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Fuya Cai Guan (Xiaoshi Cheng Branch)

江浙菜 · ⭐ 4.7

No. 2A-108 Hongchun Road (Door 6)

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Shanghai-style Braised Pork

  A classic Shanghai dish made with pork belly, braised until tender in a savory-sweet sauce.
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  Anhui Stinky Guilin Fish

  Anhui stinky mandarin fish is made from fresh mandarin fish, marinated and fermented before frying or pan-frying. The fish is seasoned with special spices for several days to develop its unique aroma, then cooked to achieve a crispy skin and tender flesh.
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  Anhui Stinky Fish

  Anhui Stinky Fish is a traditional Huizhou dish made by fermenting fresh fish, then frying or braising it. It has a unique aroma and rich flavor.
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  Benshang Braised Pork

  This Shanghai-style braised pork belly uses fatty pork belly as the main ingredient, blanched to remove odor, then slowly stewed with soy sauce, sugar, cooking wine, scallions, and ginger to achieve a soft, tender texture and bright red color.
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  Hangzhou Soy Sauce Duck

  Hangzhou-style braised duck is a dish made primarily from fresh ducks, marinated and slowly stewed with soy sauce, sugar, and yellow wine to achieve flavorful meat with a bright red color.
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  Nanjing Stir-Fried Cauliflower

  A classic Suzhou dish featuring cauliflower stir-fried with ham and carrots, known for its crisp texture and fresh taste.
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  Okra and Plum Meat Stir-fry

  A Chinese dish featuring tender okra and plum meat stir-fried together, offering a fresh, savory taste with a delicate balance of flavors.
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  Pork Knuckle and Lotus Root Soup

  Pork bone and lotus root soup uses pork bones and lotus roots as main ingredients. After blanching the bones, they are simmered together with lotus roots in water over low heat until the broth turns milky white and the ingredients become tender. Minimal seasoning is used to preserve the natural flavors.
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  Crispy Skin Sea Bass

  Crispy-skinned sea bass is made with fresh sea bass as the main ingredient. After preparation, the fish is coated with a thin layer of starch and deep-fried until the skin becomes crispy and golden brown. During preparation, minimal seasonings are used to preserve the natural flavor and tender texture of the fish meat.
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  Crab Meat and Vermicelli Stew

  A savory stew made with crab meat and vermicelli, simmered slowly to blend flavors.
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  Sour Soup Fish and Lamb

  A fusion dish combining fish and lamb in a tangy sour broth, known for its rich flavor and balanced acidity.
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  Black Vinegar Pork Tenderloin

  A Chinese dish made with pork tenderloin stir-fried in a sweet and sour black vinegar sauce, known for its tender texture and balanced flavor.

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