Fusheng Restaurant
粤菜 · ⭐ 3.5
Unit 101, Building 4, No. 1, Fengcheng Street
Dishes
Fried OystersFried oysters are made with fresh oysters, cleaned and coated in starch or batter, then deep-fried until golden and crispy. The oyster meat is tender with a crunchy exterior, offering a rich texture.
Steamed Taro with Preserved MeatA traditional Chinese dish made by steaming taro slices layered with preserved meats like cured sausage or bacon, resulting in a savory and tender texture.
Steamed Beef with Tea Tree MushroomA dish of beef slices steamed with tea tree mushrooms, seasoned with ginger and scallions, resulting in a tender and fragrant flavor.
Steamed Scallops with Garlic and VermicelliSteamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
Steamed Spanish MackerelA dish made by steaming fresh Spanish mackerel with ginger, scallions, and a touch of cooking wine, resulting in tender and naturally flavorful fish.
Tofu Hot PotTofu stew is made with soft tofu as the main ingredient, combined with meat, vegetables, or mushrooms, and simmered in a pot. Cut tofu into pieces, add it with ingredients to a clay pot, pour in broth or water, and slowly simmer until flavorful.
Shunde Fish SashimiShunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
Gao Ming Fish BallsGao Ming fish balls are a specialty from Gaoming, Guangdong, made by mixing fresh fish paste with egg white and starch, then hand-formed into balls and boiled for a tender, flavorful texture.