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Saixiang Hotel · Fuquan Hall Chinese Restaurant

其他美食 · ⭐ 4.2

Second Floor, No. 8 Meiyuan Road, Huayuan Industrial Park, Fuquan Pavilion Chinese Restaurant

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Taiwanese Three-Cup Chicken

  Taiwanese three-cup chicken is made with chicken as the main ingredient, cooked with three key seasonings: rice wine, soy sauce, and sesame oil. The chicken is cut into pieces and stir-fried with ginger slices, garlic paste, and perilla leaves until fragrant. Then, a seasoned sauce is added and simmered slowly until the flavors are fully absorbed, followed by reducing the sauce to finish.
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  Bamboo Shoots and Acidic Cabbage Fish Fillet with Oysters

  A fusion dish combining fish fillets, bamboo shoots, and pickled cabbage with fresh oysters, simmered in a spicy-sour broth.
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  Stir-fried Peeled Shrimp

  Stir-fried peeled shrimp is a dish made with fresh shrimp, manually peeled and quickly stir-fried in hot oil. The main ingredient is shrimp, enhanced with a small amount of scallions, ginger, and garlic for aroma, without adding excessive seasonings to preserve the natural flavor of the shrimp.
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  Mushroom Layered Delight

  A vegetarian dish made with layered fresh mushrooms, steamed to perfection for a delicate and savory flavor.
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  Crispy Golden Ribbon Fish

  Crispy fried golden threadfin is a deep-fried dish featuring threadfin as the main ingredient. After cleaning and cutting, the fish is marinated with rice wine and ginger to remove odor, then lightly coated in starch or flour before frying until golden and crispy. The exterior is crunchy while the inside remains tender and fresh.
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  Bittercress and Bamboo Shoots Tofu Soup

  A delicate soup made with bittercress, spring bamboo shoots, and soft tofu, highlighting fresh seasonal flavors.
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  Shrimp Paste with Chinese Broccoli

  Shrimp paste with Chinese broccoli is a dish featuring Chinese broccoli and shrimp paste. Blanch the broccoli, then stir-fry with garlic, ginger, and shrimp paste in water to infuse flavor.
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  Crispy Yellow Croaker with Soy Sauce Glaze

  Crispy yellow croaker glazed with a savory soy-based sauce, featuring tender flesh and a crunchy exterior.
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  Crispy Pea Paste

  Crispy Pea Paste is made from fresh peas mashed into a smooth paste, seasoned and deep-fried to achieve a crunchy exterior with a creamy interior.
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  Spicy Frog Legs

  Spicy frog legs is a dish primarily made with frog legs. Typically, the frog legs are skinned and cut into pieces, then stir-fried together with chili peppers, Sichuan peppercorns, ginger, garlic, and fermented broad bean paste. The cooking process emphasizes precise heat control to ensure the frog meat remains tender while fully absorbing the spicy and numbing flavors.

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