{"id":4204,"date":"2023-06-02T10:05:27","date_gmt":"2023-06-02T02:05:27","guid":{"rendered":"https:\/\/www.tastytrip.com\/?p=4204"},"modified":"2025-07-31T10:49:48","modified_gmt":"2025-07-31T02:49:48","slug":"fu-he-hui-shanghai","status":"publish","type":"post","link":"https:\/\/www.tastytrip.com\/en\/fu-he-hui-shanghai\/","title":{"rendered":"Exploring Shanghai's Fu He Hui: Indulging in the Green Spring"},"content":{"rendered":"<p>In early April, I returned to Shanghai, and I had the opportunity to meet up with my former neighbor and food enthusiast, Mr. Guanjia, at Fu He Hui. In my eyes, he is the person who knows Fu He Hui\u00a0the\u00a0best, and dining with him brings me great joy.<\/p>\n<p><iframe title=\"Exploring Shanghai&#039;s Fu He Hui: Indulging in the Green Feast of Spring \u6625\u65e5\u63a2\u7d22\u4e0a\u6d77\u798f\u548c\u6167 \u54c1\u5473\u6625\u5929\u7684\u7eff\u8272\u76db\u5bb4\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/EFfjvq2yxX8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">@Jocelyn\u83ef\u59d0's TastyTrip YouTube<\/div>\n<p>It\u2019s\u00a0been almost ten years since the opening of Fu\u00a0He\u00a0Hui,\u00a0nestled among\u00a0tree-lined avenues\u00a0at the\u00a0former\u00a0French Concession of Shanghai, a\u00a0hugely\u00a0sought-after\u00a0historic district abundant with quaint\u00a0residential buildings\u00a0during\u00a0the 1920s. The name \u201cFu\u00a0He\u00a0Hui\u201d comes from the owner \u2013 Mr. Fang 's understanding of\u00a0happiness (Fu,\u00a0\u798f)\u00a0and\u00a0wisdom (Hui,\u00a0\u6167): \"The process of\u00a0pursuing happiness\u00a0leads to\u00a0wisdom\u00a0and the\u00a0pathway to wisdom is\u00a0accompanied\u00a0by happiness\".<\/p>\n<p>The restaurant\u00a0d\u00e9cor\u00a0features\u00a0a harmonious combination of\u00a0stone and wood elements,\u00a0creating a Zen-inspired\u00a0sense of space\u00a0accentuated by a lingering\u00a0fragrance of agarwood.\u00a0Together with attentive and thoughtful\u00a0service,\u00a0this is a\u00a0sanctuary in the heart of the metropolis\u00a0for\u00a0you\u00a0to\u00a0unwind\u00a0and\u00a0relax.<\/p>\n<p><a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu.jpeg\" alt=\"\" width=\"1080\" height=\"1619\" class=\"aligncenter size-full wp-image-4205\" srcset=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu.jpeg 1080w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu-200x300.jpeg 200w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu-683x1024.jpeg 683w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu-768x1151.jpeg 768w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu-1025x1536.jpeg 1025w, https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu-8x12.jpeg 8w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>Chef Toni Lu was born and raised in Shanghai. He gained experience in several high-end Cantonese restaurants before rising to international prominence as the culinary mastermind behind Shanghai\u2019s finest independent Chinese restaurants Fu1039, Fu1088, Fu1015 and vegetarian restaurant Fu He Hui\u00a0which was opened in 2014. Renowned for his deep knowledge and mastery of traditional Chinese cuisines updated with an enticing touch of modernity, Chef Lu has garnered numerous culinary accolades.<\/p>\n<p>Fu\u00a0He\u00a0Hui prides itself on creating unique dishes that incorporate seasonal ingredients, ensuring that diners can savour exclusive culinary delights available only during that particular season. This spring, one of the highlights of the\u00a0menu is the artful pairing of dishes with Chinese\u00a0teas, enhancing the overall dining experience.<\/p>\n<p>Tea\u00a0pairing is also a highlight of the set menus, each\u00a0having\u00a04 different kinds of tea to complement the dishes.\u00a0Diners\u00a0can\u00a0experience\u00a0the\u00a0charm\u00a0of\u00a0Chinese tea\u00a0while enjoying Fu He Hui\u2019s dainty dishes.