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Fuxiang Restaurant (Hongyi Yahuayuan Branch)

粤菜 · ⭐ 3.6

No. 12 Jinxing Road, Hongyiya Garden, Building H, Floors 1–2

Dishes

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  Nine-jointed Shrimp

  Nine节 shrimp is a dish featuring fresh nine节 shrimp as the main ingredient, typically steamed or stir-fried after cleaning. Seasonings like ginger and scallions can be added to preserve the shrimp's natural flavor.
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  King's Son

  A Chinese dish made with tender chicken and mushrooms, steamed to perfection for a delicate and nutritious meal.
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  拆鱼羹

  拆鱼羹是一道以鱼肉为主要食材的汤羹类菜品，通常选用草鱼、鲫鱼等淡水鱼，将鱼肉拆成细丝后与高汤一同煮制，加入蛋清、淀粉勾芡，使汤汁浓稠。可搭配火腿、香菇、笋片等辅料提升风味。
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Stuffed and Pan-Fried Trio

  A classic Cantonese dish featuring eggplant, green pepper, and tofu stuffed with minced meat and pan-fried until golden.
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  Red Wine Beef Short Ribs

  Beef short ribs marinated in red wine and grilled to perfection, offering a rich, savory flavor.
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  Crispy Beef Brisket

  Crispy beef brisket made with beef brisket, marinated and then fried or roasted until the skin is crispy and the inside is tender. Seasoned with soy sauce, cooking wine, and spices for rich flavor.
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  Crispy Pork

  Crispy pork is a dish made primarily with pork, usually belly or tenderloin, marinated and coated in starch or batter before frying until the skin becomes golden and crispy. Proper heat control ensures tender, juicy meat with a crunchy exterior.
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  Hua Luo

  Flower snail is a common seafood ingredient, primarily using fresh flower snails as the main component. After cleaning, it is blanched or boiled and then stir-fried or steamed with葱姜蒜, chili, and other seasonings to retain its tender texture.
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  酱油鸡

  酱油鸡是一道以鸡肉为主料，用酱油、糖、姜片等调料腌制后煮熟或蒸熟的菜肴。主要食材包括鸡腿或整鸡、酱油、葱段、姜片和适量糖。制作时将鸡肉腌制入味后，放入锅中加水焖煮至熟透，使鸡肉充分吸收酱汁风味。
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  Sour Spicy Lotus Stem

  Sour and spicy lotus stem is a dish made primarily with fresh lotus stems, seasoned with chili, vinegar, and garlic. After washing and cutting the stems into segments and blanching them, they are mixed or stir-fried with a tangy spicy sauce, resulting in a crisp and refreshing taste that stimulates the appetite.

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