Fu Shun Lou - Guangfu Store

Fresh pea shoots are stir-fried over high heat, retaining their tender green color and crisp texture. Sweet flavor, usually seasoned with garlic slices.

Loofah is cooked with ginkgo nuts. The loofah is tender and juicy, with the unique chewy texture of ginkgo nuts. Light and healthy flavor.

Fresh and sweet clams are cooked with loofah. The oceanic flavor of the clams permeates the loofah and broth. The loofah is melt-in-your-mouth tender, and the broth is delicious.

Simply stir-fried with high heat to showcase the natural sweetness and moisture of the loofah. Tender and refreshing texture.

Thin slices of green or white bitter melon are stir-fried with salted duck egg yolks. The sandy texture and savory flavor of the salted egg neutralize the bitterness of the melon, making it a classic dish to accompany rice.

Marinated pickled mustard greens are stir-fried with shredded bean curd skin. The unique aroma of the pickled greens combines with the tender texture of the bean curd skin for a savory and refreshing flavor.

Crispy fried large intestine segments are dry-fried with green beans. The large intestine is crispy on the outside and tender on the inside, without any gamey smell, paired with the crisp sweetness of green beans for a rich texture.

Eggplant and large intestine segments are braised in a clay pot with a rich sauce. The eggplant is soft and absorbs the sauce, while the intestine is chewy and flavorful, with a rich aroma.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, dried shrimp, preserved vegetables, and other aromatics. The green beans have a slightly wrinkled surface and a crispy, savory texture.

Green beans are simply stir-fried to maintain their bright green color and crisp texture. Lightly seasoned to highlight the bean flavor.

Water spinach is cooked with silver fish (small dried fish) to create a dish with a bit of broth. The water spinach is smooth and tender, complemented by the savory flavor of the silver fish, rich in nutrients.

Eggplant is stir-fried with garlic, ginger, scallions, and spicy bean paste, mimicking the flavor of braised fish without the fish. Soft texture, with a balance of sweet, sour, salty, and spicy flavors.

Eggplant is stir-fried with a generous amount of Thai basil. The unique aroma of the basil perfectly combines with the soft eggplant braised in soy sauce.

King oyster mushrooms are cooked with sesame oil, soy sauce, and rice wine (three cups), with basil added at the end. The king oyster mushrooms have a chewy, meat-like texture and a rich aroma.

King oyster mushrooms are cut into cubes, battered, deep-fried, then tossed with salt and pepper. Crispy on the outside, juicy on the inside, with a savory peppery aroma.

Gai Lan is stir-fried over high heat, usually with ginger slices or garlic slices. The stems are crisp and refreshing, and the leaves have a slightly bitter aftertaste.

Simple stir-fried cabbage with garlic. Retains the crisp texture and natural sweetness of the vegetables.

A variety of seasonal vegetables, bean products, and mushrooms are stir-fried together. Colorful and with a refreshing and diverse flavor.

Broccoli is the main ingredient, stir-fried with other vegetables or mushrooms. Crisp and healthy texture.

Seasonal vegetables are stir-fried based on the day's market availability. Enjoy the freshest flavors of the season.

A set meal designed for vegetarians, including three vegetarian dishes and one soup. A rich and balanced selection of dishes.

A Sichuan dish presented in a small hot pot, containing pork large intestine and duck blood, seasoned with pickled vegetables and Sichuan peppercorn chili oil. Spicy and rich flavor, very good with rice.

Pork loin strips are battered and deep-fried until golden and crispy, then tossed with salt, pepper, and chopped scallions and garlic. Crispy on the outside, tender on the inside, with a savory and flavorful taste.

Deep-fried pork loin cubes are coated in a reddish-orange sweet and sour sauce. Sweet and sour flavor, with a slightly moist crispness on the outside.

Shredded pork is stir-fried with sweet bean sauce, resulting in a rich, reddish-brown sauce. A blend of sweet and savory flavors, usually served with raw shredded scallions at the bottom.

Pork slices are stir-fried with black fungus, eggs, bamboo shoots, and other ingredients. Rich in texture, with a blend of egg and meat flavors, a home-style delicacy.

Similar to sweet and sour pork ribs, but made with pork loin. The sauce usually has a flavor of ketchup and black vinegar, with a pleasant sweet and sour taste.

Thinly sliced pork belly is boiled and then drizzled with a special garlic soy sauce paste. Alternating layers of fat and lean meat, with a chewy and non-greasy texture, and a rich garlic aroma.

Pork belly slices are first boiled, then stir-fried with dried tofu, cabbage, or garlic sprouts in chili bean paste. Savory and slightly spicy flavor, with焦香 (jiao xiang - fragrant roasted) pork slices.

Marinated pickled mustard greens are stir-fried with shredded pork. The unique aroma and saltiness of the pickled greens bring out the sweetness of the pork, a refreshing dish to accompany rice.

Shredded pork is stir-fried over high heat with sweet bean sauce or chili bean paste. Rich sauce flavor, tender shredded pork, a heavy-flavored dish to accompany rice.

Fermented pickled cabbage is shredded and stir-fried with shredded pork. Sour and appetizing, with a crisp texture, it helps to cut through greasiness.

Tender chives flowers are cut into sections and stir-fried with shredded pork. The chives flowers are crisp and sweet, with a mild pungent aroma.

Chopped chives flowers, minced pork, and fermented black beans are stir-fried with chili peppers. Named "Fly's Head" due to the black, shiny appearance of the fermented black beans. Salty, spicy, savory, and extremely good with rice.

Diced pork, dried tofu, bamboo shoots, peanuts, and other ingredients are diced and stir-fried with spicy sauce. Rich and multi-layered texture, with a rich and slightly spicy flavor.