The day before yesterday, the diners chatted and talked about Sichuan cuisine. When you think about it carefully, it seems that there are fewer and fewer authentic and influential Sichuan styles in Xiamen. It is understandable to say that it caters to the market and makes improvements. However, Xiamen, which is so tolerant, is full of Sichuan-style lovers who are not spicy or unhappy. If you really want to find a river fish and Sichuan wine, it is not easy. You shouldn't.

A friend from Jiangxi had a meal in Chuanxianglou of Lianban's official residence a few days ago. This is a Sichuan-style restaurant. The environment pays attention to charm. The key point is that the products are spicy enough to taste the Jianghu, and they are praised. Let's meet to pull out weeds.

Lianban official residence belongs to the center of Xiamen, with a large flow of people, prosperous restaurants and fierce competition. Therefore, it is impossible to open a shop here without confidence and real kung fu. Chuanxiang Building has white walls and grey tiles, and the screen partition is neat and generous. The decoration is a little Huizhou-style, which feels good. The product is even more remarkable.

diving fish, which is my personal favorite dish that night. Jiang Tuan with knives on both sides is buried in red oil sauce and covered with chopped green onion and shredded ginger. Chopsticks remove a large piece of fish, scoop it into the rice with the sauce, gently mix it in the mouth, and chew it together, so that the sweetness of the rice is perfectly stimulated. A spoonful of vegetables and half a bowl of rice, such Jianghu dishes have a soul!

sesame-flavored eel slices, which have strong texture and deep taste, and are accurately cooked, have made people want to stop eating. So that some friends want a second helping, but it's really the weight of each dish here that we finally give up.

Paw Fish and Loach, which is also a dish with constant surprises, is full of auxiliary materials, but the best finishing touch is the sauerkraut inside, which refines the spicy taste from another level, spicy and sour, and has a big appetite. The surprise comes from the instant noodles inside.

ginger bullfrog, this dish is still added with noodles, and it feels like it is unnecessary to use the staple food. The bullfrog is quite tender.

Boiled beef, especially spicy beef. The beef is soaked in red soup again, and when it is tender, it is full of stamina and spicy. Especially on the top, there are lettuce and loofah, so you can't miss it.

We also ordered spicy pot rabbit, fried chicken, Sichuan style pork, etc., all of which are medium and spicy. Each dish has a large plate and a lot of weight. I feel that two or three people will eat it, and one or two plates will be enough.

It's spicy enough to taste the Jianghu. It's really a long time since I ate so much. Friends who like Sichuan-flavored and spicy Jianghu dishes can come and challenge it!