Xiaoye sauerkraut fish in Xiamen for many years, there are many branches all over the island, has been loved by Xiamen diners, although in recent years Xiamen opened a lot of sauerkraut fish shops, Xiaoye sauerkraut fish is still one of the best, recently also in the brt city administrative service center station next to the Wuyuan Bay Tianhong third floor opened an upgraded version of the gold medal Xiaoye, I have eaten Xiaoye's sauerkraut fish before I like it, the upgraded version is more looking forward to, today I will meet a friend to eat a big meal!
The white storefront feels refreshing and fresh, and the large façade is atmospheric and simple.
The notes of the Sichuan Cuisine Research Institute illustrate the professional focus on Sichuan cuisine, and today you will definitely be able to eat authentic traditional Sichuan cuisine.
The white walls and floors make people feel happy, and the paintings on the walls add a literary atmosphere and the environment is comfortable.
The tableware is also very designed and easy to use.
First of all, you must taste the gold medal sauerkraut fish, a large pot, the sour soup is full of white and tender fish fillets, a look at it makes people eat fingers, can't wait to clip the fish fillets to send to the mouth, the fillets are cut thick and moderate, the taste is tender and strong, cooked into the taste, sour and delicious, this acid is relatively clear acid, not too dull acid, eat more pleasant. The soup was also great, and it was amazing to drink alone or make rice!
Gold medal boiling fish, red tongtong is very tempting, hot aroma overflowing, fish fillets white tender and delicate, spicy and fragrant, eat a slice on the complete can not stop, a moment will be divided up, even the side dishes inside are very delicious, can be described as color and flavor.
Shuhui double spelling, this dish is very distinctive, the main ingredients are fried crispy meat and tender beef, cooked in a way similar to boiled meat slices, it looks inconspicuous, but it is quite amazing to eat, taste a piece of it makes me marvel, crispy meat is crisp and spicy, beef is tender enough, sauce is very authentic, admirable.
Beef with upturned feet, this is a famous dish in Sichuan, there are beef, beef tongue, beef hundred leaves, cut a large piece of thick, the taste is tender and some crisp, a bite is very enjoyable, the soup is fragrant and mellow, hot to drink a bowl is very comfortable, just today is very cold, after drinking feel warm.
Dry fried crispy meat, the color is golden and clear, a look at the color makes people like it, the taste is crispy on the outside and tender on the inside, the thickness of the powder wrapped is just right, the fried heat is also mastered very well, and the work is very standard.
Chengdu lollipop chicken, chicken skin tender yellow chicken tender white, the taste is tender and smooth, cooking is very flavorful, the taste is good, and the portion is very sufficient.
Roasted pepper skin egg, skin egg crystal clear, egg yolk is also slightly loose, the whole piece of the entrance, the taste q elastic soft, taste fresh and delicious, endless aftertaste, the top of the skin egg.
Chopped pepper eggplant, eggplant is not easy to make ingredients, but this dish is made with taste, the original flavor of eggplant and the combination of Sichuan sauce seamlessly, so that ordinary eggplant suddenly comes alive.
Sichuan cuisine set plate (bacon, sausage, sour cucumber), gold medal group plate (husband and wife lung slices, lollipop chicken, lemon radish strips), a dish brings together a variety of classic Sichuan cuisine, so that few diners can also taste a variety of dishes at a time, my favorite is bacon and sausage, very authentic, meat aroma with a faint smoky aroma, chewed carefully, incomparably intoxicated.
After the upgrade, the gold medal master is indeed worthy of the name, the Sichuan Cuisine Research Institute is not a waste of time, the classic sauerkraut fish is still classic, and the upgraded dishes are even more surprising.