Fu Da Zheng Jiao Guan

Our signature dumplings served in a rich braised beef soup. The soup base is savory and slightly spicy, infused with beef essence. The dumpling skin is chewy and absorbs the soup for enhanced flavor.

A combination of hot and sour soup with dumplings. The hot and sour soup contains wood ear mushrooms, bamboo shoots, tofu, and egg drops, with a thick, appetizing, sour, and spicy taste. The dumplings are plump and pair well with the thick soup.

Light and delicious egg drop soup with dumplings. The soup base is mild and refreshing, with a hint of egg and scallion aroma. Suitable for those with a lighter palate.

The restaurant's signature Shandong steamed dumplings, usually several pieces per serving. The skin is thin and the filling is firm and juicy. Recommended to eat while hot, can be dipped in soy sauce or vinegar.

Classic Taiwanese braised beef noodles. The soup base is rich and mellow, paired with tender braised beef chunks and chewy noodles. The flavor is savory and slightly spicy, with a rich aroma.

Chinese dry noodles, drizzled with special mushroom and minced pork sauce. The sauce is moderately sweet and savory, with the umami of mushrooms and the aroma of pork fat perfectly blended. Please mix well before eating.

Clear soup noodles with large Shandong wontons. The wonton skin is thin and smooth, and the filling is rich and delicious. The soup base is usually light and refreshing, served with a few vegetables.

Noodles with pickled cabbage and shredded pork as the main toppings. The pickled cabbage provides a unique sour and fragrant taste, making the soup more appetizing and less greasy, while the shredded pork adds umami.

Uses the same braised soup base and noodles as the beef noodles, but without beef chunks. A good choice for those who like to drink beef soup and eat noodles but don't want to eat meat.

Noodles added to hot and sour soup. The soup is thick, sour, and spicy with plenty of ingredients (like wood ear mushrooms and bamboo shoots). Every strand of noodle is coated in the rich soup.

Dry noodles with wontons. Usually mixed with spicy red oil or sauce. The wontons are tender and smooth, and they are rich in flavor when eaten with spicy noodles.

A bowl of pure braised beef soup with tender braised beef chunks. Does not contain noodles. The soup base is rich and suitable for pairing with steamed dumplings or other dry noodles.

Tender egg drops in clear beef broth. Combines the savory flavor of the broth with the tender texture of eggs. The taste is lighter and smoother than braised beef soup.

A classic Chinese soup, sour and slightly spicy. It typically contains shredded tofu, wood ear mushrooms, carrots, bamboo shoots, and egg drops. The texture is thick, appetizing, and warming.

A simple, home-style clear soup, with seaweed and egg drops as the main ingredients. The soup is light and delicious, with a hint of oceanic freshness, perfect for cutting through richness.

Soup with only wontons. Shandong large wontons are characterized by their larger size, plump and firm filling, and thin, smooth skin. The soup is light and refreshing, garnished with scallions or celery for flavor.

Cooked wontons drizzled with a special red oil sauce. The flavor is spicy and invigorating, often with a numbing Sichuan peppercorn aroma. The skin is smooth and the filling is fresh, a great choice for those who prefer bold flavors.

The restaurant offers a variety of cold appetizers, such as braised dried tofu, seaweed, kimchi, or cold cucumber salad. They are usually displayed on shelves for customers to take freely, refreshing and appetizing.