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Ancient stone is a new favorite in Xiamen's luxury business district. In private buildings, the dining environment is private and elegant, and the tiffany blue with Xiamen characteristics looks very comfortable.

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As a representative of Fujian cuisine in Xiamen, Sixiali recently cooperated with Yihai Kerry Catering's Golden Arowana Health Restaurant to use local ingredients and rare delicacies, integrate Eastern and Western practices, launch many good dishes, and strive to become a new landmark for Fujian banquets.

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The eye-catching two-color and two-flavor rolls are pleasing to the eye. The sago dew wrapped in the mango roll is fragrant and delicious, and the yellow and orange are considerate. The mugwort leaves are wrapped in lotus mist and white fungus. They are green and pleasant. They are bright and delicate when lying quietly in the bowl, refreshing and pleasant. The black chicken fir fried shrimp and slippery lotus root paste also has a pastoral flavor, bringing a healthy green and full of summer flavor.

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The addition of matsutake seems to have the effect of "pulling a thousand pounds" in tight and tender home-made tofu. The crispy matsutake fried bean steak has a golden color, crispy outer skin, delicate inside, and rich taste.

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Gold-foil truffle fried rice. When the Eastern Wuchang rice fragrant rice meets the Western Italian black truffle, the aroma of the soft and Q-popping rice grains is mixed with the aroma of mushrooms. It is dry and non-greasy, chewy and tasteful, elastic and fragrant, and also has gold foil. With the blessing, this plate of fried rice is even more luxurious and sweetens a lot of festive atmosphere.

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The ingredients I admire most are the compatibility of land and sea, the perfect combination of seafood and poultry. That is the best. As one of the representatives of Xiamen's cuisine, ginger duck, today's performance in private buildings is perfect. Braised abalone and ginger duck, Nanri abalone has been raised for three years, which is huge and delicious, and red-faced muscovy duck has been raised freely for 90 days. In southern Fujian, these two ingredients are both nutritious and nutritious. One year's worth of turmeric, the spicy flavor is still there, and the aroma is strong. Drop a little bit of Neptune's small ground sesame oil, wow, the oily aroma is fragrant, the ginger flavor is strong, the abalone is tender, and the duck meat is sweet. Some people say that the ultimate food is often seen in the streets and alleys, but you can't eat it. This is the case with the braised abalone and ginger duck in this pot of private houses. The ginger duck in the private building is very particular about how to eat it. First, eat ginger slices and smell the aroma, then taste the abalone and feel the tenderness. Finally, we focus on eating duck meat. It is sweet and oily, with its rich aroma and firm meat quality. It is something that other stores cannot taste.

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Seafood is the main ingredient in southern Fujian cuisine, and small tubes are what I like on the table. Today's fragrant baked small tubes with cream are really satisfying. The red small tubes with the best sweetness and crispy feel actually have cream. This is the best quality. Small tubes, supplemented with the aid of citrus orchianum peanut oil, are crisp, fresh, sweet, and chewy.

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Chilled large yellow croaker is processed with soy sauce and water unique to southern Fujian. Ginger, onions, garlic and peppers remove the fishy smell and enhance the flavor. The meat is tender and delicious. It feels luxurious to use it with rice.

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It should be said that the most admired this time is the bean curd five-element East Star Spot. Soymilk is made from carefully grinding non-genetically modified Northeast soybeans. The soy milk has a full aroma, and its aroma overshadows the fishy smell of the East Star Spot. The chef carefully selected it and put great efforts into health preservation. According to the five-element health preservation theory of ancient Chinese methods, the five ingredients of red, black, yellow, white and green are paired with colorful ingredients to make it more appetizing. The soup in a pot is white and moist in color and has a strong fragrance. The huge East Star Spot meat is sweet. After rinsing for a few minutes, the meat will be firm and Q. The taste is delicious and springy. It warms the heart and stomach with the health-preserving five-element dishes. It is comfortable and enjoyed all the way from the entrance to the lower stomach.

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Some Western-style prawns baked with cheese, red fresh sweet prawns, golden and slightly sweet pumpkin soup, and green Q-bomb soba noodles are unmatched by Western food in terms of appearance and taste.

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Similarly, aromatherapy fried and brine matsutake also takes formal health care to the extreme. The huge matsutake mushroom is placed on the raw stone at a high temperature of 300 degrees. It exudes the fragrance of mushroom when roasted. After being cut, the crisp taste brings more than just the enjoyment of the taste buds.

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Served with nut yogurt and served a bowl after dinner, making a wonderful dinner perfect.

In private buildings, ingredients are organically combined with health, and dishes are connected with health preservation. A new landmark for business banquets.