Knockout Sichuan on Xiaoyun Lu

For a high-end restaurant that combines both modern and classical design elements, Fu Yuan does an impressive job with the basics, turning out authentic jiachang cai. We’d heard praise for their mapo doufu and Kung Pao chicken, but for a Chengdu girl like me, the real touchstone is the pork liver and kidney stir-fried with cabbage (ganyao hechao 肝腰合炒, RMB 48).

It’s surprisingly tender and crisp, suggesting that the ingredients have been selected with care. The celtuce salad (mayou cuisun 麻油脆笋RMB 28) is another stand-out. The stems are sliced and salted to remove extra water, then tossed with Sichuan pepper oil, leading to a pleasingly crunchy texture.

The succulent beef rib (niulei gu 牛肋骨RMB 338) is Fu Yuan’s exclusive creation – far more tender than American ribs and a must-try for parties of four or more. After being roasted, these huge hunks of meat are slowly stewed in a thick savory broth for four hours until every last cell has absorbed the flavors, then wrapped in a banana leaf to keep them juicy.

Also try: Sanyang Cai, Shunxing Chuancai

Fu Yuan 馥园
Daily 11am-2pm, 5-10pm. 2/F, Grand Concordia Hotel, 26 Xiaoyun Lu, Chaoyang District (5108 8268)
朝阳区霄云路26号鹏润酒店2层 (近新恒基大厦)

Photos: Fu Yuan