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Fuxianlai Restaurant (Huagong Building Branch)

粤菜 · ⭐ 4.1

Huagong Building, Floors 1–2, No. 808 Dongfeng East Road, Meihua Village Subdistrict (near Dongjun Plaza)

Dishes

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  Potato and Beef Stew

  A hearty dish made with beef and potatoes, slow-cooked until tender and flavorful.
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  Large Plate Cuttlefish

  A dish featuring fresh cuttlefish stir-fried with garlic, ginger, and chili, served in a large plate for rich flavor and tender texture.
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  Large Plate of Baby Squid and Squid

  A seafood platter featuring baby squid and squid, lightly blanched and seasoned for a fresh, tender taste.
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  Large Plate Cumin Beef

  A dish of tender beef stir-fried with cumin, chili, and onions, known for its rich aroma and bold flavor from Xinjiang cuisine.
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  Guangdong-style Stuffed Tofu in Large Plate

  A traditional Hakka dish where minced meat is stuffed into tofu and steamed, resulting in a tender outer layer and savory filling.
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  Local Chicken in Large Plate

  A hearty dish featuring locally raised chicken, slow-cooked with ginger, scallions, and chili for rich flavor.
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  Large Plate Pig Intestine

  A Sichuan dish made with pig intestines stir-fried in a large plate, seasoned with chili and Sichuan pepper for a spicy and aromatic flavor.
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  Large Plate Perilla, Long Beans and Eggplant

  This dish features eggplant, long beans, and perilla as the main ingredients. The eggplant is cut into strips and the long beans into sections, then each is either deep-fried or pan-fried until slightly charred. In a wok, oil is heated to sauté minced garlic, ginger, and dried chili peppers. The eggplant and beans are added and stir-fried together. Seasoning includes light soy sauce, oyster sauce, and a bit of sugar. Finally, a generous amount of chopped perilla leaves is added and quickly stir-fried to combine. The finished dish has a glossy appearance, with tender eggplant, crisp beans, and the distinctive herbal aroma of perilla.
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  Large Plate Shrimp Paste Green Beans

  A Chinese home-style dish featuring fresh green beans stir-fried with shrimp paste, delivering a savory and aromatic flavor.
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  Oyster Egg Fritter

  A dish made with fresh oysters and eggs, pan-fried until golden and flavorful, commonly served in Chinese households.
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  Large Plate Xijiang Clamp Fish

  Large Plate Xijiang Clamp Fish is a dish featuring clamp fish (a type of catfish) from the Xijiang River as the main ingredient. Key components include fresh clamp fish, dried chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and various spices. The basic preparation involves cleaning and cutting the fish, marinating it for flavor, then braising or stewing it in a pot with a generous amount of chili peppers, peppercorns, and other seasonings. The finished dish has tender fish and a rich sauce, typically served on a large plate.
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  Freshly Boiled Local Pork

  Freshly Boiled Local Pork is a dish featuring fresh local pork as the main ingredient. The pork is sliced or cut into small pieces and quickly boiled in hot broth or water until just cooked. It is typically served with simple seasonings like shredded ginger and chopped scallions to highlight the natural sweetness and tender texture of the pork. The dish emphasizes freshness and original flavor, with a quick cooking method that results in firm, chewy meat.
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  Braised Pork Ribs with Red Onion

  A savory Chinese dish featuring tender pork ribs slow-cooked with red onion, resulting in a rich, aromatic flavor.

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