官府菜又称官僚士大夫菜，包括出自一些豪门世家的名菜。
官府士僚之家，多生活奢靡，资金雄厚，极其讲究饮食。
从而饮食用料广博益寿，制作奇巧精致，味道中庸平。
继往开来，
“官府川菜”更秉承着“选料坚持道地，用料广博益寿，
下料不记成本，做菜讲究功夫。不失蜀味之魂，海纳四海之鲜。”
的精神服务大众。
"Guanfu Sichuan cuisine" originates from a group of well off families in ancient Sichuan Province. These families occupy government positions, counselors and well known in their community. The bureaucrat's family's life is more luxurious, which allowed them to eat foods that are more diverse, more nutritious, and healthier. The culinary technique to cook Guanfu Szechuan cuisine is very particular, and time-consuming. However, the dishes are very exquisite, beautiful, and has fuses the taste of other cuisine without losing the Sichuan cuisine characteristics. The culinary effort creates a new type of Sichuan cuisine that is more authentic, delicious, healthier, and higher quality for our guests.
Surprise For Your Plate
四川汉源花椒
尚作寻遍川内各地，终于在川西平原寻找到
古老的黄菜籽，因为产量极低，已被其他“快餐式”的
高产粮油逐渐挤出人们的餐桌。但传承逾千年的黄菜籽
榨出的油无论在色泽还是口感上都略胜黑菜籽。
Yellow Millet Seed In Chinese legends, the yellow millet seed was first found in the western plains of Sichuan and domesticated. The yellow millet, because of its extremely high tolerance and high yield, and easy to cook, it has been known as "fast food" compared to other high-yielding grain. Thus, making the millet seed a staple in Szechuan cooking.
四川汉源花椒
汉源花椒历史悠久，唐代列为贡品，故名“贡椒”。
以其色泽丹红，粒大油重，芳香浓郁、醇麻爽口，畅销省内外，
用鲜椒炼制的“黎红牌”花椒油，84年荣获省优质产品称号，
深受消费者欢迎
Szechuan Pepper from Hanyuan Hanyuan has been known as the home of the world’s best Szechuan pepper, dating back to the Tang Dynasty. Unlike Szechuan peppers grown in the United States, the Szechuan peppers grown in Hanyuan has a maroon color, compared to the black colors of those grown in the United States. These peppers contain a high oil to weight ratio (which is great for cooking), rich aroma, and numbing flavor. This pepper defines Szechuan dishes and is used very generously in Szechuan dishes.
秘制豆瓣酱
一点点不同，铸就独特的品质。官府不止是个称号更
是一种精益求精的精神。独家秘制豆瓣酱，保密配方
比例，数月酿造周期，只为那口不同的美味。
Secret bean paste Every chef has a secret ingredient. At Guanfu Szechuan, it is the bean paste. It is a little different from store brought paste, but the flavor is unique. It is an exclusive and confidential formula with varying proportions of spices and brewing cycle. Attention to detail is the difference between good food and delicious food.
Our Chop sticks
In many Asian restaurants, especially in Chinese and Japanese restaurants, they offer either disposable wooden chopsticks or washable plastic chopsticks. Each type of chopsticks has their own pros and cons. Disposable wooden chopsticks are very sanitary, single use and wrapped, but they are not comfortable to use. They are smaller than plastic chopsticks and can splinter and the wood can break if you use too much strength since its lightweight (like a cheap pen).
Plastic chopsticks are very comfortable to use, since it is weighted and designed for that. However, they need to be constantly washed and your 100% guaranteed that someone else used that chopstick before you and a person before that. Its sanitation is very questionable since these chopsticks are stored in exposed air after they are washed..
We thought for a long time on how to keep the utensils that are comfortable but yet very sanitary. Our research came across travel chopsticks. They are regular chopsticks with wooden tips that you will need to screw in for each use, which originated from Japan. Inspired by this, we have designed our own chopsticks with disposable tips. It is not only extremely comfortable, simple to use, and sanitary. To use, simply remove the tips from the packaging and screw on the tip to the chopstick base, just like travel chopsticks.
We understand that we are probably the first Asian restaurant that uses these types of chopsticks in the united states. If your new to these types of chopsticks, the tips come with packaging with a how-to pictogram, but if you have any concerns, our friendly staff can help you. We went though a lot of research and every detail to ensure a better dining experience. Not all restaurants will devote the time effort and address every possible concern. After all, the best dining experience is what we want to pursue. We hope to solve any problems in the restaurant and give our guests a satisfying dining experience.
PRESS
Before I’d seen my first chile pepper at Guan Fu, it was already clear that it is a new kind of Sichuan restaurant for New York. To get there, you head to downtown Flushing, Queens, cross a courtyard off Prince Street and pass between the two stone lions under a small Chinese gabled roof, guarding the front door. Inside is a dignified dining room where polished wood panels stand next to weathered wooden screens under gilded, illuminated ceiling recesses.
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Each December as I choose my favorite new restaurants of the year, I go slightly bonkers trying to find patterns. It must be a side effect of writing criticism on a weekly deadline, which forces me to focus on the task at hand. When I step back to look at the big picture in 12 months’ worth of reviews, my eyes have trouble adjusting to the light.
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The entrance to Guan Fu— the latest in a recent string of higher end Sichuan openings in downtown Flushing’s Chinatown—is flanked by two formidable foo lions standing sentry outside a facade that calls to mind a temple or palace. Quite appropriate given that the black and gold plaque reads “Guan Fu Chuan Cai,” which translates to “Official Palace Szechuan Cuisine.”
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Everything was excellent and the bamboo, the cuttlefish, the fish soup and the scallops (these were very expensive) were extraordinary. In general the freshness and variety of the ingredients, the level of the preparation, and the combination of execution and imagination at the highest culinary level puts Guan Fu on a different level from all other New York Chinese, and probably all North American. This does not at all mean that I will stop going to and loving Little Pepper and Spicy & Tasty (and many others)! It is a different kind of experience, not necessarily more enjoyable, but with amazing variety and freshness.
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I recently had the pleasure of dining with a bunch of food friends at this new Szechuan joint in Flushing called Guan Fu. They do an incredible job of showcasing the different kinds of spice that the cuisine is known for (numbing as well as heat), while also developing intense, robust flavors that you can actually taste. Contrast with many other Szechuan joints in NYC that just blow your mouth out with heat and numbness, leaving you unable to actually enjoy the food.
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Head to Flushing, Queens, and it feels less like visiting a Chinatown than teleporting to Asia itself. The shops, the fashions, the people—with not much imagination, you could be in Taipei or Xian. Needless to say, there are dozens of highly authentic Chinese restaurants out here, but the current champ is Guan Fu, the first Flushing restaurant to ever receive three stars from the New York Times (in late 2017). Its name translates to “White House,” a nod to its elevated cuisine—this is the type of food that Chinese nobility would have dined on, back when there was Chinese nobility.
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Guan Fu Sichuan in Flushing has for me, redefined Sichuan cuisine completely. The words “Guan Fu” literally translates to “Sichuan White House” showcasing a cuisine that was only accessible to the nobility in China. The owners Li Boru and Xue Wei had a vision of bringing these flavors historically enjoyed by the Chinese aristocracy, here to our plates in New York City – in its most authentic form.
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