Food stalls are the most common form of catering in the streets and alleys of Xiamen. Food stalls are popular among the masses for their localization of ingredients, ancient production methods, authentic taste and people-friendly prices. Today, the Shuwei Seafood Stall in the shop has a few hard dishes that make me feel creative.

Shuwei Seafood Stall located on Qianpu West Road is a community restaurant. There are many residential areas nearby, and most of the customers are community residents. For this kind of community store, basically it needs to be strict in terms of ingredients, prices, tastes, etc. to survive. Shuwei Seafood Stall has been in operation for nearly 20 years. It can be seen that this restaurant is very down-to-earth.

Shuwei Restaurant has two floors, with eye-catching signboards and small private rooms, but most of them are dining tables in the lobby. When it comes to the meal, it is crowded and business is booming. This is the lively scene that a food stall should have.

Seafood is the main ingredient on Xiamen's dining table. I have eaten countless seafood banquets. Today's Shuwei seafood method still makes me look at me.

There are countless sand tea pots that have been eaten, but sand tea such as crabs are rare. The soothing pot of sand tea and small cream crabs can be said to be the top grade in sand tea pots. The addition of crabs has raised the level of this pot of sand tea pots. The sand tea is fragrant, the soup is mellow, the crab paste is full, and the meat is fresh and sweet. After a long time, the delicacy of seafood is penetrated into the sand tea soup, giving this pot of delicious sand tea, which is common in the streets, rich delicacy, even the duck blood in the soup pot, Tofu bubbles are very delicious.

Shuwei small squid, the small squid produced this time is medium in size, has an umbrella-shaped plate shape, eye-catching shredded green onions in the middle, and dotted with squid yellow peppers. The size is just the right. The small squid is tender and sweet, the squid feet are tender, and the squid body is crisp. Cool.

Three delicacies sprinkled with oil. This dish is like an idyllic scenery among vegetables. Okra, apricot mushroom and hydrangea mushrooms are simply boiled in white, topped with sauce and chopped green onion oil. This refreshing and greasy vegetable is very delicious.

There is no seafood banquet without fish. Anyone who knows the goods knows that the fish head is the best part of the fish. The fish head is stewed with pepper, and the whole fish head is baked just right: the bones are not prickly, and the fish is not rotten. The addition of pepper forces the delicious taste of the fish.

As a staple food, seafood braised noodles are common alkali noodles in Xiamen. They are rich in ingredients, including shrimp, oysters and pork belly. They also have Xiamen's unique pork sauce, which makes the whole pot of braised noodles sauce very delicious. Before serving, there is a drop of chopped green onion oil, which has an ancient flavor.

Rare abalone is served on the table, with the abalone buttoned with the tiger's feet. The fancy plate itself is very attractive. The delicate and delicious abalone is sprinkled with abalone juice and surrounded in a circle. The green broccoli flowers in the middle hold up the pork's foot tendons. The tender and refreshing abalone taste is delicious, with the sticky gelatin pork's foot tendons, and refreshing broccoli, which is rich in taste.

A bite of crispy tofu, golden and crispy tofu, is square and attractive, crisp but not crushed, wrapped in a delicate egg yolk soup, soft but not scattered, crispy on the outside and tender on the inside. One piece is just right for the entrance. The clever combination of the two ingredients is still very creative.

Beef is a common meat on tables in southern Fujian. Black pepper has ribs. The ribs without beef are thick and long. The beef is tenacious and chewy. The black pepper juice is evenly sprinkled on it, making it slightly spicy, but the taste is smoother.

The stir-fried beef with lotus root brings a wild flavor to the beef. The delicate and white lotus root strips, red and green colored peppers, yellow peppers, and the brown-yellow beef are very attractive on the plate. The taste is smooth and the beef is tender.

If ginger duck is a representative of Xiamen's cuisine, Shuwei Seafood has unique insights into the interpretation of ginger duck. It is also braised in an earthenware pot, but with the addition of maltose, the taste of this ginger duck becomes different. The delicate duck meat has a slight sweetness, and the taste buds in each bite have more tension. This is the most delicious ginger duck I have eaten in Xiamen.

Dry pot wild mushrooms, add various mushrooms and mushrooms together to dry pot, add pepper to add flavor and aroma, slightly spicy and slightly stir-fried, it is a good dish for chatting and wine.

Minnan fried vinegar pork, the vinegar meat is square, the size is just right, and the pickled meat is just right. The slight sour taste reflects the sweetness of the meat.

People in southern Fujian have a natural love for mutton. Mutton is a nourishing meat in winter. It is a cumin lamb chops with tendons and bones. It is golden in color, crispy in skin, and embellished with white sesame seeds. It smells full of fragrance and deeply tempting. The mutton is tender in itself, easy to bite and slightly juicy in the mouth, but very tempting. A lamb chop is very satisfied.

Similarly, granular cumin mutton, which is tender and smooth, sweetens with onions, removes the mutton with garlic cloves, and freshens the vegetables. It is also a dish with wine.

Southerners have no shortage of soup, soup and water on the dining table. A cup of stone olive pork soup that is simmered slowly and stewed slowly to produce a true flavor. The green emerald green stone olive soup brings fresh freehand brushwork. The local pork soup is boiled over time and has clear color. The soup water is mellow and mellow, and the meat paste is precipitated. The soup water is the essence of pork. It tastes sweet, gentle and nourishing. In such a slightly cold winter, it warms the heart and stomach, and relaxes the taste to the home.

As a community food stall, most of its customers are residents of nearby communities. They use seafood ingredients, are based on local characteristics, have authentic practices, and have stable dishes, which meet the needs of most customers, so they have a wide audience.

Store name: Shuwei Seafood Stall Address: No. 319-321, Qianpu West Road