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Fuyuan

Cantonese cuisine · ⭐ 4.6

Lane 2, No. 55 Guangrong Street (south side of Hui Min Middle School)

Dishes

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  Seven-Spice Crispy Nine-Rabbit Fish

  Seven-Spice Crispy Nine-Rabbit Fish features fresh nine-rabbit fish marinated and coated in a blend of seven spices, then deep-fried to golden crispness, offering a savory and aromatic dish.
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  Bubble Scallion Oil Pancake

  A fluffy scallion oil pancake made with fresh green onions and fragrant oil, pan-fried to golden perfection with a crispy exterior and soft interior.
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  Chestnut Foie Gras

  Chestnut duck liver is a dish featuring chestnuts and duck liver. Duck liver is marinated and pan-fried until crispy outside and tender inside, while chestnuts are boiled, peeled, and stir-fried or stewed with the liver to blend flavors. The dish has a golden color and rich texture.
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  Coconut Chestnut Pumpkin Stew

  A sweet and nourishing stew made with pumpkin, chestnuts, and coconut milk, gently simmered to create a creamy, comforting dish.
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  Thai Curry Prawns

  Thai curry prawns feature fresh shrimp simmered in a rich coconut milk-based curry sauce with Thai herbs and spices, offering a fragrant, mildly spicy flavor.
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  Smoked Braised Wagyu Short Ribs

  Premium beef short ribs smoked and slowly braised for tender, flavorful meat with a rich smoky aroma.
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  Pan-Fried Dalian Abalone with Rattan Pepper Aroma

  This dish features fresh Dalian abalone as the main ingredient. After cleaning, the abalone is first pan-fried until lightly golden to seal in moisture, then quickly cooked with a specially prepared rattan pepper sauce. The finished dish has firm, springy abalone with the distinctive aroma and slight numbing sensation of rattan pepper, complemented by a rich sauce that does not overpower the natural flavor of the abalone. Key ingredients include Dalian abalone, rattan pepper, scallions, ginger, garlic, and basic seasonings.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Steamed Seasonal Vegetables

  A light dish featuring fresh seasonal vegetables briefly boiled and lightly dressed, preserving their natural flavor and nutrients.
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  Red Osmanthus Milk-Flavored Taro

  Red Osmanthus Milk-Flavored Taro is a dessert primarily made from Lipu taro. The main preparation method involves peeling and cubing the taro, steaming it until soft, then mashing it into a paste. Milk, light cream, and sugar are added and mixed thoroughly to create a smooth taro puree. Finally, it is topped with osmanthus syrup or sprinkled with dried osmanthus flowers. The dish has a dense, creamy texture with a rich milky flavor and the natural fragrance of taro, enhanced by the distinctive floral aroma of osmanthus.
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  Celery Fried Shrimp Patties

  Fresh shrimp and celery are mixed, shaped into patties, and pan-fried until golden and crispy, offering a savory and aromatic dish.
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  Steamed Pacific Yellow Croaker with Green Onion Oil

  Clean the Yellow Croaker from the East China Sea, make diagonal cuts, marinate with ginger slices and cooking wine, then steam until done. Chop green onions finely, fry in hot oil, pour over the steamed fish, and season with a pinch of salt and monosodium glutamate.
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  Lobster

  Made with lobster as the main ingredient, typically boiled in water or stir-fried with butter and garlic, served with onions and tomatoes for a fresh, firm texture.
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  Black Truffle Goose

  A refined dish combining goose meat with black truffle, slow-cooked to perfection for a rich, aromatic flavor.

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