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Fu Yuan Restaurant (Jiu Run Garden Branch)

其他美食 · ⭐ 3.7

No. 34-3, Xinggong Street

Dishes

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  Pork Belly Stir-Fried with Cauliflower

  Sliced pork belly stir-fried with cauliflower; first render fat from pork, then add cauliflower and stir-fry until cooked, season and serve.
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  Tai Chi Double Strips

  Taiji Double Strips is a cold dish made primarily from carrots and white radishes. The two radishes are sliced into fine strands, blanched separately, drained, then mixed. Typically seasoned with salt, sugar, vinegar, and sesame oil for a refreshing taste and distinct colors.
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  Braised Pork

  Stewed pork is a dish made primarily with pork, cut into pieces and simmered slowly with scallions, ginger, garlic, and other seasonings in water or broth until the meat becomes tender.
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  Spicy Potatoes in Dry Pot

  Dry Pot Potato Slices is a dish primarily made with potatoes. The potatoes are sliced thinly and deep-fried until golden and crispy. Then, they are stir-fried in a dry pot with chili peppers, scallions, ginger, garlic, and other seasonings, resulting in an appealing color and aroma.
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  Spicy Pot Roast Pork Ribs

  Spicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
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  Spicy Stir-Fried Cauliflower in Dry Pot

  Dry-braised cauliflower is a stir-fried dish featuring cauliflower as the main ingredient, typically cooked with pork belly, chili, garlic, and ginger. Cauliflower is blanched first, then stir-fried with sautéed meat and seasonings, finished with seasoning to create a rich aroma and complex flavor.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  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.
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  Stir-fried Moon-shaped Pork Bones

  Stir-fried crescent bone is a dish primarily made with pork crescent bones. After blanching, it is stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers, resulting in tender, flavorful bones with a soft and chewy texture.
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  Stir-fried Cabbage

  Stir-fried cabbage is a dish primarily made with cabbage, quickly cooked over high heat to preserve its fresh and tender texture. Garlic and chili are added for flavor, resulting in a bright color and crisp taste.
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  Mustard greens

  Gongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
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  Vinegar-Pickled Bean Sprouts

  A cold dish made primarily from mung bean sprouts, blanched and quickly cooled to retain crispness, then mixed with vinegar, salt, and a touch of minced garlic for a refreshing, crunchy taste.

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