Of course, the first promotion is the "Supreme Fish Ball". The owner said quite proudly that the Supreme Fish Ball is only made from the belly of a hammerhead shark. The color is white to gray, and the taste of the fish ball skin is invincible and tender. The materials for embedding are: sea cucumber, scallop, shrimp meat, pork belly, egg white, etc. Bite it to burst into juice, and the aroma will be full of layers. As expected of being the top match in the fish ball world!

There is also another "ordinary version of fish balls". The difference is that the fish balls are made from parts other than the shark belly. The color is white and the stuffing is the same. The taste is slightly less tender and smooth than the Supreme Fish Ball. The fish balls here insist on being made purely by hand, not in regular round shapes.

Xiamen Oyster Pan-Fried, a full plate is round and full, and each serving is made separately. The amount of oysters is enough to be visible. During the Spring Festival, more than 300 pots are made a day, so you have to eat them even if you queue up!

Shacha noodles are also one of the traditional pasta dishes that Xiamen people love. There are many varieties of Shacha noodles here. The characteristics of Shacha noodles and Shacha Sixi noodles are recommended.

Lobster Shacha noodles are a moat version. The aroma of fried little green dragon meat is locked in and wrapped in Shacha soup. The lobster meat smells fragrant when you enter the mouth.

Shacha Sixi Noodles, one bowl allows you to eat several kinds of fat small seafood. The portions are full and it is very enjoyable!

Mixed noodles with crab roe, a full amount of crab yellow sauce, stir well while hot. It is salty, fragrant and strong in the mouth. I love it ~~

Fo Jumps Over the Wall, Nanpai flavor, the main ingredients are abalone, scallops, quail eggs, selected pig's trotters, mushroom mushrooms, etc., and the price is close to the people.