Fish is not braised in red sauce, fried in soy sauce, sweet and sour, pepper and hemp, etc., and the seasoning is put less, for fear of wasting the fresh flavor of fish. The word "soy sauce and water", in Xiamen words, is the most common household practice. Mixing soy sauce and water according to a certain proportion is very simple, but it is the easiest to show the fresh and sweet taste of seafood.
When it comes to delicious food in Xiamen, there are always busy streets, dazzling food stalls and stalls hidden in deep alleys. But to the regret of the gourmets, authentic Xiamen cuisine belongs to "the taste of mother or grandmother in memory", and few restaurants in the market can restore the traditional authentic Xiamen flavor, and the decent dining experience is far from "Xiamen cuisine".
Shangqing means "freshest" in Minnan dialect. Wild perch eel is the gold signboard of Chaogong. Before meals, you can have a bowl of wild perch and eel soup. The soup tastes fresh and sweet, with many main ingredients, which is warm and appetizing. Steamed perch and eel in a hot and sour way, with garlic, red pepper and chopped green onion dotted around the edge of black fungus, the meat of perch and eel wrapped in it was picked up with chopsticks, the outer body was slightly burnt and the inner part was tender and waxy, and the fish was full of fresh meat.