Close

Jiangnan Fu Yan · Xiang Yue Hui Yong Cai

Hunan cuisine · ⭐ 4.8

Room 1418, 14th Floor, Building B, Luyazhongya Building, No. 8 Beifengwo Road

Dishes

• 

  Ancient-style Sichuan-style Shredded Pepper and Vinegar Chicken

  Ancient-style Sichuan-style shredded pepper and vinegar chicken uses high-quality chicken and traditional Sichuan cooking methods, with spices such as Sichuan peppercorns and chili peppers, offering a fresh, spicy, and numbing flavor.
• 

  Ancient Method Steamed Grouper

  Fresh grouper steamed with ginger and scallions using traditional methods, preserving its natural flavor and tender texture.
• 

  Ancient Method Steamed White Fish with Chicken Broth

  Ancient method steamed white fish with chicken broth is a dish made with fresh white fish and chicken broth using traditional steaming methods. The texture is tender and the taste is light and delicious.
• 

  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
• 

  Stir-Fried Black Pork

  Stir-fried Black Pork is a dish made primarily with black pork, quickly stir-fried with适量 vegetables. First, slice the black pork thinly and cut the vegetables into segments. Heat oil in a wok, sauté葱姜蒜 until fragrant, then add the black pork slices and stir-fry quickly until they change color. Next, add the vegetable segments and continue stir-frying. Finally, season with适量 salt and soy sauce, and drizzle a small amount of sesame oil before serving.
• 

  Fig in Cantonese Banquet

  A Guangdong banquet dish featuring fresh figs, typically sliced or whole, gently stewed or chilled with a touch of rock sugar or honey to preserve its natural sweetness and soft texture.
• 

  Imperial Buddha's Stomach

  Imperial Buddhist Belly is a traditional Chinese dish made from pork stomach and various ingredients like ham, mushrooms, and bamboo shoots. After cleaning and boiling the pork stomach, it's stewed with seasoned ingredients to blend flavors. The finished dish has a bright red color, soft texture, and rich layers.
• 

  Signature Beef Trotter

  Signature beef trotter dish features slow-cooked tender trotters with soy sauce, cooking wine, star anise, cinnamon, and other spices until richly flavorful and gelatinous.
• 

  Hearty Soup with Three Delicacies

  A hearty stew featuring potatoes, carrots, and onions. Simmered in broth or water with seasonings until vegetables are tender and the sauce thickens. Rich colors and harmonious flavors.
• 

  Braised Jade Melon with Arctic Abalone

  A dish featuring玉女瓜 and Arctic scallops. Slice the玉女瓜, blanch it, clean the scallops, mix both with seasonings, chill, then serve.
• 

  Supreme Sichuan Pepper Fish Head King

  Supreme Sichuan Pepper Fish Head King is a Sichuan dish made with fresh fish head and pickled peppers, ginger, garlic, and other seasonings. The fish head is tender, and the sour-spicy flavor of the pickled peppers complements its freshness, creating a rich taste.
• 

  Spanish Ham Salad

  Spanish ham salad is made primarily from Spanish ham, lettuce, tomato, cucumber, and olive oil. Slice the ham, tear the lettuce, slice the tomato and cucumber, mix with the ham, and drizzle with olive oil.
• 

  Stir-fried Iron Rod Yam with Morel Mushrooms

  Sliced iron rod yam stir-fried with morel mushrooms, tender yam and fragrant morels create a harmonious dish.
• 

  Abalone Rice

  Abalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.
• 

  Bao鱼 Jiangnan Braised Pork

  Bao鱼 Jiangnan Braised Pork is a Chinese dish made with pork belly, abalone, soy sauce, and sugar, then simmered. The meat is tender, with a delicious flavor and a balanced salty-sweet taste.

Reviews