Fuyu Restaurant
川菜 · ⭐ 4.5
No. 55-29 Xiejiawan Zhengjie, Unit 1-49
Dishes
Urumqi LambUrumqi Lamb is a northwestern cuisine dish made with fresh lamb meat, cooked slowly with spices and seasonings. The meat is tender and fragrant, with a unique regional flavor.
Cold-Blended Frog LegsA dish made with frog legs mixed with garlic, chili, and herbs, dressed in vinegar and soy sauce for a refreshing, tangy flavor.
Double Pepper Stewed Chicken FeetA Sichuan dish featuring tender chicken feet stewed with green and red peppers, delivering a rich, spicy flavor.
Double Pepper FrogA Sichuan dish featuring frog meat stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
泡菜牛肉泡菜牛肉是一道以牛肉和泡菜为主要食材的菜肴。牛肉切片后与泡菜一同炒制，加入调味料如酱油、蒜末、姜片等，使牛肉吸收泡菜的酸香风味。制作过程中通常使用热油爆香辅料，再将牛肉与泡菜翻炒均匀，最后收汁即可。
Sautéed Eggplant with Chicken Dices and PeppersSautéed eggplant with chicken dices and peppers is a Chinese dish made with eggplant, chicken breast, and chili. The eggplant is cut into cubes and stir-fried with chicken dices, seasoned with chili for a slightly spicy and fragrant flavor.
Spicy Sichuan Chicken in Chili SauceA spicy Sichuan cold dish made with chicken and a fragrant chili sauce, known for its numbing heat and rich flavor.
Stir-Fried Eel in Rapeseed OilA dish made with fresh eel stir-fried in rapeseed oil, resulting in a rich, savory flavor and tender texture.- Tengjiao Eggplant and Chicken DiceA Sichuan-style dish featuring tender chicken cubes and soft eggplant, seasoned with Sichuan pepper for a numbing, spicy flavor.
Spicy Ground Beef with ChiliA spicy stir-fried dish made with ground beef and chili peppers, known for its bold flavor and heat.
Sour Duck Blood and Pork SoupA flavorful soup made with duck blood and pork slices, simmered with sour vegetables for a tangy, savory taste.
Fresh Pepper Water Mouth FrogA classic Sichuan dish featuring tender frog legs stir-fried with fresh green and red peppers, garlic, ginger, and spicy chili oil, delivering a bold, numbingly spicy flavor.
Brown Sugar Glutinous Rice CakeGlutinous rice cake made by soaking, steaming, and pounding glutinous rice into a dough, then cutting it into pieces and frying in hot oil until golden, finally drizzled with caramelized brown sugar syrup.