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Fu Restaurant

Cantonese cuisine · ⭐ 4.0

No. 431 Dagù Road

Dishes

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  三文鱼生腌

  三文鱼生腌是一道以新鲜三文鱼为主要食材，用酱油、料酒、柠檬汁、蒜末、姜片等调料腌制而成的冷盘。制作时将三文鱼切片后与调味料混合，冷藏腌制数小时，使其入味并保持鲜嫩口感。
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  Stir-Fried Beef Knuckle in Clay Pot

  A Cantonese dish featuring beef knuckle stir-fried in a clay pot with aromatics, resulting in tender, flavorful meat.
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  Fig and Papaya Stewed Beef Tail Soup

  A nourishing soup made by stewing beef tail with figs and papaya, resulting in a rich, savory flavor and tender meat.
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  Boneless Steamed Crucian Carp

  A dish made by steaming boneless crucian carp with ginger and scallions, resulting in tender fish and a clear, savory broth.
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  Shajiang Pig Stomach Tips

  Shajiang Pig Stomach Tips is a Chinese dish made with pig stomach tips and ingredients such as shajiang (kaempferia). After cleaning and blanching, the pig stomach tips are stir-fried with shajiang, garlic, and ginger, resulting in a crisp texture and rich aroma.
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  Fried Puning Tofu

  Fried Puning tofu is a Guangdong regional specialty dish primarily made with soft tofu. The tofu is cut into pieces, lightly coated with starch or flour, and deep-fried in hot oil until the exterior turns golden and crispy while the inside remains tender. It is usually served with a sauce or eaten as-is, offering a delightful contrast of crispy outer texture and soft inner consistency.
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  Lionhead Goose Liver

  A creative dish featuring goose liver shaped like a lion's head, typically prepared using slow-cooking or pan-searing methods to preserve its rich texture and flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shrimp Paste Gai Lan Stew

  Shrimp Paste Gai Lan Stew is a Chinese stew made with gai lan and shrimp paste. The gai lan is blanched and then cooked with shrimp paste, garlic, and other seasonings, resulting in a fresh and unique flavor.
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  Tangerine Peel Beef

  Chen Pi beef is a dish featuring beef and aged tangerine peel as main ingredients. Sliced or cubed beef is stir-fried or braised with the peel, which imparts a unique aroma and infuses flavor into the meat, resulting in tender texture. Seasonings like soy sauce, sugar, and cooking wine are added to enhance the taste.
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  Vanilla Milk Dumplings

  Delicate dumplings filled with a savory pork and vanilla blend, steamed to perfection for a creamy, aromatic bite.
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  Eel Noodle in Clay Pot

  Eel noodles cooked in a clay pot with rice, seasoned with soy sauce and ginger, creating a savory dish with crispy bottom rice.

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