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Fu Chun Restaurant (Century Park Branch)

Cantonese cuisine · ⭐ 4.8

No. 719 Yingchun Road, Level 3, Chunda Renaissance Shanghai Hotel

Dishes

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  Stir-fried Grouper

  Stir-fried Grouper is a Cantonese dish made with grouper fish, ginger, garlic, chili and other seasonings using the 'Zhi Zhi' cooking method. The fish meat is tender and the flavor is rich.
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  Fuchun One-Bite Braised Pork

  Fuchun One-Bite Braised Pork is a Chinese dish made with pork belly, braised slowly with soy sauce, sugar, and cooking wine. The meat is tender and flavorful, with a bright red color and a rich sauce taste combined with sweetness.
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  Millet Sea Cucumber

  Xiaomi Liao Shen is a dish featuring Liao sea cucumber and millet as main ingredients. The sea cucumber must be soaked beforehand, then cooked with washed millet to allow the millet to absorb the umami flavor, creating a unique texture.
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  Signature Wagyu Tart

  A premium tart made with tender wagyu beef, encased in a flaky crust and served with a signature sauce for a rich, savory experience.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Coconut Shell Chicken and Job's Tears Milk Stew

  A refined dessert from Hainan, featuring tender chicken, job's tears, and coconut milk slowly stewed in a coconut shell for a delicate, sweet flavor.
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  Hot Spring Boiled Lamb

  Spring water-braised lamb is a dish made with fresh lamb chunks stewed in clear spring water. The lamb is cooked slowly with ginger slices and green onions, preserving its natural flavor. The broth is clear, the meat tender, highlighting the lamb's freshness and aroma.
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  Chaozhou Sour Cabbage Boston Lobster

  Fresh Boston lobster with Chaozhou-style sour cabbage, steamed and simmered to blend seafood freshness with tangy vegetable crunch.
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  Salt-Baked Chicken Feet

  Salt-baked chicken feet is a dish made primarily from chicken claws, blanched and then marinated with salt, spices, and seasonings before being baked or steamed. Commonly includes star anise, cinnamon, and Sichuan pepper for rich flavor and aroma.
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  Stone Pot Homemade Black Tofu

  A dish made with homemade black tofu, simmered in a hot stone pot with vegetables and mushrooms. The tofu is tender inside and slightly crispy outside, offering a rich, savory flavor.
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  Braised Softshell Turtle with Yellow Peel in Clay Pot

  A Cantonese dish featuring fresh softshell turtle slowly braised in a clay pot with yellow peel, resulting in tender meat and aromatic flavor.
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  Braised Zhongshan Squab

  A Cantonese classic dish featuring young squab pigeon braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
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  Marigold and Fish Maw Soup

  A nourishing soup made by slow-cooking fish maw with marigold flowers, known for its smooth texture and beauty-enhancing properties.
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  Pan-Seared Wagyu Beef

  High-quality Wagyu beef is pan-seared to perfection, offering a tender and flavorful experience with a crispy exterior and juicy interior.
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  Black Truffle Wild Mushroom Dumplings

  Black truffle wild mushroom dumplings filled with pork and various wild mushrooms, made with flour dough, shaped into dumplings, and cooked by boiling or steaming. Black truffle adds a unique aroma.

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