On the first floor is a concise seafood pool and a fully open kitchen that displays the ingredients and sauces used in the restaurant. It is completely transparent and open. For the restaurant, how much confidence does this take to achieve this?

There are private rooms on the second and third floors, with tea tables in the private rooms. The tableware is stylish and is the standard of the hotel level. It is recommended to book in advance. The fourth floor is the regular hall.

Sea fishing is fresh enough and is very suitable for seafood making. The "Sea Fishing Cooked Platter" that was served on the table was completely decorated in the grand hotel. The plate was exquisite like a phoenix flying in the sky, the fish were vivid, and the small accessories were beautifully carved with fruits. It was very pleasing to the eye and amazing, compared to the professional Japanese food restaurant. It is unique. Arctic shellfish, fresh shrimp, raw fish, and mangoes are added. The taste is really great. Fish heads and fish bones can also be eaten twice. Add tofu and cabbage, and the milk white soup is very fresh and sweet.

[Pepper and sesame Dongshan Small Pipe] The quality of Dongshan Small Pipe is very excellent. Its elastic teeth are full and its stomach is full of cream, which is very fresh. Not only are fresh shrimp added, but also delicious meat soup, sour pepper and sesame, which is delicious.

[Dry fried mangrove crab] The meat of mangrove crab is full of cream red, very fresh, sweet and delicious. Crabs are cold and cool. Dry frying not only neutralizes this coolness, but also is the most nourishing. The edge of the plate is also served with fried crispy dry ginger slices, which clear the mouth and dispel the cold. It is very considerate.

I have found a good way to stew water duck again.[Pineapple Stewed Water Duck] The addition of pineapple will infiltrate the soup with fruit aroma. The duck soup will taste very refreshing. The duck meat will not taste so dull. The sour and sweet you drink, the more appetizing.

Different from previous seafood restaurants, the "East Star Spot Fulu Lao" is steamed and supplemented with a variety of side dishes. The "fishing" process is added. The mixed East Star Spot is not only fresh and sweet. Taste, enrich the taste and add fun.

[Wonderful Spiced Vinegar Pork] Most of the five spices in southern Fujian appear in strips. After the chef's ingenuity, they have a different appearance. They are shaped like a large flat food. The taste remains the same, but the appearance is more convenient and beautiful than the previous strips.

The [Immortal Pig Knuckle Chicken] that I have to praise is really so lovable. It has a slightly sweet taste and a full flavor of sauce. The chicken is delicate and rich in gravy. The pig's feet are full of Q bombs, a little chewy, and permeated with a slight aroma of wine. Suck your fingers and aftertaste.

I remember that after eating duck meat once at airplane meals, I didn't have a favorable impression of duck meat. I always felt that it was dry and dry. [Old Xiamen Cheese Duck Cake] If I didn't say it, I couldn't imagine that this cake was made with duck meat. It was fragrant and had the milk aroma of cheese, which completely subverted my prejudice against duck meat. It turns out that duck meat can also be delicious.

Salty and fresh bacon, tender green bamboo shoots, I only love the smoky taste of [Chongqing Bacon Stir-fried Green Bamboo shoots], which is a wonderful tool for cooking.

For the fat old clam in this season,[Old clam Baked with Salt] does not require too much seasoning. After baking with coarse salt, the salt will bring out the sweetness of the old clam.

[Fragrant Crispy Sea Fishing Golden Belt] The hairtail caught in sea fishing is very fresh. It has a crispy taste and is especially delicious. Squeezed with kumquat juice, the salty, crispy taste is irresistible.

[Fried hairtail rice noodles] is one of the signature must-order dishes of this seafood restaurant. Xiamen fried rice noodles are worth millions of dollars, adding dry and fragrant hairtail meat. This is the first time I have seen them. The rice noodles are Q cool, and the ingredients are rich. Not only shrimp and other seafood are added, but what is strange is that they are also sprinkled with a thick layer of dry and fragrant shredded hairtail. When mixed, they not only increase the crispy layering, but also separate out the salty and fresh hairtail. Add flavor and fresh.

Inheriting is not conservative, and innovating is not forgetting its roots. I really hate to meet such an interesting restaurant late. I plan to have a family reunion during the Mid-Autumn Festival and bring my family together to unlock other interesting specialties.