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Fuzhūn Jū

Cantonese cuisine · ⭐ 4.5

The Pu Xuan Hotel, 3rd Floor, No. 1 Wangfujing Street

Dishes

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  Ice Cream Foie Gras Soft-Boiled Egg

  Ice cream foie gras soft-boiled egg dish features tender foie gras mousse and runny yolk, served on an ice base or cold plate for a contrasting temperature experience.
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  Curry Sauce Braised Snowflake Beef Shank Stew

  This curry sauce braised snowflake beef shank stew is made with beef shanks, curry sauce, onions, and carrots. It has a tender texture and rich curry flavor, suitable for pairing with rice.
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  Curry Beef and Ox Tendon Stew

  Curry beef and tendon stew features beef and tendons slow-cooked until tender, then stir-fried with curry paste and simmered in broth for rich flavor. The sauce is thick, the meat soft, and the tendons chewy.
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  Guangfu Brown Sugar Braised Pork Belly with Char Siu

  Guangfu black sugar braised pork belly char siu features marinated fatty pork belly roasted to perfection. The marinade includes soy sauce, honey, garlic, ginger, and five-spice powder, finished with a black sugar glaze for rich flavor and glossy color. Tender, sweet, and beautifully red.
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  Torn Salt-Baked Chicken

  Salt-baked chicken is a dish made from a whole chicken, marinated and then cooked in hot salt. Main ingredients include chicken, salt, spices, and seasonings. After marinating, the chicken is steamed in hot salt until fully cooked, then torn into strips for serving.
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  Signature Shiqi Young Pigeon

  Signature Shiqi young pigeon, aged about 28 days, marinated and roasted traditionally. Crispy skin, tender meat. Main ingredients: young pigeon, seasonings, and辅料. Precise heat control ensures unique flavor.
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  Oil, Salt, and Clam Soup Boiled Tilapia

  Oil, salt, and clam soup boiled tilapia is a soup dish made with tilapia as the main ingredient, combined with clams, oil, and salt. The tilapia is cooked in a broth made from clams, oil, and salt, resulting in a fresh and light flavor.
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  White Braised Beef Tongue Rolls

  White braised beef tongue rolls made from sliced beef tongue slowly cooked in white broth, resulting in a delicate texture and rich flavor. The dish has a pure white color and a soft, tender mouthfeel.
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  Spicy Tiger Salad with Thick Cut Abalone

  A refreshing cold dish featuring thick-cut conch meat mixed with cucumber, carrot, and cilantro. After blanching, the conch is combined with vegetables and seasoned for a crisp, fresh taste.
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  Huaiao Wine-Infused Lobster

  Hua diao wine-marinated lobster shrimp is a dish made with fresh lobsters, seasoned or cooked with Hua diao wine, ginger slices, and scallions. The shrimp absorbs the wine's aroma, resulting in a tender texture and rich flavor.
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  Garlic-Scented Spicy Black Bean Stir-Fried Large Red Lobster

  Garlic-Scented Spicy Black Bean Stir-Fried Large Red Lobster is a Chinese dish made with large red lobster, garlic, black bean paste, and chili peppers, stir-fried quickly. The texture is tender and the flavor is rich.
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  Stir-Fried Little Lobster with Garlic and Black Bean Sauce

  Stir-fried small blue lobster with fermented black beans and garlic sauce, enhanced with chili and onion, cooked quickly at high heat.
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  Aged Radish Pickle Braised with Native Pig and Sea Cucumber

  Aged radish pickles are braised with native pig meat and sea cucumber, mainly using aged radish pickles, native pig meat, and sea cucumber, cooked by stewing, with a salty and fresh taste.
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  Steamed Pork Pate with Mushrooms and Seafood

  Steamed pork pate with mushrooms and seafood is a dish made mainly with pork, mushrooms, and seafood, cooked by steaming. It has a tender texture and combines the fragrance of mushrooms with the freshness of seafood.
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  Bao Sauce Fish Maw and Huangqin Chicken

  Bao Sauce Fish Maw and Huangqin Chicken is a Chinese dish made with fish maw, chicken, and huangqin. The fish maw and chicken are stewed together with special bao sauce for a delicious and fragrant taste.
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  Fresh Matsutake Soup with Bok Choy Hearts

  Made with fresh matsutake mushrooms and cabbage heart, simmered in clear water. Sliced matsutake and cabbage are cooked together over low heat to infuse the broth with the mushroom's aroma and soften the cabbage.

Reviews

• sweet_salamander
  This place is a Black Pearl and Michelin spot, so yeah, it's legit upscale Huaiyang cuisine. The vibe is super elegant and quiet, which I actually really liked. The braised lion's head meatballs were so tender they basically fell apart, and the shrimp dumplings were clearly made with serious care. They do a dim sum buffet deal that's honestly a great value for what you get. Perfect if you're planning a more formal dinner.