Fu Zhanggui in Chengdu · Fresh Sichuan Cuisine (Hongshan Vanke Plaza Branch)
川菜 · ⭐ 4.4
4th Floor, Hongshan Vanke Plaza, Baisha 2nd Road
Dishes
Five-color Stir-fryA colorful Chinese home-style dish made with carrots, green pepper, red pepper, wood ear mushrooms, and egg, stir-fried quickly for a crisp and nutritious meal.
Spicy Blood Sausage with Mixed IngredientsA spicy Sichuan dish made with duck blood, offal, and vegetables in a numbing chili broth.
Fu Family's Signature River Fish (Fresh)Fresh river fish steamed with secret seasoning, resulting in tender meat and rich broth.
Double-Flavor Dipping Sauce Steamed ChickenSteamed chicken made from whole chicken, boiled or steamed and deboned, served with two dipping sauces: one garlic-soy sauce and another chili-sichuan pepper oil. The meat is tender and juicy, with contrasting flavors of savory and spicy, highlighting the natural taste.
Garlic Pork RibsPork ribs marinated and fried until crispy, then stir-fried with garlic and seasonings for a rich, savory flavor.
Salted Egg Yolk Spicy Stir-fried AbaloneFresh abalone is stir-fried with salted egg yolk and chili, resulting in a tender, chewy texture with rich salty-eggy aroma and mild spiciness.
Osmanthus Rice-Stuffed Tofu PuddingA chilled tofu pudding filled with glutinous rice and sweetened with osmanthus syrup, offering a delicate, refreshing dessert experience.
Plum Sauce Dongpo Pork and Hot Spring Egg RiceDongpo pork cubes marinated in plum sauce and slowly stewed, served with hot spring egg and rice. The plum sauce adds sweet and sour flavor, the pork is rich yet not greasy, and the hot spring egg has a smooth, creamy yolk, creating a rich and satisfying texture.
Sichuan Pepper and Curry Seafood PotMade with seafood, cooked in a curry sauce with Sichuan pepper and mala pepper. Rich broth combines the aromatic spiciness of curry with the numbing sensation of Sichuan peppercorns.
Oil-Flavored Spicy Sichuan Boiled BeefOil-flavored spicy Sichuan boiled beef is a Sichuan dish made with beef, chili, and Sichuan peppercorns. It is prepared by boiling and oil-pouring, resulting in a tender texture and rich spicy flavor.
Stir-fried Pork with MorelsSpiced pork belly slices are first boiled, then stir-fried until slightly charred, then mixed with fermented bean paste and green onions. Finally, beefsteak mushrooms are added to infuse the meat with rich umami flavor.
Old Jar Pickled Vegetable and Fresh Beef Hot PotA hot pot made with old jar pickled vegetables and fresh beef slices, offering a tangy and savory flavor.
Old Jar Fish-flavored Shredded PorkA classic Sichuan dish made with shredded pork, wood ear mushrooms, carrots, and green peppers stir-fried in a tangy, sweet-and-sour fish-flavored sauce from aged jars.
Lotus Root with Tender MeatLotus root with minced pork is a dish featuring lotus root slices stir-fried with marinated pork, seasoned to achieve tender meat and crisp lotus root.
Crab Roe TofuCrab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
Lemongrass Chili Chicken WingsChicken wings stir-fried with lemongrass, dried chili, and Sichuan pepper. Tender meat with aromatic flavor, spicy and numbing, featuring Southeast Asian taste.
Fresh Pepper Button Mushroom Pork BellyFresh pepper button mushroom pork belly is made with pork belly, fresh chili, and button mushrooms, stir-fried to perfection. Tender texture with a spicy aroma and natural flavor.
Spicy Skewered PorkA spicy Sichuan-style dish made of marinated pork pieces skewered and grilled or fried until crispy outside and tender inside, seasoned with chili and Sichuan pepper.