Xiamen cuisine belongs to Fujian cuisine, with light taste and mainly seafood.

The appetizers that Xiamen people like include small cold dishes, jellyfish cubes, radish skins, small fungus, and guava.

Many people may wonder, can radish skin be eaten?

Yes, you can eat it in Xiamen. Xiamen people smartly pickle the radish skin. The pickled radish skin is not astringent, but crispy and appetizing. It goes well with wine.

Xiamen Pancake Xiamen Pancake seems simple. In the eyes of many people, isn’t it just a matter of frying all the ingredients together?

This is half correct, but in our production, all the ingredients for Xiamen pancakes must be fried separately in advance, and then poured into a large pot and stir-fried until the flavors of the whole dish are blended together.

It becomes a new taste, the essence is in this whole dish, it is the fusion of essence!

During the production process, you should also pay attention to which vegetables are not easy to cook and should be put first, and those which are easy to cook should be put last. The order is also crucial.

The approximate ingredients of Xiamen pancakes can be roughly written down here because each family’s recipe will be slightly different: cabbage (cabbage), carrots, small oysters, pork belly, shrimp or dried shrimps, my family will also add snow peas, fried

Dried beans and so on.

The pancakes cannot be eaten directly after being fried. They must be wrapped in a special pancake skin and stuffed with some local Xiamen-flavored ingredients, such as shredded seaweed, Gongtang (peanut candy), sweet and spicy sauce, and coriander.

This restaurant also fried some egg skins. I don’t put shredded egg skins in my house. It’s troublesome and too pretentious. One of the six small dishes contains two green onions cut with forks, which are used as brushes for dipping.

Use sweet chili sauce to brush the pancake crust.

I thought that pancakes were a common home-cooked dish, but I didn’t expect that many people didn’t know how to make them that night, so I, a local and Junjun’s classmate, volunteered to be the “food guide” and taught everyone how to put the ingredients and wrap the rolls in order.

, look at my roll, isn’t it beautiful?

Xiamen pancakes are really delicious. You can't taste the original taste of all the dishes. They are all blended together into a comprehensive delicacy. There are sweet vegetables, fresh seafood, spicy spicy sauce, and the fragrance of seaweed. All kinds of flavors come together. It's

Xiamen pizza, I really like it, thumbs up!

Oyster Omelette: As soon as this Oyster Omelette is served, many people who know how to eat will find that there are no eggs?

Most of the oyster omelette we eat now contains eggs. Why are there no eggs here?

After asking, I learned that when it was made in old Xiamen, there were no eggs, only pesto and oysters, because people at that time could not afford eggs. Eggs were a valuable item at that time and ordinary people could not afford them.

Although I understand the meaning of this, I really prefer those with eggs. Eggs have the aroma of eggs, and the taste without eggs is not a little bit worse. When opening a restaurant to set the menu, many times you can’t have your cake and eat it too.

When making old Xiamen local dishes, you must follow the tradition. If you don’t add eggs, you don’t add eggs.

The five-spice roll and shrimp roll platter are not the same thing, but they are both rolled in bean curd skin and fried, so they are put together, right?

I eat a lot of five-spice rolls, so I won’t comment on them here. I do like the shrimp rolls. The fragrant outer shell is filled with shrimp meat, chives, and a little ginger. They are all my favorite foods. Of course they taste good together.

Ginger Duck Ginger Duck has some areas for improvement. It doesn't have enough wine flavor, not salty enough, and not tasty enough.

But in this restaurant, there is nothing wrong with adding ginger duck to the dish. Ginger duck is also one of the representative snacks of Xiamen flavor.

Tree Seed Catfish The tree seeds here are rags, a specialty of Taiwan.

When the "rags" are boiled to pulp, they will explode one by one and make a "bubble" sound, hence the name.

I once ate ragzi at Xinsantong Shrimp Fishing Factory and Ronghui, and the fish cooking was really good.

In this dish, the tender fish is cooked in rags, and a large amount of garlic is spread on the bottom of the pot to add flavor. It is really delicious.

Because the fish meat is so tender and delicious, everyone moved their chopsticks so fast, and I was too embarrassed to peel off the vegetables from the fish before eating it. Seaweed pot is an algae dish that is very popular among people in southern Fujian. People at the seaside use three-layer meat.

Stir out the meat oil and then add seaweed, small oysters, dried shrimps, etc. to make a pot. The various flavors of seaweed and small seafood are blended together. It is not fancy but very delicious. Don't underestimate it.