Fuchunfang is a high-end private restaurant by the Qiantang River, the owner has been engaged in the catering industry for more than ten years, and has a wide range of customers, most of the customers come from his own circle, so the restaurant is not well-known in the outside world. It is lavishly decorated and the dishes are full of personality, which is suitable for business banquets.
Fuchun Fang focuses on fresh rivers and seafood, and rare and vigorous ingredients are its biggest features. The most representative is the Qianjiang wild rice fish, this fish and the Chinese sturgeon, is a rare long-line migratory fish, every year in the ocean, rivers between the shuttle breeding, predation diversity, the body to adapt to the pressure of two kinds of water flow, the meat quality is neither as rough as the sea fish, nor as the river fish so plump and spiny, the taste is wonderful, and the guests are booked and then purchased, to ensure freshness. More common than wild rice fish is farmed baby fish, compared to the wild baby fish that is almost a "living fossil", after the farmed fish appears in the market, it is regarded as a private dish by some restaurants to attract attention, but the price of breeding in the past two years has been much closer to the people, and Fuchun Fang sells for 598 yuan, which belongs to the middle level of the market. The baby fish is made, the soup is fresh and thick, the taste is plump, and it is a novel dish that supports the scene at the banquet. However, even if it is farmed baby fish, the supply of Fuchunfang is not stable, and if you want to eat it, you need to make a reservation in advance.
In addition to the above specialties, the more common ingredients are also remarkable. Since the chef team is mainly from Hangzhou and Guangdong, they have received professional training, and are good at seafood and river freshness, which well retains the fresh and sweet taste of the ingredients. Perhaps the restaurant is positioned as a business banquet, and they pay more attention to innovation in form and interaction with guests, such as Jiwei shrimp cooked on high-temperature pebbles on the table, fried snow dragon beef, etc., which are refreshing and interesting, and are best used to warm up the table. Vegetarian dishes such as poplar manna and dragon beard baby cabbage also have a similar treatment style. Unfortunately, these ideas fail to add color to the taste, and the chef does not pay enough attention to ingredients with strong smells, such as foie gras and sea cucumber, which are not highly rated by diners and are not recommended to try. The menu also has some down-to-earth Taizhou snacks, which are acceptable in taste and affordable, and can be considered as side dishes.
Fuchunfang is in the business office building, there is no scattered platform, only eight private rooms, respectively, named after the eight rivers of Zhejiang, such as Qianjiang and Xiangjiang. The decoration integrates European and Chinese styles, and the venue is open. The waiters are well-trained, well-organized, neatly dressed, and the overall is very suitable for banquets.
Since business in Fuchun Boat has been very good, it is recommended to book two to three days in advance. Plenty of parking nearby and easy to drive to.
