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San Ke Shu Guangdong Cuisine · Flower Crab Chicken (Fu Shi Lu Branch)

Cantonese cuisine · ⭐ 4.6

No. 19A Fushi Road

Dishes

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  Cantonese Roast Duck

  Cantonese roasted duck is made from premium ducks, processed through marinating, inflation, and hanging-roast baking. The skin is crispy while the meat remains tender and juicy. Main ingredients include duck, with seasonings such as five-spice powder, soy sauce, and sugar.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Cantonese Shrimp Dumplings

  Har Gow (Royal Shrimp Dumplings) is a dim sum dish made primarily from fresh shrimp, pork fat, and wheat starch dough. The shrimp is minced and mixed with pork fat, seasoned, then filled into transparent wrappers made from wheat starch and cornstarch. The dumplings are shaped into half-moons with pleats and steamed until translucent, resulting in a smooth and chewy texture.
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  Signature Thick Soup with Bird's Nest Chicken

  Signature thick soup with bird's nest chicken uses chicken and bird's nest as main ingredients, slow-cooked in premium broth. Fresh thigh meat or whole chicken is used, with soaked bird's nest added along with ginger slices and goji berries, simmered for hours to create a rich, flavorful soup with tender ingredients.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Boiled Roman Lettuce

  Steamed romaine lettuce is a simple and healthy dish. Fresh romaine lettuce is cooked using the steaming method, preserving its original flavor and nutritional value. The dish has a bright green color and a crisp texture, making it a refreshing choice for summer meals.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Crispy Shrimp Red Rice Noodle Roll

  Crispy fresh shrimp red rice noodles are made with fresh shrimp and red rice. Shrimp is minced and mixed with seasonings, then stuffed into red rice casings, steamed, coated in a thin crispy layer, and fried until golden and crunchy. The exterior is香脆 while the inside remains tender and chewy.
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  Soy Sauce Chicken Feet with Peanuts

  Steamed chicken feet with soy sauce and peanuts is a dish featuring chicken feet and peanuts. After blanching, they are stewed together with soy sauce, sugar, and ginger, then slowly simmered until flavorful. The dish has a bright red color, soft chicken feet, and rich peanut aroma.
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  Shunde Stir-Fried Three-Cup Chicken

  Shunde-style Three-Cup Chicken features chicken with ginger, garlic, scallions, and perilla leaves, cooked in a clay pot or stir-fry pot. Marinated chicken is simmered slowly with seasonings, then finished with rice wine, soy sauce, and sesame oil for rich flavor.
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  Shunde Fresh Stir-fried Crispy Intestine

  Shunde Fresh Stir-fried Crispy Intestine is a traditional Cantonese dish made with pork intestines, which are cleaned, blanched, and quickly stir-fried at high heat to maintain a crisp texture. It is seasoned mainly with soy sauce, garlic, and ginger, offering a fresh and slightly spicy flavor.
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  Feng Sheng Shui Qi Scallion Oil Chicken

  Fengsheng Shuiqi Congyou Chicken is a dish made by boiling chicken, cooling it, then drizzling with scallion oil. Main ingredients include whole chicken or chicken thighs, scallions, ginger slices, and cooking oil. First, cook the chicken, cool it, then stir-fry scallions and ginger in hot oil to make the sauce.

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