It is indeed a more authentic Fuan dish; Cheap price and good weight; For a small restaurant of the same size, the hygiene and service are passable. Stir-fried Oncomelania: The heat is good, the Oncomelania is cooked just right, and it is easy to suck out after the air is locked up. The sauce is well hooked and can wrap the taste. There is another point that is particularly commendable. It's not easy to eat a big plate. Shrimp: Stir-fried with green garlic, with striking color and harmonious taste. Although the shrimps are not necessarily alive, they are delicious, and most of them are intact from beginning to end. Want to know where there are river shrimps in Xiamen? Green bamboo shoots and ribs soup: green bamboo shoots make soup, which is naturally delicious and has nothing to say. Sour and hot squid soup: it is a typical taste of Fuzhou hot and sour soup. In Xiamen, this kind of vinegar soup is rarely eaten, just sober up. It would be more enjoyable if it could be a little hotter. Stir-fried water spinach: It doesn't taste like shrimp oil. Perhaps there are few people who eat shrimp oil in southern Fujian, and the shop owners do as the Romans do and change their practices. Stir-fried bamboo shoots: This is also a typical practice in Fuzhou. I haven't been late for a long time There is still the same problem of taste improvement. There is not enough red distiller's grains, so the distiller's grains taste a little lighter.