Speaking of Chaozhou, we will inevitably connect with Shantou, because Chaoshan cuisine has given us too many strong labels, such as beef, cold, fresh, exquisite, lion-headed goose, the most expensive private kitchen... etc. Some time ago,"Flavor Origin" was a hit, about Chaoshan cuisine. Teacher Chen Xiaoqing, the chief director of a Bite tip, once said well: "Chaoshan is an isolated island in the Chinese food industry. If a Chinese person says he is a gourmet but has never been to Shantou, he is not a gourmet."

Of course, not everyone can be a gourmet, but Chaoshan delicacies are something that everyone cannot miss. Today, a Chaoxiang painting shop has been opened on the Kelly Star Building near Xiamen Gaoqi Airport. You can taste the delicately cooked Chaoshan delicacies without having to travel far to Chaoshan.

--Environmental Transportation--

Located on the top floor of Kelly Star, the black decoration is simple, atmospheric, stable, private and high-end. All are private dining rooms, ranging from exquisite private rooms for 6 people to luxurious big bags for 18-20 people. The styles of the private rooms are slightly different, but they are all equipped with a food delivery room and a tea break area. The specifications are quite high. There are only 7-8 private rooms, so it is best to book in advance when dining.

--Product recommendation--

Chaoshan cuisine is known for its exquisite craftsmanship. The raw fish can be as thin as cicada wings, and the beef meatballs can be refined into thousands of hammers. Every cutting technique and taste are full of Chaoshan people's inherent obsession with ingredients and the ultimate understanding of life.

Crispy ginseng is the absolute representative. The process of soaking the ginseng takes several days, and then stews the ginseng stock until soft and rotten. Before serving the table, the chef also pushed a dining car to pour juice and load plates. When you enter the mouth, a touch of crispness hangs between the soft waxy sea cucumbers, and you can feel an obvious feeling of adhesion between your lips and teeth, but you don't rely too much. It is wonderful.

Smells with chicken oil are also a representative of Chaozhou cuisine. Mr. Cai Lan once said: Xiangluo is the most tricky ingredient in Chaozhou cuisine. The reason why the sound snail is so valuable is that its growth cycle is too long. The chef of Chaoxiang Painting uses a secret recipe for the spiral slices cooked in soup, and then drishes them with boiling chicken oil to lock in the moisture. When the spiral slices are slightly flipped and sent out, they are paired with lily and diced celery. The meat is smooth, tender, fresh and crisp.

Chaoshan cuisine, in addition to exquisite craftsmanship, excellent materials and fresh food are available. "One fresh, two fat, three at the time" is a food proverb among Chaoshan people about seafood. Yuan Mei, a great eater, said in "Suiyuan Food List" that "shad is eaten in March and taro is eaten in April", which is this reason. Tonight's Chaozhou style raw pickled dragons, iced okra fresh gastrodia and raw shrimp, and braised fish jelly are all representatives.

Chaozhou style raw pickled dragons, Chaoshan is close to the sea for sanitation, and using seafood to make raw pickled is a major local feature and a major test of the freshness of ingredients. That night, a little sister admitted frankly: She refused raw fish, except for this trendy raw pickled little green dragon! In addition to the fresh ingredients, Chaozhou raw marinade is also a unique sauce. Lobster meat is crispy and has a sweet aftertaste. A big bite of raw lobster meat feels really enjoyable.

Iced okra, iced fresh gastrodia elata mixed with raw shrimps and spicy snails, this dish is also a representative of the best and fresh selection of materials. A large ice plate is served on the table, and the smoke created by dry ice is shrouded in smoke, giving a strong sense of ceremony. Remove the head and shell of the prawns, garnish with red fish roe, soak the whole body in the sauce and enter the mouth. It is crisp and sweet. The iced fresh gastrodia elata is super sweet and crispy. The fragrant snail head has a full taste. In the words of my friends, I want to go to Chaoshan after eating!

Exquisite craftsmanship, freshest ingredients, and good use of sauces are also a major feature of Chaoshan cuisine. Puning soy milk with braised fish jelly, garlic vinegar with fried barley pork, green onion juice dipped in Puning tofu, the evocative marinade in the four stewed recipes, shrimp sauce, abalone juice, etc., each seasoning greatly enriches the taste buds experience of the dish.

In addition to the classic and traditional Chaoshan cuisine, tonight's pork stewed with liver protection grass, national protection grain soup, cake roasted taro paste, and Chao-style Ge rice all suit my taste and are worth recommending.

--Overall impression--

The environment is good, the sense of privacy is strong, the service is very good, and dining here is a relatively prestigious experience. Basically, you can eat some traditional trendy flavors, and the quality of the ingredients and the taste of the finished dishes are very good. Business banquets are a good choice.

--Business Information Tips --

Store name: Chaoxiang Painting·Kelly's Joy

Address: Second Floor, Shengtong Center, No. 40 Xiangyun 1st Road, Xiamen

Per capita: 200 yuan +

Open: Monday to Sunday, 10:00-14:00, 16:30-22:00