This is butter crab, known as the "king of crabs" and "the best of crabs". It is rumored that during the Spring Festival, the generation of Guangdong will fry it to 1800 yuan per catty. Of course, in Dingyuan, a pound costs only more than 300 yuan. In fact, it can be properly arranged here for 400 per person.

Why butter crab is so valuable is of course related to its scarcity. This kind of crab grows at the intersection of salty and fresh water, and has great requirements on the growth environment. To achieve an orange-yellow crab paste, it must be at the right time when laying eggs and have strong sunshine. The adult crab ointment is sweet and fragrant, and the meat is tender and tender. It can be steamed. Be very careful when eating, especially when opening crab tongs, be careful of juice splashing.

More than 3 kilograms of Australian lobster, this is also a very domineering hard dish. The tooth-elastic lobster meat is put into peeled tomatoes one by one, and the taste is sour and fresh. After finishing the lobster meat, I resisted drinking the soup in the tomatoes, and then I also ate the tomatoes, which was enjoyable.

Alaskan king crab is another tough seafood. The friends at the same table joked that meat is so expensive now, it would be cost-effective to switch to seafood. King crab eats one crab four times. This is the classic king crab steamed egg.

Steamed vermicelli with king crab legs, which is more interesting to match with the head and tail of the East Star Spot. It is very interesting to set up the plate. Crab legs are of course the key supply area for king crab meat. Pick it down with chopsticks, and the whole white, white and red crab meat will tremble and be infinitely tempting. Finally, fans must not miss it, this is the essence.

Typhoon Shelter King Crab, Typhoon Shelter Fried Crab is a classic, but king crabs are used here, and the specifications are really high. This is still one of the four items eaten by one crab, and its utilization rate is very high.

Salted egg yolk king crab, salted egg yolk is a magical thing. Many can produce unexpected results when paired with it. This dish is best served while it is hot, and the hot taste is excellent.

The medicinal diet of Seahorse Tulong Soup is just right to eat this dish in winter.

In addition to seahorses and earth dragons, there are also ribs, pig's feet, etc. A small sip warms the heart and stomach, and another sip of the 18-year-old McCarran makes it almost necessary to take off your coat when it's hot. Really a man's gas station, great!

Eastern star spots are served in regular order and served with shark fin soup cup. The soup is smooth and the taste is fresh and sweet. Continue heating, be careful to burn your mouth.

Nostoc eel gel contains not only Nostoc, fish glue, but also sea cucumber. It tastes sour and slightly spicy. After three spoonfuls of it, the hair will be wet. Some people say that this is a super upgraded version of Fuding Hot and Sour Soup, and they deeply agree, in one word: cool!

The new Zealand lamb chops are very Western-style, crispy, fragrant and tender, and the heat is controlled just right.

I like the sauce of casserole with duck tongue sauce. The snail slices are crispy, the duck tongue is soft, tender and delicious, and it is excellent with wine.

Fuding braised yellow croaker, a classic Fuding dish, is also said to be called Da Da dish. It is fried and braised yellow croaker. The sauce contains Cordyceps flowers, scallops, etc.. The fish is crisp, fragrant, soft and tender. The key sauce is thick, smooth and fresh. It is not to say that it is a star dish in the store.

Penang taro with frosted Fuding is soft and palatable, and it is really delicious. But I don't like sweetness very much, and think the cream is a little thick. Of course, this does not affect most people's love for it. It is said that someone added eight plates in a row, oh, my god!

Seafood is delicious and delicious, and it is a classic dish with local characteristics. Mix vinegar, sugar, cooking wine, soy sauce, ginger rice, starch, etc. together to thicken, and pair it with meat slices and seafood to make a dish. It is made of iron and sauce, and it is the protagonist of flowing water. Vegetable crabs and super tender clams are used here, which taste fresh, sour and smooth.

Pan-fried Spanish black dolphin meat with asparagus

In addition to exquisite products, this store is also excellent in environment and location. Located on Xidi Coffee Street, the most bourgeois in Xiamen, it is a single-family three-story villa.

If the weather permits, you can go to the rooftop on the top floor, view the lake on the street, ask for a cocktail, watch the tranquility of the lake, think of the luxury of Dijingyuan... enjoy the beauty of life at the moment.

Dingyuan Private Kitchen is very suitable for banquets. There are seven private rooms in the villa, and the large private room can accommodate 15 people.

Of course, in addition to the good location, the restaurant's design is also very unusual. It has a Chinese style with piano scenery and landscape, and elegant tea. It is said that this design has also successfully won an award at the Chinese Designers of the Year Conference.

Even the eight small butterflies before dinner made me so amazing.

Dingyuan Private Kitchen is Xiamen's most distinctive mid-to-high-end private dining restaurant on the coffee villa street. Its environment and products are impressive. Consumption is as much as you can, and it will be easier to arrange for an average of more than 400 yuan per person. Valet parking is also provided. Would you like to come?