Specialty Dining Peanut soup, oyster fry, noodle paste, sand tea noodles ...... If you travel to Xiamen, experienced friends always remind you: these snacks should not be eaten. But if you can not find the pure technique of the restaurant, that is not to taste the real characteristics of Xiamen snacks. Xiamen's oldest flavor of the restaurant to be counted "good fragrance" and "Wu Zaitian", but all day long customers, it is difficult to get a seat.　In fact, Xiamen is the representative of the southern Fujian cuisine, belonging to the eight dishes in the Fujian cuisine, dishes fresh and crispy, focusing on soup, light flavor, sweet and sour suitable. Xiamen is a port that has developed over the past hundred years, with Quanzhou and Zhangzhou cuisine as the mainstay of the cuisine, as well as Cantonese and Western flavors. From the early 1970s, a large number of young Xiamen chefs traveled abroad and absorbed a lot of the essence of Western cuisine, so Xiamen cuisine in the original southern Fujian cuisine, "fresh and crispy" on the main theme, there are more pioneering and innovative, and jumped to become a representative of southern Fujian cuisine.　Such as the traditional dish "Gali fish (a kind of seafood produced in southern Fujian in winter) fire work cabbage", in the past is to Gali fish head and cabbage first big fire, after the slow fire will be stewed, and now it is to cabbage will be Gali fish meat wrapped up, put into the pre-modified fish bone broth, and then loaded into a small ceramic cup, big fire steamed through the table, more flavor.　Southern Fujian cuisine is known for its good production of mountain delicacies and sea food, and its taste is light, so some people say that it is quite similar to Cantonese cuisine. In fact, southern Fujian cuisine has its own characteristics in the soup and flavor estimation, which is often seasoned with sugar, vinegar, sauce, etc. Almost every dish will be accompanied by two or three sauces, so that diners can taste different flavors at a time. It focuses on the cooking of the soup, characterized by freshness, mellowness and meat aroma, and has the reputation of "a soup with ten variations".　Spring rolls are a must-have dish for Xiamenites during the Spring Festival, originating from Quanzhou's traditional cuisine of "tender cake dishes," a dish that is wrapped and eaten by everyone sitting around, symbolizing a happy reunion for the whole family. The filling alone is not simple, containing more than ten ingredients such as carrots, cabbage, fresh shrimp, shredded meat, oysters, and shredded Dutch beans. To eat the first spring roll skin, spread the sweet chili sauce, sprinkled with fried crispy seaweed, "tribute sugar" (ancient tribute to the emperor's peanut brittle), meat floss, coriander and other ingredients, and then sandwiched between a dozen kinds of raw materials shredded cooked boiled vegetables, wrapped up into a roll, the flavor of more than five kinds of? Sour, sweet, spicy, salty, fresh five-flavored rolls, eat only one word: fragrant.　Ginger duck is a popular flavorful dish in Xiamen and Taiwan. It is made with red-headed duck, local ginger and more than ten kinds of Chinese herbs. Due to the red head of the duck skin thin meat red, no subcutaneous fat, flavorful, refreshing, it is said that there are fat to remove the therapeutic effect. The master said, do this dish takes a long time, is a duck breast meat is very thick, fortunately, nothing nasty, with sorghum wine specially tuned soup marinade, at least a whole day to taste.　Bitter snail is a unique seafood in southern Fujian, small, not expensive, taste like melon, but still can not restrain people's interest in tasting it. This "sea of cold melon" has cold melon does not have the fresh flavor of seafood, white burn when refreshing, boiled into soup when sweet, peculiar flavor.　Razor clams are quite common, and the meat is as big as the tip of your finger, so it's good in hot pots and stir-fries. But when its shell is covered with flowery threads and doubled in size, we couldn't recognize it. After learning that in Xiamen to eat razor clams in two seasons: "January to eat small razor clams, July to eat old razor clams", small razor clams and our common difference is not very big, while the old razor clams have to be raised for two years and then eat, the "pattern" on the shells is like their yearly cycle, marking their The "pattern" on the shells is like a wheel of years, indicating their seniority. Because the meat is so fatty, it can be steamed with ginger and green onion to get its fresh flavor, and the locals will also use the leftover broth to steam eggs in order not to waste it, which is similar to the effect of laying noodle threads underneath the lobster. Old razor clams are cold, the chef suggests that people with cold stomachs should not eat too much.　Jelly of earth bamboo shoots is quite a special dish in Xiamen, how can bamboo shoots be frozen? This "bamboo shoots" is not "bamboo shoots", soil bamboo shoots are a kind of small soft-bodied animals growing in the beach sand, because the shape is like "small bamboo shoots" and so named. It is rich in gelatinous, after boiling the gelatinous dissolved into water, after cooling that is frozen, the appearance of crystal moist, like white jade, crisp texture, sweet taste, if accompanied by radish sour, coriander mustard sauce or Meiji fresh flavor sauce, eat more tender and refreshing.　The chef said that this dish is quite effective in reducing fire and inflammation, and is an essential snack for local banquets.　　Xiamen cuisine is the core of the four treasures of seafood: crab, shrimp, fish, shellfish, Minnan flavor as the main body, both Taiwan, Chaoshan flavor, based on the inheritance of the Min cuisine, the long of various cuisines, abandon the rough and greasy, picking up the fresh and fragrant, with steaming, stir-frying, pan-frying, deep-frying, braising, stewing, simmering, simmering, over the past two decades, the four treasures of seafood has been a great development, won the National Gold Medal on: "dry fried ????€?€€?€€? The four treasures of seafood have been greatly developed in the past twenty years, and have won the national gold medals, such as: "Dry-frying the lid", "Green Belt Bao", "Jade Emperor", "Xi Shi Coon Sa", "Colorful Butterfly Coiled Dragon", "Dragon Dragon", "Dragon", "Dragon", and "Dragon". "Dragon Boat Race", "Stewed Cabbage with Garoupa", "Yellow Flower Mandarin Ducks", "Goose Playing in Antarctic Water ", "Stir-fried conch", "Fresh scallops with salted tea", "Dragon's son's heart", "Shark's fin with thin and dirty fish", "Chun Ming 　Xiamen vegetarian cuisine, the original traditional practice, made of soybean products such as chicken, fish, tripe, feet and other elephantine food. In the early sixties, Nanputuo vegetarian masters abandoned the concept of hieroglyphics, creative vegetarian material vegetarian do, vegetarian vegetarian name, both color and flavor, but also with the God-shaped instrument, the vegetarian dishes into a beautiful and elegant meal, tasting the vegetarian dishes not only regulate the appetite, but also an elegant artistic enjoyment. Now, Nanputuo vegetarian cuisine after nearly 40 years of history, especially the development of nearly 20, has become renowned in Southeast Asia's high-level dishes, it has been able to produce hundreds of dishes, can not be repeated within 10 days, has been a brilliant Xiamen food business card. Lastly, I wish you a good meal