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Fulong Ji All-Day Breakfast and Evening Snacks

粤菜 · ⭐ 4.3

No. 63, Baochao Hutong

Dishes

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  Popular Double Winter Black Goat Shank Stew

  Black lamb belly stewed with dried mushrooms and bamboo shoots, seasoned with ginger and cooking wine, slowly simmered to tender perfection. Main ingredients: black lamb belly, dried winter mushrooms, and fresh bamboo shoots, absorbing the rich broth for a flavorful experience.
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  Huazhou Aromatic Oil Chicken

  Hua Zhou fragrant oil chicken is a dish made by stewing chicken with sesame oil, ginger slices, and green onions. Main ingredients include whole chicken or chicken thighs, seasoned with sesame oil, soy sauce, cooking wine, star anise, and cinnamon, slowly simmered to infuse flavor and aroma.
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  Double Winter Black Goat Rump Stew

  Double winter black goat rump stew is made with black goat rump and ingredients such as winter bamboo shoots and winter mushrooms. It has a fresh taste, tender meat, and a rich broth.
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  Taishan Eel Lotus Leaf Steamed Rice

  Taishan Eel Lotus Leaf Steamed Rice is a specialty dish made with eel, rice, and lotus leaves, where the eel is mixed with rice and steamed in lotus leaves.
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  Steamed Cheese Wagyu Strip

  Steamed cheese fillet features tender beef strip from the sirloin, marinated and steamed with cheese bits. The melted cheese infuses into the beef, creating a rich flavor.
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  Scallop Sauce Chicken Feet

  Dry scallop sauce chicken feet is a dish made by simmering cleaned chicken feet, with nails removed, in dry scallop sauce and ginger for a soft, flavorful result.
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  Clear Soup with Beef Offal

  A traditional Chinese dish made by simmering beef offal in a clear broth, resulting in a flavorful and nutritious soup.
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  Clear Soup Beef Brisket

  Beef brisket simmered in a clear broth with vegetables, resulting in tender meat and a light, savory flavor.
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  Steamed Crisp Carp

  A Cantonese dish featuring fresh crisp carp fillets briefly blanched in boiling water and served with ginger-scallion soy sauce, highlighting the fish's natural flavor and texture.
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  Furongji Mixed Wonton

  Furongji Cold-Mixed Wontons feature handmade wontons filled with pork and shrimp, wrapped in egg noodle skins. After boiling, they're rinsed in cold water, then tossed with garlic, green onions, cilantro, soy sauce, vinegar, chili oil, and sesame oil for a refreshing, chewy dish.
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  Steamed Pork Ribs with Garlic and Fermented Black Beans

  Pork ribs marinated and steamed with garlic and fermented black beans, seasoned with a touch of soy sauce, cooking wine, and starch.
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  Steamed Chicken in Soy Sauce

  Char siu chicken is a dish made with chicken as the main ingredient, marinated with soy sauce, sugar, ginger slices, green onion segments, and other seasonings before steaming. The primary ingredients are chicken thighs or whole chicken, which are simmered with seasoning to allow the meat to absorb the rich sauce flavor.
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  Golden Rice Noodle Roll

  Golden thread red rice sausage is a type of sausage made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and then steamed inside sausage casings. A small amount of glutinous rice or other grains may be added for texture. It has a reddish color, soft and sticky texture, and shows fine patterns when sliced.
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  Stuffed Chicken with Wood Ear Mushrooms and Lotus Leaf

  Chicken pieces are steamed with enoki mushrooms, wood ear fungus, and lotus leaf, allowing the ingredients to blend naturally while preserving their original flavors.
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  Chencun Beef Noodle Vermicelli

  Chencun beef tripe rice noodle rolls are made by wrapping beef chunks in rice paper and steaming. Main ingredients include rice batter, beef, and seasoning sauce. The rice batter is spread into a thin sheet, steamed, then topped with sliced beef and drizzled with special sauce, finished with chopped scallions or cilantro.
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  Pan-fried Radish Cake

  Pan-fried radish cake is a Chinese dim sum made from white radish and glutinous rice flour. Grated radish is mixed with rice flour and water, steamed into blocks, then sliced and pan-fried until golden brown on both sides, crispy outside and tender inside.
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  Braised Fish-stuffed Chili Peppers

  Fresh carp fish paste stuffed into green chili peppers and steamed until tender, a classic Cantonese dish with mild heat and rich flavor.

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