Lu Yi said, an amateur rice bucket's drinking notes

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When I came back from Shantu last night, the indigenous people of Tong 'an who were traveling with me lamented: I have lived in Tong' an for more than 30 years, but I didn't know there was such a place!

Yes, when I first saw the mountain map, I kept being surprised!

I thought it was a park, but I found out that it was a restaurant. A garden restaurant with a large area and a great environment! I drove there after work. When I arrived, night was beginning. I walked among them, surrounded by green trees, koi carp playing in the water, the central stage was dimly lit, and the evening wind blew my face. I heard that there would be a band singing live from time to time... Accompanied by the music, I actually unconsciously I hummed Deng Lijun's night fragrance: the south wind blew cool, and the nightingale sang softly... On early autumn night, several rice dinners danced to break the traditional island for dinner and met here to drink and roll skewers. It felt so good!

If there were such a place on the island... forget it, it would be better not to have one on the island, because it would definitely be full, and it would feel different!

Shantu is located near the Bale KTV that everyone in Tong 'an knows, next to the Zunlong Club on Yinhu Road. This is Tong' an's administrative cultural and sports center and now it is also a prosperous district of Tong 'an.

Shantu's environment is definitely a highlight. Outdoor barbecues in the park are simply tailor-made for Xiamen, which has nine months of summer every year. It is said that the entire National Day holiday is full every day. Even in winter, Shantu is still difficult. There are wooden houses and private rooms in the park, and there are also heaters supplied outdoors. Moreover, it also supports booking venues, which is very suitable for the entire unit to carry out activities.

In addition to great private dishes, Shantu also launches a sauna chicken hot pot series in season. Enjoy it in the wooden cabin private room on the cool early autumn night. It's great!

Shantu Sauna Chicken This is Shantu's new main dish. The amount was large, and it was put into the steamer twice, and it was fully spread every time. The cooking of sauna chicken is similar to the steamed seafood popular in Xiamen two years ago, except that seafood was the main character at that time, but today it has been replaced by high-quality Sanhuang chicken. The bottom of the porridge has also been replaced with pure rice soup, so that after eating steamed chicken and seafood, you can also directly transfer to the Guangzhou-style Wumi porridge hot pot. I like this way of eating.

Cut the chicken into small pieces and sprinkle with shredded ginger. After placing it on the steamer for five minutes, the lid can be opened and eaten. The hot chicken is really super delicate, especially when it is dipped in the matching ginger or hot sauce. Minced ginger is similar to the sauce dish for eating Hainan coconut juice chicken. I simply scooped a large spoonful into my bowl, then rolled the hot chicken in it and ate it into my mouth. It was so enjoyable to eat!

The seafood platter was served on the ice plate, which was a little domineering. It felt that if it was a treat, it would be worth the face and lining. There are big cuttlefish larvae, large amounts of scallops, good quality grouper slices, shrimp with raw shells and crispy squid rings. Be sure to pay attention to the time when putting on the steamer, it will take about two or three minutes. Here, I want to make a special dish of fresh shrimps and fish fillets, which are delicate, tender and crispy. Fresh seafood can be simply steamed, and the original flavor is so great.

After a round of sauna chicken and seafood in Wumi porridge hot pot, the rice soup at the bottom of the pot absorbs the essence of the chicken and seafood, and the bottom of a pot of Wumi porridge with ingredients will naturally form. Don't rush to add ingredients yet, scoop up a small half bowl and enter your mouth. It will be fresh, sweet, smooth and wonderful. Then add some vegetables, recommending September white radish, thin slices of lettuce and crisp chrysanthemum chrysanthemum. It doesn't hurt to eat more.

It is said that Shantu's private cuisine is very good, but the chicken, fish and porridge in front of me were all ingredients, which did not allow me to appreciate the chef's skills. The next step was the chef's performance time.

I have eaten too much sauna chicken, but I still retain the same passion and desire for this dish. The skin is crisp and sweet, and the meat is tender and fragrant. When dipped in the sauce, compared to Cantonese roast geese, the skin is comparable to the crispy skin, but the tenderness of the chicken is better. At this point, I finally understood the confidence of their chefs: they really have a way to cook chickens!

The signature spicy shrimp dish is actually not spicy. It is characterized by extremely crispy shrimp shells, elastic shrimp meat, and strong and full oil aroma. When eating, you can eat the shrimp completely so that you can eat the shrimp without spitting out the shrimp shells.

Garlic pork ribs are really a conscience price. I did some calculations and found that there are about 20 pieces. Now pork is so expensive and pork ribs are so expensive, and the taste is quite good. It is really affordable.

There are also sour and tender rattan pepper frogs, salty and fragrant dry-fried yellow croaker, and solid fried buns. Each one is worthy of praise.

toast| To the wine in the cup, the meat on the table, and the side of you

The private kitchen in the cabin had just come to an end, and we moved outdoors, and the barbecue party in the garden was ready to start!

Home-brewed dark beer is the first thing to recommend. The two friends took the lead in clinking their glasses. After entering the mouth, they expressed solid affirmation of the taste with slight chocolate aroma, which instantly aroused the atmosphere of the whole table. Everyone raised their glasses and toast The wine in the cup, the meat on the table, and you next to you... the 70th anniversary is the country's peace and the people's peace!

In addition to dark beer, fresh yellow beer is also a pretty good choice.

The special grilled lamb chops are served on the whole table. The strong burnt aroma and visible crispy tenderness directly defeated my vow not to eat meat after nine o'clock! I grabbed the sheep with my bare hands and brought it to my lips. As soon as my teeth touched the meat, my hand naturally exerted force in the opposite direction. With a slight tug, the trembling meat and bones were immediately separated. It was oily, crispy, tender and smooth, and I couldn't feel it. A little bit of mutton...

The night wind is coming, the aroma of meat and wine, how can I resist?

In addition to the lamb chops, the Shantu barbecue master's craftsmanship is really good. He grilled black pepper beef, mutton, pork kebabs, raw oysters, whole wings, fresh shrimp, chicken feet, spring fish... As the master skillfully brushed oil on the carbon oven, flipped, sprinkled salt... I unconsciously sang tonight's magical tune again: the south wind blows cool, the nightingale sings softly... I love the vast night, and I also love the nightingale sings...

Go sing, the KTV version of guava that every Tong 'an person knows about is next door! So, we walked through the luxurious Dragon Club and went straight to the Guale KTV private room that carries the memories of too many Tong 'an people. It is said that Shantu, Zunlong Club and Guale all belong to the same owner!

At night, the lights are dim and the singing is beautiful

Garden Barbecue Chalet Private Cuisine

Sauna chicken, oysters and mutton chops

Dark beer guava craft brew

……

Tong 'an really has a good place