Fucheng Taiwanese Cuisine (New Area Branch)
地方菜 · ⭐ 4.1
Room 108, Building 1, No. 35, Shishan Road, Shishan Subdistrict (at Binhe Road intersection)
Dishes
Thai Basil OmeletteA simple and flavorful dish made by frying eggs with fresh Thai basil, offering a fragrant and savory taste.
Member's Three-Cup ChickenA classic Chinese dish made with chicken, rice wine, soy sauce, and sesame oil, resulting in a richly flavored and aromatic meal.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Braised Pork Rice with Marinated Duck EggBraised Pork Rice with Marinated Duck Egg is a classic Chinese rice dish. Main ingredients include pork belly, rice, and duck eggs, supplemented with soy sauce, rock sugar, star anise, and cinnamon. The pork belly is diced, stir-fried to render fat, then braised slowly with spices and seasonings until tender and the sauce thickens. Hard-boiled duck eggs are shelled and simmered in the braising liquid to absorb flavor. The finished dish is served with the braised pork and rich sauce poured over rice, accompanied by halved marinated duck eggs.
Taiwanese Large and Small SausagesTaiwanese Large and Small Sausages is a classic Taiwanese street food. The main ingredients include pork large intestine (large sausage) and glutinous rice sausage (small sausage). The pork intestine is thoroughly cleaned and braised until flavorful and chewy. The rice sausage is made by stuffing seasoned glutinous rice into pork small intestine casing, then steamed until soft and sticky. Typically, the braised large intestine and sliced rice sausage are skewered or served together on a plate, accompanied by garlic slices, cilantro, and a special sweet chili sauce or thick soy paste.
Taiwanese SpecialtiesTaiwanese specialties blend Hokkien and Hakka flavors, featuring ingredients like braised pork, tofu, intestine, and oyster omelet, seasoned with soy sauce, sugar, garlic, and ginger, cooked by stewing or frying for rich, savory taste.
Taiwanese-Style Grilled SausageTaiwanese-style grilled sausage made with pork, seasoned with garlic, onion, soy sauce, sugar, and five-spice powder, then slow-roasted. Crispy outside, juicy inside, with rich spices and a sweet-savory flavor.
Four Seasons IntestinesA Sichuan dish made with pork intestines stir-fried with seasonal vegetables like green beans and chili, offering a rich, spicy flavor.
Stir-Fried SpinachA simple and healthy dish made by stir-frying fresh spinach with garlic and ginger, resulting in a tender and flavorful side dish.
Scallion Stir-fried SquidA dish of tender squid stir-fried quickly with scallions, seasoned for a savory and aromatic flavor.
Shrimp Lu RiceShrimp Lu Rice is a rice dish that combines seafood with the flavors of Shandong cuisine. Main ingredients include fresh shrimp, rice, eggs, green peas, diced carrots, and chopped scallions. The basic method involves quickly stir-frying the shrimp until they change color, then setting aside. Eggs are scrambled in the wok, followed by rice, green peas, and diced carrots, all stir-fried together. Finally, the cooked shrimp are added, seasoned with typical Shandong condiments like soy sauce, cooking wine, and a bit of sugar. The dish is finished with a sprinkle of scallions. The result is fluffy rice with tender shrimp and the rich, savory aroma characteristic of Lu cuisine.
Bean Curd Fresh SeafoodA dish featuring fresh seafood stir-fried with fermented bean curd, garlic, and ginger, delivering a rich, savory flavor.