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Fuhai Lou Grand Hotel (Nanzha Branch)

江浙菜 · ⭐ 4.4

No. 586 Xicheng Road

Dishes

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  Salmon

  Salmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Shrimp Salad

  A refreshing salad made with cooked shrimp and fresh vegetables, dressed in a light sauce.
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  Stewed Bamboo Shoots in Oil

  Oil-braised bamboo shoots is a dish made primarily with fresh bamboo shoots, seasoned with scallions, ginger, garlic, and other spices. After stir-frying in hot oil,适量 water or broth is added and the dish is slowly simmered over low heat until fully flavored. The bamboo shoots are sliced or cut into segments, blanched to remove bitterness, then cooked together with seasonings so they absorb the flavors of both oil and seasoning.
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  Conch

  Conch is a common marine mollusk, with fresh conch meat as the main ingredient. After cleaning and removing the shell, the meat is sliced or diced and can be stir-fried, boiled in soup, or served cold. Ginger, scallions, garlic, and sometimes a touch of cooking wine and soy sauce are added for flavor.
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  Seafood Platter

  A platter featuring fresh shrimp, crab, shellfish, and squid, steamed or blanched to preserve natural flavors, served with a special dipping sauce for a deliciously savory experience.
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  Red Bean Dumpling Soup

  A traditional Chinese dessert made with red beans and glutinous rice balls, simmered in sweetened water for a soft, sweet flavor.
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  Foie Gras

  Foie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.

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