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Fu Shen (Hilongguan Branch)

北京菜 · ⭐ 4.3

1st Floor, Kun Tai Jia He Hotel, No. 107 Hui Long Guan West Street

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Neifu Tazizi Rou

  Neifu Tazizi Rou is a traditional Chinese dish made with pork belly, seasoned with spices and seasonings, and slowly stewed in a jar. It has a delicious flavor, rich aroma, and is not greasy.
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  Stewed Pork Belly with Pickled Vegetables

  Stewed pork belly with pickled vegetables is a traditional Chinese dish made with selected pork belly and pickled vegetables. The main ingredients include pork belly, pickled vegetables, scallions, and ginger. It has a salty and fresh flavor with a rich sauce aroma and a sour taste.
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  Rock Sugar Silver Ear Fungus and Pear Soup

  Tangyuan with rock sugar, silver ear fungus, and pear soup is made by soaking the fungus, cutting the pear, and simmering all ingredients until the fungus is soft and the pear translucent, creating a thick, sweet broth.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Mountain Mushroom Buddha Jumps Over the Wall

  Mountain mushroom Buddha Jumping over the Wall features various wild mushrooms with abalone, sea cucumber, fish maw, scallop, and ham, slow-cooked in a clay pot for rich flavor fusion.
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  Shuaifu Kung Pao Chicken

  Shuaifu Gongbao Chicken features chicken breast, peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The marinated chicken cubes are stir-fried with spicy chilies and Sichuan peppercorns, then glazed with a sauce of soy sauce, vinegar, sugar, rice wine, and starch. Finished with roasted peanuts, it offers tender, mildly spicy, slightly sweet-and-sour flavors.
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  Crispy Fried Meatballs

  Dry-fried meatballs is a traditional Chinese dish made primarily from minced pork, seasoned with葱姜末 (scallion and ginger paste) and other spices. The preparation involves mixing the minced pork with seasonings, shaping it into small balls, and then deep-frying them in hot oil until golden and crispy.
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  Stir-fried Roasted SuNiTe Lamb

  Stir-fried or grilled SuNite lamb made from SuNite lamb, marinated and cooked with basic seasonings to retain its tender texture.
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  Crispy Delicate Roast Duck

  Crispy and tender roast duck is made from plump, young ducks that are specially marinated and roasted over fruitwood charcoal. The whole duck has a crispy skin and tender meat, with the aroma of fruitwood perfectly blending with the duck flavor to create a unique and delicious taste.
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  Crispy Roast Duck with Black Caviar Sauce

  Roast duck made from premium Peking duck, marinated and roasted in a hanging oven for crispy skin and tender meat; served with black caviar sauce made from fresh black fish roe, offering a delicate texture and oceanic freshness.
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  Golden Pumpkin Eight Treasure Rice

  Golden pumpkin eight-treasure rice is made by hollowing out a pumpkin, filling it with sticky rice, red bean paste, lotus seeds, red dates, walnuts, raisins, and peanuts, then steamed.
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  Fried Shrimp Balls with Chinese Toon

  Fresh large shrimp balls stir-fried with fragrant Chinese toon芽, marinated and lightly coated in starch, then pan-fried until golden and mixed with tender toon shoots for a fresh, aromatic flavor. Bright color, tender and elastic texture.

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