Speaking of the Jianghu of Xiamen food stalls, boiled small squid occupies an important place. If you look closely at the originator of boiled small squid, it is Haigan small squid. Speaking of it, I am afraid that no one in Xiamen knows it. Xiamen was popular with a boiled little squid. More than a decade ago, it had already taken the form of an Internet celebrity food stall. In order to eat it when I was a student, I waited in line for two hours after school. These memories are still vivid in my mind. Now, more than ten years have passed, and it has slowly transformed from a small fly restaurant into a restaurant, with four branches. The branch of Haigan Xiaoqiyu in Qishan is close to the BRT Station of Xiamen Shuangshi Middle School. The transportation is convenient, and the surrounding bus stops and the BRT are convenient.

There is a large open-air garden at the main entrance with multiple independent boxes. The mid-to-high-end decoration is very comfortable.

In such an environment, it is really difficult for people to associate it with the original "fly restaurant". The glass tabletop of the box is also made of the same tablecloth cloth to make a cover. It is very thoughtful and the overall look is very atmospheric and the banquet is high-end. It has been popular for more than ten years. Xiamen people love Haigan small squid. Only by queuing up to eat all kinds of fresh seafood in the super large seafood pool is very rich. Now it is selected and said to be very fresh.

Samples of signature dishes are all made and placed. Not only do regular customers have easy access to ordering, but new customers can also quickly order their favorite dishes based on the samples.

The particularly clear price list makes it convenient for ordering people to keep abreast of the prices of various raw seafood that day.

The signature dish is not just boiled squid. This wall of signature dishes can be arranged on a table by ordering a few dishes.

Boiled squid and oil-soaked sand worms are the trump cards in signature dishes. It is no exaggeration to say that they are must-ordered at every table, but that is the case.

Boiled little squid, which has been popular for more than 10 years, has fresh and crisp small tubes from Dongshan. It is especially fresh. Don't forget to add half a pound of shrimp to this dish when ordering. Fresh shrimp and small squid complement each other. After being fully improved, the "boiled water" is completely suitable for the taste of southern Fujian people. It is very mild and "spicy", fragrant but not spicy. The red and bright color makes people's appetite open. It is not only crispy, but also has a sweet aroma. The side dishes at the bottom absorb the sweetness of shrimp and squid well. They can't stop and make people frequently raise chopsticks to eat them without thinking.

Oil spraying sand worms with oil is too classic and tests the chef's "kung fu". It will definitely make you unforgettable. The sand worms are cleaned very cleanly, the heat of the boiling soup is accurately controlled, and the shredded lettuce at the bottom are crispy and cool in the mouth. I secretly compete with each other. I just poured soy sauce and sesame oil on it, but it was very pleasant, and in the blink of an eye, it was a CD.

Eat both shredded fish: Golden crispy shredded fish and Chaoshan pickled pepper shredded fish are mostly made of soy sauce water, salt and pepper, or iron plate. You may wish to try eating both shredded fish and shredded fish when you come to Haigan. The fried crispy boned golden crispy diced fish, served with ungreasy lettuce and dipped in salad dressing, is similar to the method of seamount bone, which makes friends who dare not eat diced fish praise it.

The shredded fish made with Chaoshan pickled peppers is sour and appetizing, tender as tofu, and truly a "tofu fish". One crispy and one soft will open the door to your new world of shredded fish.

Gold Medal Beef Ribs A whole piece of beef ribs is very domineering and stewed to a full aroma. The two dips bring you two different delicious delights.

Huaxiao Drunken Chicken Pot The boiling hot Drunken Chicken Pot is served with a charming aroma. The rich aroma of Huaxiao Drunken Chicken is tightly wrapped around the tender and tender chicken, making the soup very nourishing.

Native pork and bamboo fungus soup. The aroma of native pork and the sweetness of bamboo fungus are refreshing and delicious. Fill a bowl and add two more bowls to satisfy the taste buds.

Bucket laver rice has to mention this wooden barrel laver rice. The rice grains are fragrant, the grains are clear, and the ingredients are sufficient. Dried shrimps, scallops, shredded pork, shredded carrots, shredded chives, shredded eggs, and shredded seaweed are fragrant in the mouth. The mouth is more honest than the heart, and it is filled silently with a bite, even though the mouth says it is full.

Although the green-footed crab does not have red cream, it is very plump and the meat is fresh and sweet.

The method of soy sauce and water that cannot be dropped in coastal cities with golden thread fish and fried bamboo clams is better than the word fresh.

Home-cooked vegetables seem home-cooked, but it is a tough dish.

Cold dishes are equally excellent: plum and kidney beans, hand-peeled bamboo shoots, vinegar peanuts, and exquisite dishes with wine.

This kind of old store that has been popular for more than 10 years, even if it has not been here for a while, the old diners can still clearly remember the taste of it.