Discover the reliable Fujian Cantonese restaurant, sea urchin sauce king crab is delicious, Takiyue is worth tasting
BY Small Business 9999
Cantonese cuisine and Fujian cuisine belong to the same traditional eight major cuisines, and relatively speaking, they all pursue the goal of "fresh taste and essential taste". In Xiamen's food scene, Cantonese cuisine has always been very popular from high-end hotel dishes to small restaurants such as jelly pots, pot rice, and sugar water desserts, so there are many private restaurants with Cantonese cuisine styles.
The eastern area of Xiamen is more and more perfectly developed, and more and more delicious restaurants are gathered. A few days ago, I was invited by a friend to eat a private dish in Shangdongmeidi, and I felt good in all aspects.
The first is the environment, although there is a façade along the street, but the environment inside is similar to the layout of the villa, a total of about six or seven private rooms, quite elegantly arranged.
Using the fruit acid of perfume lemon instead of the traditional vinegar pickled jellyfish skin, the taste is refreshing, may have been frozen in the refrigerator in advance, and the cold bite of the cold bite feels like a lot of summer.
The seasonal bayberry and concubine laughing lychee are paired with cantaloupe, spread on ice cubes to let guests quench their thirst while waiting for dishes, and the experience is quite good.
King crab is baked with sea urchin sauce, the juice is well preserved, and the meat is fresh and smooth. Although the sea urchin sauce is not as fragrant as cheese sauce, it is not greasy at all, which is more suitable for the current season.
Recently, it seems that this iron pot oyster is very popular, and the crispy feeling and the tender oyster grains are mixed with two extreme tastes, and the two pleasant feelings of fragrant and tender are suddenly eaten.
Black truffle fried snail slices: fried snail slices are a kung fu dish, the chef knife work, the requirements of the heat are relatively high, the production here is decent, with the classic parsley, and then supplemented with fashionable black truffles, the whole dish atmosphere on the grade.
Yellow braised turtle, turtle fat skirt and epidermal collagen rich, itself and both tonic effect, for the banquet can reflect the host's care and care for guests. As a foodie, I like to eat turtle feet, the taste is rich and layered, and the classic Chinese cooking method of yellow stew makes turtle meat smell very comfortable with a little wine aroma.
Casserole baked eel barrel is a popular dish in the previous Guangdong stall, pay attention to the freshly made, eel barrel with blood under the pot of raw baking, with the secret sauce of each family, the production of hot steaming fragrant spray, eel meat after rapid heating and aging tender and with Guangdong chefs always pursue the "cool" energy.
Earth dragon soup is a big dish in southern Fujian, here is used to stew duck, the soup water is thick and umami, the earth dragon meat has long been stewed to the point of scattering, the skin meat with the mouth lightly sipping away from the bone, but eat this or more careful, after all, the bone spurs of the earth dragon are more, people who are afraid of fish bones still drink more soup and challenge fish meat.
Cantonese people like to eat kale vegetables, the common practice is like the above picture, white seared soy sauce, eat the dish flavor and refreshing taste.
Dried fried beef river: it is also a traditional classic food, with tender beef and leeks, bean sprouts with a fine chewing of those rice noodles, rice aroma slowly enriched the mouth, is a particularly pleasant sense of carb satisfaction.
In addition, I would like to recommend this pot of eel silk rice, eel after the bone extraction and eel blood fiercely boiled rice, the more you eat the more fragrant, I do not want to face the digging of three small bowls, until the belly is round before I am willing to put down the chopsticks.
Cantonese chefs' research on diet is admirable. They have a quality, that is, they can always make the best use of everything that can be eaten, and they can process them very well. This restaurant, named after "Guangzhou", can meet the foodies' "often eat and always new" food pursuits.