The brand new Waldorf Astoria Qiantan has just opened in Shanghai, and set on the top floor is Fu Cheng 福承 which serves elevated Fujian cuisine. Led by Chef Justin Yang 杨艳彬 of 1* Hokkien Cuisine 福满楼 in Chengdu and runner-up of the hit culinary show 一飯封神, the restaurant emphasizes the natural essence of ingredients using the classic techniques of stewing, steaming, and braising. As one of China’s Eight Great Cuisines, Fujian cuisine is actually quite diverse as its geography encompasses both the mountain and the sea. I highly enjoyed the boiled pigeon leg, rice bun with caviar & seaweed, double-boiled duck soup with sandworm, and the brilliant rice wine preserved hairy crab with minced broccoli!
Our menu:
沙葱鸡
Boiled Chicken with Chive
茉莉蜜茶瓜
Melon with Jasmine Syrup
鹭岛沙茶澳带
Scallop with Satay Sauce
鱼子酱紫菜石榴包
Rice Bun with Caviar and Nori
青衣映蟹盏
Rice Wine Preserved Hairy Crab with Minced Broccoli
平和咸水乳鸽腿
Boiled Pigeon Leg
海蛎煎
Pan-fried Oyster Pan Cake
沙虫干溢番鸭汤
Double-boiled Duck Soup with Sandworm
脆皮福鳗
Deep-fried Eel with Finger Lime
晋江风味牛排
Braised Beef Steak
姜母汁焗北海公肚
Braised Beihai Sea Cucumber with Aged Ginger Sauce
昆布焖鲍鱼
Braised Abalone with Kelp
虾油炒现剥斑节虾
Stir-fried Spotted Prawn in Shrimp Oil
油泼龙舌鱼
Steamed Sole Fish with Scalded Oil
椒香东山大管
Stir-fried Squid with Fragrant Pepper
封神鴛鴦炒饭
“Legendary” Dual-favored Fried Rice
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Fu Cheng 福承
Shanghai, China
#supermelChina
