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Fuzhi Hui

江浙菜 · ⭐ 4.8

淞虹路938号3号楼

Dishes

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  Low-Temperature Fish Roe Yellow Croaker

  A delicately prepared yellow croaker cooked slowly at low temperature, served with fish roe for rich flavor and texture.
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  Pumpkin Mousse

  Pumpkin mousse is made primarily from pumpkin, steamed and blended into a puree, then mixed with cream, eggs, sugar, and gelatin, poured into a mold and chilled until set. It has a smooth, delicate texture with the natural sweetness of pumpkin.
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  Ginger Chicken

  Ginger chicken is a dish made with chicken and a large amount of minced ginger. The chicken, usually cut into pieces or slices, is marinated with ginger and then stir-fried or steamed for a tender texture and strong ginger flavor.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Slow-Cooked Beef

  Wenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
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  Orange Beef

  Orange beef features tender beef stir-fried with orange peel and juice, offering a sweet and tangy flavor.
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  Braised Pork Belly with Abalone

  Jiangnan abalone braised pork is made with fatty pork belly, abalone, rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices. The pork is blanched, then simmered with abalone to create tender meat and succulent abalone in a rich broth.
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  Huaiyang Meatballs

  Huaiyang Lion's Head is a dish made primarily from pork. The meat is minced, mixed with scallion and ginger water, egg white, and starch, then shaped into large balls and slowly stewed in water until tender. It can be finished with broth or soy sauce for enhanced flavor.
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  Huaiyang Soft Noodles

  Huaiyang Soft Duck is a traditional Jiangsu dish featuring eel as the main ingredient. The live eel is deboned, sliced into细条, stir-fried in oil, then simmered with seasonings and broth, finally thickened with a slurry. The finished dish has a bright red color, tender texture, and delicious flavor.
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  Steamed Drunk Lobster Shrimp

  Steamed and醉ed River Shrimp is made primarily from river shrimp, marinated in a specially prepared sauce. First, the river shrimp are boiled, then soaked in a seasoned sauce made from soy sauce, Huangjiu (a type of Chinese rice wine), and spices. After absorbing the aroma of the sauce, it is ready to be enjoyed.
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  Avocado Shrimp Salad

  A refreshing salad featuring fresh shrimp and avocado, combined with greens and a light lemon-olive oil dressing.
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  Fuhui Wisdom Cake

  A traditional Chinese dessert made from glutinous rice flour, red bean paste, and walnuts, steamed to a soft and sweet texture, symbolizing good fortune and wisdom.
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  Zhenjiang Meat Rolls

  Zhenjiang meat jelly is made from pork foreshanks and processed through curing and aging in rice wine. The meat is tender with a reddish hue, and the skin becomes transparent. It is traditionally served with ginger threads and fragrant vinegar, offering a unique flavor.
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  Chicken Head Rice with Tiger Prawn and Fengwei Vegetable

  A delicate dish featuring tiger prawns, chicken head rice (芡实), and Fengwei vegetables, steamed to preserve natural flavors and textures.
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  Chicken Broth Steamed Yellow Croaker

  Fresh yellow croaker steamed with chicken broth, delicately flavored and tender.

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