From a small food stall at the entrance of General Temple Alley to a restaurant with many branches now, Xiamen has been popular for 20 years with its original boiled little squid! There is no doubt that it is a food stall that accompanied Xiamen people growing up.

The Haigan Small Squid Branch in Biqishan has a large area on the upper and lower floors. It is close to Xiamen Shuangshi Middle School BRT Station, making transportation convenient. The outside is like a small garden, and the overall box is comfortable and atmospheric.

Every time I come back, I come for this boiled little squid in the "golden basin" device. The little squid is as crisp as ever, and a portion of fresh shrimp is habitually added. The fresh shrimp freshly fished in the seafood pool are fresh and sweet, often with seasonal vegetarian dishes such as cauliflower and black fungus as side dishes, and the side dishes that absorb the sweetness of squid and shrimp are very delicious. The soup is clear and delicious, and can be drunk directly. It is fragrant but not spicy. It is palatable Minnan style spicy, and it is swept away every time.

Bacon pork and fresh bamboo shoots and tofu pot. The marinated bacon releases the salty freshness, and the seasonal fresh bamboo shoots are also used to freshen up the freshness. The tofu has the aroma of firewood and absorbs the umami flavor. It has a bit of marinated and fresh meaning. It looks simple but surprisingly good.

Even if there is a chef at home, what you can't perfectly make is crispy fried food. After all, heat is crucial. My favorite spot in the restaurant is stewed pigeons. The crispy cub pigeon is very complicated. The cub pigeon is marinated and flavored and then fried at high temperature. The red and bright color is very tempting. The skin is crispy and tender, and the juice is abundant. It is fresh, fragrant and delicious, and the appetite for the stomach is instantly satisfied.

The fried leek cake does not step on thunder. The outer skin is crispy, and the inner part exudes a strong aroma of leeks and meat paste. It is delicious when eaten hot.

The signature staple food, seaweed rice, has a clear chewy texture. The first taste is salty and fresh seaweed. There is no shortage of dried shrimp, dried scallops, shredded pork, shredded carrot, and the finishing touch of pork floss, with a sauce-fragrant pot atmosphere. The rice farmer expressed his satisfaction and cooked two bowls in a row.

The bamboo fungus soup, which is not greasy, is very clear and sweet. The soup not only has the aroma of local pork, but also has the faint aroma of ginseng that strengthens the spleen and strengthens the qi.

Many innovative dishes have been added to the menu. The popular salted egg yolk has become the main force of new dishes in every restaurant in recent years. Two new dishes mainly composed of salted egg yolk have been tried, roasted double mushrooms with salty egg yolk and private bean curd snail slices.

Bake double mushrooms with salty egg yolks, cut the mushrooms into thin strips, fry them, and then stir-fry them with salted egg yolks. The crispy paste on the skin is perfectly wrapped with the salted egg yolks. The rich aroma of egg yolks makes the fungi feel meaty. It is really delicious.

The tofu pudding snail slices in the private room are very hot in the stone pot. The large snail slices must be picked up as soon as they are served. They are shaped like crab roe tofu. They have a salty, fresh and rustling taste, and have a little more sweetness than the snail slices.

Seafood, soy sauce and water are an indispensable classic practice in Min-style food stalls. The meat quality of yellow croaker farming is also tender enough, and it is very fresh when boiled in soy sauce; stir-fried clams test the heat and are generally not easy to make mistakes, and are suitable for all ages.

I don't know, but I'm shocked by the count. It has been in operation for 20 years. I have been here to eat this restaurant that grew up with Xiamen people for 20 years! It was still the familiar good taste in my memory.