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Fangkun Private Kitchen (Florence Town Store)

特色菜 · ⭐ 4.3

Opposite Meilun International School, Gangbei Road

Dishes

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  XO Sauce Braised Japanese Tofu Pot

  Japanese tofu is pan-fried and simmered with XO sauce, mushrooms, and ham for a rich, savory flavor.
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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Salted Egg Yolk Chicken Wings

  Chicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
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  Stir-fried Sea Bass in Clay Pot

  Stir-fried bass in clay pot with ginger, scallions, garlic, fermented black beans; cooked quickly over high heat for tender fish and rich broth. Enhanced with special sauce and a splash of白酒, garnished with cilantro or green onions.
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  Sour Cabbage Fish

  A spicy and sour fish dish made with fresh carp, fermented cabbage, and vegetables in a rich broth.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Cooling Fire-Extinguishing Turtle Jelly

  Cooling Fire-Extinguishing Turtle Jelly is made primarily from turtle jelly, combined with rock sugar and mint. It has a refreshing, smooth texture and is known for clearing heat, detoxifying, and quenching thirst, making it a popular summer cooling dessert.
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  Hong Kong-style Dry-Fried Beef Chow Mein

  Hong Kong-style dry-fried beef rice noodles is a classic Cantonese dish made with beef slices and rice noodles, accompanied by bean sprouts, onions, green onions, and other ingredients, stir-fried quickly over high heat. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand. After heating oil in a wok, garlic is stir-fried first until fragrant, then the beef is quickly cooked until it changes color. Next, the rice noodles and vegetables are added and stir-fried together until well combined, then seasoned to taste.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Homemade Crisp Pickled Radish

  Fresh white radish is sliced, salted to remove moisture, then mixed with sugar, vinegar, garlic, and chili before being sealed and refrigerated for several hours to develop a crisp, tangy flavor.
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  Green Bean Shrimp

  Green bean shrimp is made with fresh green beans and fresh shrimp, stir-fried together. The green beans are crisp and tender, while the shrimp is sweet and juicy, creating a rich and delicious flavor.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Black Tofu

  Black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.

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