FU RONG HUANG

I have lived here for more than 10 years, but this is my first time to come to this must-eat list of authentic Sichuan cuisine, old-style Sichuan cuisine. As an old Chengdu person, I have never eaten chicken tofu pudding and lotus chicken slices. I feel that I have been eating fake Sichuan cuisine for decades [laughing and crying]. Personally, I think lotus chicken slices are much more delicious, light and fresh, chicken tofu pudding is too oily and not that delicious. Other dishes taste good, home-cooked fish is delicious, the meat is very tender and the taste is just right, not salty or bland, the three fresh dishes are delicious, very fresh and fragrant The environment is OK, but it is too noisy

Hehe, another free meal😋 I feel like I have discovered a new treasure~ 🌿Environment: This restaurant doesn’t really look like anything from the outside, but after all, it’s a Sichuan restaurant that’s been open for 18 years, so it’s famous. Because it’s been open for so long, the facilities are definitely aging, but you can ignore the environment. Basically, there are big tables for gatherings 🛎Service: The service in this restaurant is really bad, just serving the dishes, but at this price, you won’t care about this The dishes are the main thing, so you can ignore the service 🥚"Snowflake Chicken Nao" is the signature dish of Furonghuang. I don’t have a deep impression of the taste, mainly because I think it’s novel🤣I haven’t eaten this dish before, is it tofu pudding made with chicken soup? Interesting 🐤"Kung Pao Chicken" As a native of Chengdu, I think that except for the particularly unpalatable ones, all Kung Pao Chicken tastes the same. Maybe I don't like this dish very much, so I think it's just so-so 🥠"Twice-cooked Sweet Shaobai" I don't like sweet Shaobai originally, I feel greasy, but this sweet Shaobai is surprisingly good. It looks oily, and it's really delicious if you eat less! 🥩"Braised Pork Belly in a Clay Pot" Hehe, I always prefer the sweet and red Shaobai in Jiangsu and Zhejiang, but I didn't expect the Sichuan flavor here is also very good! The meat is stewed soft and glutinous, and the mushrooms inside are very fragrant 🥘"Fish-flavored Poached Egg" I like the taste of fish flavor, but I don't like ginger in fish flavor. When this dish was served, I thought I would like it very much, but the ginger scared me away 🥓"Boiled Beef Tenderloin" It's fragrant enough, the meat is tender after being scalded by spicy hot oil, and the side dishes below are also delicious, the taste of hot pot 🥒"Salted Egg Yolk Stir-fried Small Melon" I like everything fried with salted egg yolk! The greasy salted egg yolk is unambiguous, the more the happier! 🍖「Countryside cold chicken」My grandma’s cold chicken is the best, no comment hahaha 🧅「Sour and spicy pig’s trotter」I am embarrassed to eat this🤣 🐟「Sweet and sour crispy fish」Sweet and sour fish is also quite interesting, not the common sweet and sour fish with a lot of ketchup, it is the authentic traditional method, made with pure white sugar and vinegar, I quite like it, the fried crispy fish is coated with sweet and sour sauce 🧁「Crispy coconut ball」I like all this kind of snacks haha, just like brown sugar glutinous rice cake, it is a must-have in Sichuan cuisine, usually with custard filling, this kind of coconut milk filling is quite rare, bursting! 🥗Icegrass salad I also like icegrass, it is very refreshing, especially with oily Sichuan dishes, it is very greasy, sesame sauce is also my favorite A large table of 10 people ate 802 yuan, a private room, I think the price-performance ratio is very high, if there is any party in the future, this restaurant will definitely be on the list Recommended! 😋

Booked a week in advance, only booths are available, reserved only until 12 noon. The sign of this store is not obvious, it is easy to walk by. There are a lot of people queuing on weekends, but fortunately I have a reservation. The sweet and sour pork with hotpot tastes like Sanhe mud when I was a kid, and it takes me back to the past in a second. The liver with pepper and sauce is super tender. The beef tenderloin with scallion, eaten with a pancake, is both satisfying and a staple food. The cat ears with seafood are small and cute, full of seafood flavor, just right for leisure. The snowflake chicken soup, you can't see the chicken when you eat it, which is a test of the chef's skills, but it's a bit oily if you eat too much. The overall level of the dishes is good, and you can still have a second go.

Furonghuang Garden Restaurant is mainly traditional Sichuan cuisine, and is quite well-known locally. There will be no vacancies if you don't make a reservation during peak hours. The restaurant's street-facing facade is very inconspicuous, but the environment upstairs is still very good. When I made a reservation in advance, I was told that there were no private rooms, only booths, and that they would be cancelled before 12 o'clock. Maybe I don't have high requirements. When I went there, I felt that the booths were half-open private rooms, which was quite good. When ordering food, I first chose the top three recommended dishes: Snow Chicken Nao, Kung Pao Chicken, Shaobai Huiguo (Shaobai Huiguo Sweet Shaobai), and some other dishes, and also ordered plum wine recommended by the restaurant staff. The top three dishes are really good, and the ones that are well received include Hu La Crispy Melon, Corn Pancakes, Chicken Soup Yuercai (Yaer Cabbage), and Pepper Liver Tips; Guoba Pork Slices, Lotus White Vermicelli, Sweet and Sour Crispy Fish, and Green Lump Soup are average. The plum wine is sweet, but I feel drunk after drinking it, so I didn't finish it. Overall, it's still very good, the price is not expensive, and the service is good.

The building on the first floor is dark, and the elevator is old and shabby. After getting out of the elevator, the restaurant is brightly lit, the decoration is simple and clean, and there are many dishes to choose from.