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Fuxi Teahouse (Yongtai Branch)

Cantonese cuisine · ⭐ 3.7

Near No. 81 Xuetangshan Street, Baiyun District, Chuangyi Valley

Dishes

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  Tom Yum Pork Chop Noodle Soup

  Tom Yum Pork Chop Noodle Soup is a noodle dish that combines Southeast Asian flavors. It features pork loin chops and rice noodles or pho noodles, served in a Tom Yum broth made with lemongrass, galangal, kaffir lime leaves, lime juice, fish sauce, chili, and coconut milk. The pork chop is marinated, then pan-fried or grilled until golden, sliced, and placed over cooked noodles. Hot Tom Yum broth is poured over, often garnished with bean sprouts, cilantro, and fried shallots.
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  Pineapple Bun with Butter

  A Hong Kong-style snack made of a buttery pineapple bun, often served cold or warm with a slice of fresh pineapple for a sweet and satisfying bite.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Beef and Potato Stew

  Beef and potato stew is a dish made primarily with beef and potatoes. The beef is cut into pieces and simmered together with the potatoes, typically seasoned with condiments such as soy sauce, salt, and sugar to make the meat tender and the potatoes flavorful.
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  Stir-Fried Beef with Egg

  Sautéed beef with eggs is a dish primarily made with beef and eggs. The beef is sliced and marinated with seasonings, then stir-fried together with beaten eggs to create tender beef and soft, resilient eggs that blend harmoniously in texture. A small amount of starch is typically added during cooking to thicken the sauce and enhance the smooth, silky mouthfeel.
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  Egg and Shrimp Fried Rice

  Fried egg and shrimp rice features fresh shrimp and eggs, stir-fried together to create a silky texture where the egg coats the shrimp, then mixed with cooked rice. A touch of seasoning enhances the flavor.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  Classic Hong Kong Lemon Tea

  Classic Hong Kong-style lemon tea is based on black tea, with fresh lemon slices or juice, sweetened with syrup or sugar, and served over ice or cold-brewed. Typically, brewed tea is cooled, mixed with lemon and sugar, creating a refreshing, tangy drink.
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  经典番茄肉酱意面

  经典番茄肉酱意面以意大利面为主料，搭配牛肉末或猪肉末炒制的肉酱，加入洋葱、大蒜、番茄酱或新鲜番茄熬煮而成。面条煮熟后与肉酱混合，撒上帕尔马干酪，口感丰富。
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  Pan-Fried Chicken Cutlet with Fried Egg Rice

  Pan-fried chicken breast served over steamed rice with a perfectly fried egg on top, offering a savory and satisfying meal.
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  Heartbreaking Char Siu Rice

  Char siu rice features rice topped with marinated and roasted pork. The pork, usually from tenderloin or梅花肉, is seasoned with soy sauce, honey, oyster sauce, and five-spice powder, then grilled until crispy outside and juicy inside. White rice is typically used, sometimes lightly fried with oil for added aroma. Common side dishes include greens or a soft-boiled egg.

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