In Xiamen's food map, there are many exquisite restaurants in the Lotus area. Those hidden on street corners often have surprises. For me, private cuisine has a unique charm.

Caogentang is a relatively unique private restaurant in the bustling lotus flower. Caogentang is located in a single-family villa. The entire villa is petty and has a private environment. As soon as you enter the door, you will be greeted by flowers and plants in the small courtyard, making it extremely comfortable.

According to my understanding. The word "private" is that private cuisine is different from other restaurants. It often finds its own way and makes flavors that are unforgettable, which can attract many diners to come back again. The best food is down-to-earth food. Those from the private sector use ordinary authentic ingredients and secret methods to create a different taste. This is private cuisine.

It is said that small dishes are the criterion for judging a restaurant's dishes, but my experience today seems that these two small dishes in Caogentang are extremely unique. Iced bitter gourd is a classic dish. As a signature small dish in this house, it has been popular for more than ten years. The bitter gourd is sliced and processed in ice. It is cool and bitter. When dipped in honey, there is sweetness in the bitterness, sweetness in the sweetness, and sweetness in the bitterness, with a lasting aftertaste.

Plum mixed with cold lotus roots. Summer is the season for lotus roots. The cool lotus roots taste extremely crisp and sweet, like pears. The addition of plums gives the whole plate of lotus roots a sweet and sour taste. This taste opens up a delicious meal.

Also suitable for this summer are iced pleurotus eryngii. The secret stewed pleurotus eryngii is extremely delicious. The fat and tender pleurotus eryngii are cut into slices. Each slice is like vegetarian chicken. It has the sweetness of chicken and is very Q.

Crispy meat, crispy meat roasted on fire, with crisp and crisp skin. The addition of distillers grains makes the meat sweeter. When dipped in sauce, it tastes great. If it is served with wine, you can have a long conversation. topic!

The focus of grassroots tender chicken lies in the tenderness and sweetness of the chicken, the aroma of the unknown grass roots, and the stewing method maintains the moisture and sweetness of the chicken.

Soup and water are indispensable for listing on the table, and the soup is also indispensable for southern Fujian cuisine. Dendrobium Phoenix Tail Water Duck Soup is a warm water duck itself. The meat is tender and sweet. The blessing of dendrobium and Phoenix Tail Mushrooms makes the whole soup delicious and nourishing.

Taste is the king of the table, and delicacy is the pursuit of the tongue. Caogentang's tin foil iron pot stewed fish head, strives for the best freshness and best taste. The tin foil is covered to keep it fresh and delicious. The traditional iron pot keeps it warm. The key point is that the sauce is the soul. This dish is poured on site. Sauce, the taste is very delicious! It is also water spinach, but the method of Caogentang is really very particular. It also adopts the method of pouring shrimp paste on site. The taste of water spinach is completely different from that of other homes.

There is no need for high-quality ingredients, as long as they have different tastes. Being able to make ordinary ingredients into different flavors is the bottom line of a private kitchen. Some people like to avoid pig brain. The treatment of Caogentang is dry frying. This method is really unique. Stir the shredded cucurbit and frangipani evenly to the bottom, fry the pig brain over high and low heat, and pour a few drops of spicy oil and sauce to remove the fishy smell and enhance the flavor. The aroma of egg flowers and the soft waxy of the pig brain, as well as the refreshing of the cucurbit. It tastes great in the mouth. Eating dry or with rice is a good way to eat.

What can constantly tempt taste buds is a good dish. In my taste experience, salty ones are easy to get tired, sweet ones are easy to get tired, and sour ones seem to suit my taste buds more. Both dishes today continue to stimulate my taste buds.

Many people like the tender and smooth waist flowers, but the little taste makes some people stay away from them. The sour and spicy waist flowers in the earthen bowl are treated with the effect of sour and spicy treatment. The soup is sour and refreshing, and the waist slices are more delicate, smoother, and softer., even those side dishes are extremely appetizing.

Also appetizing is stewed white eel with pickled vegetables. The effect of pickled vegetables as seasoning in this dish is extremely significant. The whole soup is sour and refreshing. The eel is tender and delicious. The aroma of the nine-layer pagoda is compelling. Every piece of fish is so tempting.

It is said that Guangxi's snails are a big seasoning. When Guangxi's snails soup meets eastern beef, this snails and beef pot is really a fusion of the eastern and western delicacies of the motherland. Beef tripe, beef white leaves and various beef offal are completely eaten. The essence of the snail soup is sour and spicy, and the crispy, tender and fresh, combined with the sour and spicy soup, the taste buds are constantly opened again and again.

Sea melon seeds are a kind of sweet and fresh seafood on Xiamen dining tables. Using sea melon meat and finely chopped sausage to make cured thin-shelled rice can be said to be creative and full of flavor. The hand-shelled sea melon seeds are extremely fresh and sweet, and the aroma of sausage penetrates the whole bowl of rice grains and blends organically. Sprinkle some chopped green onion oil, making a staple food look different.

The environment of the single-family villa is private, the ingredients are down-to-earth, the practices are unique, and the taste is classic and creative!

Caogentang Private Kitchen: No. 26 Lianhua Lingxiangli, Siming District, Xiamen