Chinese food culture has a long history, and all major cuisines bloom in flowers and are brilliant.

Hakka cuisine combines the strengths of the north and south, uses natural ingredients from mountains and rivers, and is cooked in traditional ancient methods, making it healthy and delicious.

Xinquan is a town in Longyan. It has mountains, water and hot springs. It is endowed with unique natural resources. Xinquan's delicious food is also a unique one and is known as the "Hometown of Food". In addition to traditional Hakka cuisine, Xinquan is also famous for its stream fish and tofu.

I have always wanted to taste Xinquan cuisine, but I am too lazy to travel mountains and rivers. I heard that there is a Xinquan restaurant in Xiamen that makes authentic Xinquan Hakka cuisine, so I invited my friends to have a feast!

Xinquan Restaurant is located on the first floor of Caitang Road Maker Space on the east side of Caitang Square. It has an eye-catching facade and convenient parking.

On the first floor is the lobby, which is spacious and bright, with antique tables and chairs.

The store delivers ingredients from Xinquan every day. There are many Xinquan local specialties, which are healthy and natural.

Green and original ecology, eat with peace of mind.

If you like, you can buy it and take it home. You can also cook good Hakka ingredients at home.

There are private rooms on the second floor, with retro carved wooden doors and calligraphy works, which are very stylish.

The environment of the box is elegant and comfortable.

There is also a tea-making area where you can make tea and taste tea before and after meals, and you can enjoy yourself.

Order well and it will be served soon!

Jiumentou, this is a famous Hakka dish. It uses multiple parts of beef, such as beef leaven, beef, yellow throat, etc., and is cooked together. Each piece has a different taste and is excellent. It is amazing. It is indeed a famous dish.

The braised taro is round and cute, and has a soft and smooth taste. It is completely different from ordinary taro. No wonder all the ingredients have to be transported from Xinquan! The taste is fragrant and natural, with endless aftertaste.

Xuanhe rice jelly is square, attractive in color, tender and chewy in taste, and the fragrance of rice is intoxicating. It is delicious and will be divided up in a short time.

The special beef flat dish has a thin and transparent skin wrapped in a plump and solid beef filling. It is a real material and the soup is rich and delicious. Eating a flat dish and drinking a mouthful of fresh soup is extremely comfortable.

Stewed tofu with river fish. River fish and tofu are both specialties of Xinquan. This dish is the most representative classic dish in Xinquan. The fish meat is tender and the taste is delicious. The tofu melts immediately in the mouth and has a pleasant aroma of beans. The combination of the two is seamless and has a good taste. It is really classic!

Dried bamboo shoots of pork belly are tender, crispy and chewy, with a delicious fragrance. Coupled with the oily aroma of pork belly, it is the icing on the cake.

Dry steamed old chicken has golden skin and white chicken. At first glance, it makes people's fingers move. It tastes tender and chewy, and has a fragrant and rich taste. You can't put it down.

Hakka taro buns are a Hakka specialty snack. The white and flexible skin is wrapped in the filling made of a variety of ingredients. When you bite it in one bite, the fragrance will overflow. If you eat it one, you will be extremely satisfied.

White duck soup, I was shocked when one end was served. Why was the egg cooked in the soup without peeling the shell! So this is the specialty of this dish, an eye-opener! The famous white duck has firm meat and is not difficult to bite. It has a strong aroma. Knock a duck egg and eat it, and it will be fragrant in your mouth. After drinking a bowl of hot duck soup, it will be mellow and moist, and you will feel comfortable.

Mixed noodles, the noodles are strong and elastic, and they are fragrant. They are eaten with those chickens and ducks. After eating a big bowl, you still have to finish it.

Braised pork with pickled cabbage. The meat is fat in large chunks, fat but not greasy. Use pickled cabbage instead of plum vegetables, which is more sour and refreshing. Eat it with a steamed bun and suck your fingers to aftertaste.

The large intestine of pickled cabbage is clear in color and flexible in taste. The unique fragrance and the sourness of pickled cabbage are worth tasting carefully.

Pig Babao, similar to Jiumentou, is cooked from multiple parts of the pig. It is pleasantly surprised and cannot stop being delicious.

The sweet potato leaves are green and green, fresh and refreshing, and can taste the fragrance of the fields.

Xinquan's delicious food is well-deserved. Today, everyone was very satisfied with what they ate, and they all agreed to come back and taste it next time!