<\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu1.jpeg\" \/><br \/>\n  <img decoding=\"async\" style=\"width: 100%; display: block; border: 0; margin: 0; padding: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu2.jpeg\" \/>\n<\/div>\n<p>The appetizer is inspired by a Chinese dessert Mango Pomelo Sago. Diced mango, honey pomelo, and sago pearls are placed on a bed of incredibly fresh and sweet Hainan mango. It can also be enjoyed as a dessert after the meal.<\/p>\n<p>The next dish features Sichuan green celtuce, Yunnan termite mushroom, and\u00a0shuhuacai\u00a0(literally \u201ctree flower vegetable\u201d), which is a wild, edible evergreen shrub that grows on high-altitude trees endemic to Shangri-La in Yunnan. It\u2019s my first time trying the plant and it was refreshing and pleasant.<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu3.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu4.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Mango Pomelo Sago\/Green Celtuce<\/div>\n<p>The Chinese yam dish is a vegetarian version of\u00a0Ge Zha, a traditional street snack and later evolved into a cooking technique where any thick liquid is solidified so that it can be deep-fried. Chinese yam from Pingyao, Shanxi province, first-harvest seaweed, and coconut milk sauce are made into the filling. The outside is coated with pistachio and powdered seaweed. The neatly fried\u00a0Ge Zha\u00a0has a smooth and delicate texture.<\/p>\n<p>The Anji Spring Bamboo Shoots has a complex cooking process. The bamboo shoots are brought to boil in spring water, peeled off the outer skin, air dried for 12 hours and lightly deep fried before serving. Dried tofu skin is mixed with bamboo skin to make the square-shaped pattern. The peeled off bamboo skin can also be utilised to make a broth or sauce to be enjoyed together. It is one of the most impressive dishes on the spring menu.\u00a0<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu5.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu6.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Chinese Yam\/Bamboo Shoots<\/div>\n<p>Beetroot from Heilongjiang province is smoked and grilled with a sauce of red chili pepper, curry and mountain pepper oil. This rich, smoky, and delicious sauce tastes much like Spanish romesco sauce.<\/p>\n<p>Next up is transparent snow swallow and red matsutake drizzled with veggie broth and garnished with green mung beans. Snow swallow is also known as gum tragacanth as it is a vegetable gum produced as an exudate by trees. It is a valuable substance with a long history of consumption by humans.<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu7.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu8.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Beetroot\/Snow Swallow<\/div>\n<p>We ordered mapo tofu, egg foo yong (Cantonese-style omelet) and siu mai stuffed with diced bamboo shoots. The mapo tofu was originally a secret menu item, but now it has become a must-order dish for everyone. I couldn't resist ordering the rice too. The king oyster mushroom is diced to add flavour and texture. Very delicious. This time they have a special green mapo tofu dish featuring organic soybeans from Shandong province. Everything from sourcing the ingredients to the final production is done by the restaurant team. The sauce is made with green pepper and rattan pepper, and soybeans are layered at the bottom for a richer mouthfeel. The smooth texture and slightly spicy flavour constitute this heart-winning dish.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu9.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu10.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu11.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu12.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Mapo Tofu\/Egg Foo Yong(Cantonese-style omelet)\/Siu Mai\/Green Mapo Tofu<\/div>\n<p>Next is a simple yet fine dish comprising of baby mustard green, tree tomato and pickled papaya topped with snow fungus. All the ingredients for this dish are sourced from Yunnan.