Spring Festival travel is the golden week in the golden week, and we don't expect the speed of serving. Looking around, the tourism team is flowing like water, wave after wave, and the boss and waiter are as busy as a bee. A few minutes later, the three dishes and one soup we ordered finally served.
Actually, what I expected most at first was fried oysters. Xiamen's signature dishes that frequently appear in major food guides are really fascinating. However, when we really meet, we think it is really common. Eggs and oysters are fried together, so we can't taste the delicious taste of seafood, and we lose the taste of eggs. They are huddled together in a muddle, which is likely to be food for one side of the water and soil, and outsiders really can't appreciate it. Well, maybe we didn't eat the most authentic food.
The onion oil cylinder gave us a surprise. I have never eaten squid so fresh. Squid is a cephalopod. Its posture is long and narrow, and the boss cuts it horizontally like a straw. It tastes fresh and elastic. As soon as the tip of the tooth touches the squid meat, it can't wait to bounce off itself. The taste between tendons and brittle bones is delicious.
Probably because the food in Xiamen is relatively light, this plate of squid has nothing except a little onion, ginger and pepper. There seems to be no soy sauce, and the pepper is purely embellished, not spicy at all.
This is ok, light and original. The delicious taste of the main ingredients can cover up other shortcomings.
After coming back from Xiamen, I often look for "small tubes" in the food market, but the results are all semi-finished products soaked in dry goods, which are lifeless and daunting. Today, I happened to find someone selling chilled squid, big and small, not as fresh as Xiamen, but not bad.
Things are scarce, so let's join in the fun. The boss's asking price is not low, 3 1 kg, which is better than ribs. I still chose two Jin, but I found that the boss's name was short, so I took care of it, totaling 57 yuan.
Squid came to us after a long journey, so I carefully prepared millet pepper, garlic sprouts and lettuce to match it. It smells good, too, but the entrance is not as crisp as Xiamen's. A closer look reveals that the meat is too thick. Where is a "small tube", it is clearly a "big tube". From this point of view, squid tastes better than short and pithy.
Even the fly in the ointment is that this "big tube of scallion oil" was quickly swept away, leaving half in the kitchen. Everyone agrees that it will be thinner next time to make it more tender and smooth. I suggested adding some vinegar to set off the delicious flavor of hot and sour squid, but no one responded and had to give up.
However, whether it is hot and sour or chives, I always feel that I don't have the taste of Xiamen that day. Sure enough, food should also pay attention to artistic conception, haha.