Customs and consumption habits are different in different places, but midnight snacks seem to be an eternal topic. It is a display of a man's charm and a woman's charm. For me, from down-to-earth food stalls to high-class teahouses, from morning tea with a cup of green tea to bars with colorful lights, I have walked through countless streets and alleys in Xiamen and eaten countless late snacks. What I often go to is Aji seafood and wine.

Xiamen. There are three seafood and wine restaurants in Aji. The Gaofenghui Branch Community Bistro is a family-style pub. Residents nearby recognize this ingredients and original cooking method. This is a daily place for nearby residents to wear slippers and drink late at night. Guanren Branch is a good choice to enjoy Chinese food after the bar.

Today, we went to the restaurant on Yuxiu Middle Road. It has a two-story building and a clear exterior, like a bar or a Western restaurant. When we enter, the lights, seats and decorations can be seen as a stylish restaurant. On the wall of one of the private rooms, there is also an inscription by catering celebrity Dong Keping: "Ah Ji's food is delicious, a good place to go in Xiamen." Haha, we will enjoy it with a catering celebrity.

Beer is indispensable for midnight snacks. A Ji brewed his own yellow beer, which is refreshing and pleasant, easy to eat, and has a long aftertaste. It is very suitable to cool off and quench your thirst.

Of course, drinking food is indispensable. It seems that stewed flavor is the natural choice. The signature and local spicy duck blood tofu appears. It is said that this is a must-order at the store. The duck blood is thick.

As the standard Aji stewed goose, the goose meat is slender and slender, and the more delicious it is chewed, the liver melts immediately in the mouth and quickly spreads in every corner of the mouth. When mixed with refreshing beer, it feels great.

The smoked duck tongue is the kind that connects the muscles and bones, and it is full of taste when chewing the muscles and bones.

Golden Brick Tofu is the tofu that I am very satisfied with eating. Compared with Yikou Crispy, Golden Brick Tofu is larger, has a gold color, and has a crisp outer skin. What I deeply feel is that the filling is more messier and tender. Dip it in sweet hot sauce and the taste will come out immediately.

The meat I want to eat is the vinegar meat in Xiamen cuisine. The sour and sweet taste is very chewy.

Beer and peanuts have always been good CP since ancient times. Aji vinegar peanuts are delicious. There are also refreshing Anhai fried vegetable cakes, crisp white boiled green bamboo shoots, and fried eggs with leek flowers and thin shells are all good wine matches.

Combining local ingredients and highlighting local elements is a major feature of Aji's wine and food. In Xiamen, a table without seafood cannot be a banquet. A Ji is dedicated in this regard and has unique techniques. Each plate tastes amazing.

The sour and appetizing fish with pickled pepper is tempting to taste buds. The soup with lemon is just right, bringing the delicacy of the sea and the countryside of fruits.

Braised big crabs and crabs in oil, with thin shells and crispy flavors, and the aroma of green onions, ginger and garlic increases appetite.

What I have to say is the oily crayfish, which should be small river shrimp. It is not big enough, delicious and sweet, with thin and crispy shells, and sweet meat. One bite is just right with a glass of wine.

The steamed oysters are delicious, and the huge steamed oysters maintain the delicious and authentic taste of the oysters. They are gently cracked and will be fat and sweet.

Of course, the domineering one is the Aji Lobster Salad. An entire Boston Lobster lies in the middle with its head stretched out and its tail hanging. The salad, fruits and vegetables are accompanied, making it refreshing and sweet. If you want to get rid of greasy food, this plate is luxurious and has face.

The stewed abalone in a pattern has a salty and sweet taste. The fried abalone with green beans has both the delicacy of seafood and the crisp and refreshing of vegetables.

If you ask me, the most representative thing for late night snacks is the mixed Wang Luo. It is not big, but it has a strong chewy taste. The more you chew, the more delicious it becomes. It is not because of the sweetness, sweetness and spiciness, but because of the joy of chewing.

Especially recommend their cat porridge. The rice grains are soft but not rotten, the soup water is clear but not weak, and the squid and prawns are supplemented. The flavor is strong and fresh. It is not only comfortable for the stomach, but also warms the heart and fills the stomach.

Of course, if you like pasta, then Ajizhen dumplings are made purely by hand, and the leek filling is very sweet and has a pastoral flavor. The ancient zao-flavor mixed noodle line with local characteristics and the fried Xiamen instant noodles are also very good. The fried Xiamen instant noodles have a particularly fragrant flavor when fried with the unique Shacha sauce.

Hua Hua said that soup and water are indispensable for the dining table in southern Fujian. The Aji Pork Tripe Chicken with pepper powder is mellow and the sweet taste suddenly expands my stomach wall. The Fenhuo Fist Mother Soup also has seaside elements. The soup is very delicious. Sour soup clams, a very popular method of sour soup in the north, is also very appetizing.

There are so many good ingredients to complement the wine, Lao Tie, when is the next match?