<\/p>\n<p>The double-coloured rice with shiitake mushroom is inspired by a breakfast fare popular in Wenzhou, Zhejiang province \u2013 steamed glutinous rice topped with crushed fried dough stick and a savoury meat broth. Here we have in the steamer: black rice and white glutinous rice from Yunnan. Mixed with broccoli, shiitake mushroom and spring onion crisps, the result is full-flavoured, healthy and moreish. Chef Lu has a nickname of Panda, so we \u201cinventively\u201d call this dish Panda Rice.<\/p>\n<p>The pre-dessert is a palate-cleanser and features local strawberries, raspberries, frozen pear and bergamot jam.<\/p>\n<div style=\"line-height: 0;\"><img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu13.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu14.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu15.jpeg\" \/><br \/>\n<img decoding=\"async\" style=\"width: 100%; display: block; border: 0;\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu16.jpeg\" \/><\/div>\n<div style=\"text-align: center; margin-top: 4px; margin-bottom: 20px;\">Baby Mustard Green\/Shiitake Mushroom\/Strawberries<\/div>\n<p>Inspired by a traditional Fujian sweet peanut soup, the Peanut dessert is an ice cream made with Yunnan Qicai peanuts (colourful-skinned peanuts) and betelnut taro, draped with almond tea, and sprinkled with powdered Mengding Ganlu tea leaf, a young early spring green tea that has notes of orchid, fruit and grass.<\/p>\n<p>The experience finishes with (petit four?)\u00a0Qingtuan, a green-coloured glutinous rice dumpling filled with sweet red bean paste, and a snack typically consumed around the time of the Qingming Festival (April 4 or 5). Fe He Hui's Qingtuan is filled with a mixture of pumpkin seeds, white sesame seeds, pine nuts, walnuts and olive kernels, making them extremely popular\u00a0during the festival. Placing the order as early as possible is recommended as the demand is high!<\/p>\n<p><!-- Two stacked images with caption --><\/p>\n<div style=\"line-height: 0;\">\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu17.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/><br \/>\n  <img decoding=\"async\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/07\/fu18.jpeg\" style=\"width: 100%; display: block; margin: 0; padding: 0;\" \/>\n<\/div>\n<div style=\"text-align: center; margin-top: 6px; margin-bottom: 20px; font-size: 14px;\">Peanut\/Qingtuan<\/div>\n<p>Fu He Hui\u00a0believes in letting\u00a0everyday ingredients, not just\u00a0extremely rare and unusual fare, shine through masterful treatment. For the past\u00a0decade, Fu He\u00a0Hui has\u00a0never\u00a0repeated\u00a0a dish in its annual renewal of the menu. It is no coincidence that they have\u00a0successfully stayed\u00a0on the list of Asia's 50 Best Restaurants year after year.<\/p>\n<p>*Spring menu\u00a0will be available until late June<\/p>\n<p> Author: Jocelyn \u83ef\u59d0<br \/>\n Photo: Ye Shi<\/p>\n<p style=\"text-align: center; margin-top: 30px;\">\n  <a href=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" target=\"_blank\"><br \/>\n    <img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tastytrip.com\/wp-content\/uploads\/2025\/05\/image-22.png\" alt=\"\" style=\"width: 100%; height: auto;\" \/><br \/>\n  <\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>In early April, I returned to Shanghai, and I had the opportunity to meet up with my former neighbor and food enthusiast, Mr. Guanjia, at Fu He Hui. In my eyes, he is the person who knows Fu He Hui\u00a0the\u00a0best, and dining with him brings me great joy.<\/p>","protected":false},"author":3,"featured_media":4205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[96,3],"tags":[33,62,43],"class_list":["post-4204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-96","category-food","tag-33","tag-62","tag-43"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u200b\u3010Jocelyn\u5c08\u6b04\u3011\u6625\u65e5\u63a2\u7d22\u4e0a\u6d77\u798f\u548c\u6167\uff0c\u54c1\u5473\u6625\u5929\u7684\u7da0\u8272\u76db\u5bb4 - TastyTrip<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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