salted egg yolk and chili, resulting in a tender, chewy texture with rich salty-eggy aroma and mild spiciness.
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  Wild Mountain Blood Duck Hot Pot

  A spicy Sichuan-style hot pot dish made with pig's blood, duck blood, and offal, simmered in a fiery broth of chili and Sichuan peppercorns.
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  Plum Sauce Dongpo Pork and Hot Spring Egg Rice

  Dongpo pork cubes marinated in plum sauce and slowly stewed, served with hot spring egg and rice. The plum sauce adds sweet and sour flavor, the pork is rich yet not greasy, and the hot spring egg has a smooth, creamy yolk, creating a rich and satisfying texture.
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  Sichuan Pepper and Curry Seafood Pot

  Made with seafood, cooked in a curry sauce with Sichuan pepper and mala pepper. Rich broth combines the aromatic spiciness of curry with the numbing sensation of Sichuan peppercorns.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Boiling Spicy Fish

  A Sichuan dish featuring fresh carp cooked in a fiery sauce of dried chilies, Sichuan peppercorns, and aromatics. The fish is tender, the flavor intense and spicy.
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  Oil-Flavored Spicy Sichuan Boiled Beef

  Oil-flavored spicy Sichuan boiled beef is a Sichuan dish made with beef, chili, and Sichuan peppercorns. It is prepared by boiling and oil-pouring, resulting in a tender texture and rich spicy flavor.
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  Stir-fried Pork with Morels

  Spiced pork belly slices are first boiled, then stir-fried until slightly charred, then mixed with fermented bean paste and green onions. Finally, beefsteak mushrooms are added to infuse the meat with rich umami flavor.
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  Braised Beef and Lotus Root Soup in Clay Pot

  A hearty soup made by slow-cooking beef and lotus root in a clay pot, resulting in tender meat and soft, sweet roots in a rich, savory broth.
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  Old Jar Pickled Vegetable and Fresh Beef Hot Pot

  A hot pot made with old jar pickled vegetables and fresh beef slices, offering a tangy and savory flavor.
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  Lotus Root with Tender Meat

  Lotus root with minced pork is a dish featuring lotus root slices stir-fried with marinated pork, seasoned to achieve tender meat and crisp lotus root.
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  Super Rice-Boosting Meat Stir-Fry

  A hearty stir-fry of pork and lean meat with vegetables, perfect for rice lovers.
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  Sour Pepper Sea Bass

  Fresh sea bass cooked with vinegar and chili, resulting in a tangy and spicy dish with tender fish meat.
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  Lemongrass Chili Chicken Wings

  Chicken wings stir-fried with lemongrass, dried chili, and Sichuan pepper. Tender meat with aromatic flavor, spicy and numbing, featuring Southeast Asian taste.
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  Fresh Pepper Button Mushroom Pork Belly

  Fresh pepper button mushroom pork belly is made with pork belly, fresh chili, and button mushrooms, stir-fried to perfection. Tender texture with a spicy aroma and natural flavor.
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  Yuan Yang Tofu Beef

  A fusion dish featuring tender tofu and spicy beef, served in two distinct layers—one clear broth tofu, the other spicy beef—offering rich texture and layered flavors.
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  Black Gold Volcano Shrimp Noodles

  Thin noodles tossed with stir-fried black-gold shrimp threads, fresh vegetable strips, and a special sauce. The shrimp threads are processed through a secret method, presenting a deep brown color with golden sheen, crispy and savory. Topped with scallions and sesame oil for aroma, the dish delivers a rich, salty-savory flavor with a hint of spiciness.

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