The domestic home Quanqifu has always been proud of its positioning and price, and its Shanghai store has also won a Michelin star. However, Hong Kong's family Quanqifu is more like a traditional old-school player, not a fancy and famous, and it is regarded as an authentic old dish.
The name of the store is taken from Xu Weijun, who is known as "Seven Brothers". Since it is an extension of FLM, there are many overlaps between the menu of Family Quan Qifu and FLM, and the former is priced higher. Cooking the best dishes with the best ingredients is the secret of the restaurant's longevity.
Stuffed fresh crab cover is an enduring dish at the restaurant, and the best one is the three-Michelin-starred Tang Court at The Langham, Hong Kong, which is actually the ancestor of the founder of Jiaquan Qifu, Xu Fuquan. This dish can be made with onions or white mushrooms. The crab meat is washed and stir-fried with fresh milk, shredded onion or white mushrooms, stuffed back into the crab shell, and then wrapped in eggs and breadcrumbs and fried. Take a small bite with a spoon, the crab meat is mixed with refreshing onions or soft white mushrooms, from the crispy surface to the smooth inside, the taste bud experience is progressive.
Qifu crispy chicken was also created by Xu Fuquan. This dish is deceptively simple, but the actual process is complicated. The water is boiled, oiled, air-dried, and fried are interlocking, and the finished dish has a crispy skin and rich juice, and it has a high reputation. In addition, the restaurant also has a dish that is rarely seen elsewhere - chicken slag. This is a famous dish of ancient Cantonese law, the ingredients may make many people unbearable, it is made of chicken (chicken testicles) pureed and fried with broth, the method is very similar to Shunde's fried fresh milk. In fact, anyone who has eaten it will be impressed, the outer layer is golden and crispy, the inside is soft and delicate, like tofu, it melts in the mouth, it is salty and sweet when dipped in sugar, and the rustling taste is even more wonderful.
The dishes of Qifu can basically close your eyes and blind spots, and home-cooked dishes such as fried chicken with dried onions and black beans, sliced beef tenderloin with garlic, and steamed pork patties with salted fish are all done very well, and repeat customers abound. For desserts, the Phoenix Mille-Feuille Cake, Egg Yolk Lotus Paste Bun, and Bean Paste Apple Leaf Fruit are very popular.
At present, there is only one branch of Seven Fortunes in Hong Kong, which is located on the 3rd floor of the Rashemian Guangdong Hotel in Wan Chai. The overall environment of the restaurant is clean and tidy, and the dining atmosphere is comfortable. Without the ornate decoration of the mainland, the restaurant's efforts are all devoted to the intensive cultivation of the dishes. The service is decent, there are Hong Kong people neat and professional, not flattering or cold-faced, everything is just right.
