What the eight cities lack is the famous seafood wholesale stalls. He and his friends chose the familiar Amin seafood processing. Not only because it is fresh and affordable, but the chef's cooking practices are indeed good. During eating, you can hear many familiar southern Fujian dialects, all of which are from regular local customers.

Although the store is not big, it is also bright and clean. There are three floors inside and there are also small private rooms. Although the sparrow is small, it is complete. The entrance to the first floor is a bright seafood pool, with all kinds of seafood and local fishing goods, now known as Xiansha.

Recently, there is a kind of fish in the vegetable market. The farmed fish is much more expensive than the gold produced by YE. This is Balang fish. Anyone who likes Balang fish knows that YE's raw Balang fish tastes extremely fresh and sweet, but the meat is dry. Why farmed Balang fish is ten times more valuable than YE's? The answer was already available at the moment of entry. There are not too many cooking skills, just adding coarse salt for simple steaming, pinching the skin on the surface of the Balang fish, and the oil is separated out. It is delicate and plump in the mouth. It is very authentic and sweet, and there is no need for any excessive seasoning.

Changing the concept that YE produced in the past is better than cultured, it is indeed expensive. Delicious, so delicious!

Who can refuse Hong Kong's cream crabs? The price is naturally different from other crabs. The crabs are full of cream yellow, the steamed ones are sweet and fragrant, and the aftertaste is sweet when sucking their fingers. Everyone who knows how to eat knows that crabs must of course be eaten from Hong Kong.

Recently, black tiger shrimps often appear on the dining table. The white-boiled black tiger shrimp is big and plump, and the shrimp meat is Q. It tastes very satisfying and the price is more approachable than the spotted shrimp.

Sweet and sour fried plum fish is a signature of the store. The owner said that tourists like it very much and strongly recommended that we try it too. The fish skin is crispy, the fish is tender, and the taste is sweet and sour. The fish is also specially recessed in a fish leaping shape. It is really very pleasant. I think you can try it if steamed too lightly. Not bad.

Pepper shrimp with salt and pepper, don't miss the season of pepper shrimp. It is tender, salty and fragrant, and it is almost a must-order.

What impressed me was the braised abalone in the store. It has a delicious Q bullet, the aroma of bean paste, and a slight spicy taste.

Steamed Boston lobster, there is quite meat in the big tongs. The vermicelli absorbs the lobster soup and is particularly delicious. If you come to a banquet, it will be very delicious.

The dog sharks in the seafood pool are very attractive. Adding shredded ginger to make soup will make the soup clear and delicious, and the meat is delicate and boneless. I like it especially.

Opening the edge of bamboo clam with garlic and steaming scallops with vermicelli are all methods that can taste the delicious flavor of shellfish. Those who like shellfish will like it, but I have never seen a chef fail.

With the help of fried rice noodles and seafood from southern Fujian, the taste is even better, and the addition of Xiamen chili sauce is a bonus point. More than 10 people ordered a table full of seafood, more than 1500 yuan, and they had a satisfying meal.