Jimei is a must-check place in Xiamen for tourists. It has the flag of overseas Chinese, the former residence of Tan Jiageng, the famous Ao Yuan, and the distinctive Jiageng architecture. This is an important attraction for tourists to Xiamen.

I went to Jimei that day and finished visiting the scenic spots. I was hungry. The sky was getting darker and the cold wind was getting stronger. I accidentally saw Shuwei seafood next to Jiageng Park. Haha, Qianpu Store, which has eaten Shuwei seafood, has a great taste and the price is cheap. I didn't expect Shuwei to open its branch to Jimei. This is called breaking through iron shoes and finding nowhere to find, and it takes no effort to come.

This is a fresh shop with comfortable seats and private private rooms. Tiffany's blue-tone decoration has a very oceanic flavor and matches the main ingredient of this house, seafood.

There is no banquet without seafood. As a seafood restaurant, Shuwei has a lot of seafood, which is lively and lively. The seafood ingredients in the store are mainly varieties consumed in the market.

The current topic in the market is the rise in pork. When the aunt went to the market, she asked how much more yuan the price had increased today, calculating what was affordable in her pocket today. For Xiamen, a coastal city, because of seafood, it has added a lot of superiority. The price of pork has increased, but now the price of seafood has not made a big move. Moreover, eating seafood is an indispensable main ingredient on Xiamen's dining table, and it is also a fairy delicacy that tourists come to Xiamen think is a tourist food.

The white-boiled Dongshan small tubes are red. They have a crisp, tender and refreshing taste. They are chewy and have a fresh and sweet taste. They actually have an aftertaste. What is fresh is beautiful. To put it bluntly here, if the outer skin of the small tube is red, then the ingredients are first-class. If it is white, the taste will be much worse. It can be seen that the Dongshan small pipes selected by this restaurant are of high quality.

The same is true for the top-quality oyster and shellfish platter. Oysters, scallops, clams, and bamboo clams are piled into a small hill full of large pots. The mouth is fresh and sweet, bringing a rich flavor of the ocean. If you dip it in the store's homemade sauce, the taste is another. Of course, my suggestion is that since it is white-boiled, since you want to compensate for the original flavor of the seafood, you can eat it directly. Although it is fishy, it is the original flavor. In this way, you can feel the charm of seafood.

There is no seafood without fish. The pearl gentian made of green peppers and hemp is deep in my stomach. The huge pearl gentian occupies the entire plate domineering. The flesh of the fish is white and tempting. The blessing of green peppers and rattan peppers forces out the flavor of the gentian fish. The fish is lubricated and delicious.

It is said that ginger duck is a representative of Xiamen's cuisine. Countless ginger duck have been eaten. In Shuwei's specialty ginger duck, the charm lies in its tight meat quality and sweet meat taste. The authentic flavor is reflected in the need for slight biting, and the chewing and satisfaction brought by this biting is something that cannot be experienced in other homes. Put rice blood into the pot, and the slightly burnt taste becomes even more sticky.

Adding crabs to sand tea, synonymous with Xiamen cuisine, is also a creative idea of Shuwei Seafood Restaurant. This pot of sand tea and crab pot has a strong fragrance of sand tea, and the fresh and sweet taste released by crabs is something that no other restaurant has tasted.

Mutton soup. The weather is slightly cold and the journey is tiring. The mutton soup we ordered can be said to be timely and nourishing. This is a pot of mutton soup that warms the heart and stomach. The soup with only wolfberry and codonopsis pilosula is pure and the mutton is tender. It is also skin-and-bones. It is also mutton, fat and lean, and has excellent taste. With seafood and mutton, it is really fish + sheep = fresh. The Chinese-style solution to food words is still very good. Nourishing and maintaining health, this is the soup that all health girls drink.

Seaweed rice, which is the staple food, is also remarkable. Seaweed, which is common on the table, is passed through the oil pan and becomes crispy and tender, mixed with dry rice grains. This staple food is also full of ocean flavor. The important thing is that the ingredients are ordinary, the taste is unique, and the price is very marketable. The price in community stores is like a college canteen, which is affordable to everyone.

The seamount bone with bones and meat is fried until golden and crispy. If you sandwich the seamount bone with steamed buns, one piece is very satisfying. This is also great as a staple food.

I always regard seafood rolls as a staple and a dish. With crispy outer skin, plump shrimp filling, and vegetable salad, this seafood roll will never get tired of eating.

The charm of hydrangea mushroom soaked broth and pork soup lies in its delicacy, and the charm of hydrangea mushroom lies in its crispy, tender and elastic teeth. This soup is also good.

Everyone loves the sweet and sour Minnan fried vinegar meat. The key point is that the chewy vinegar meat has a thick body, both fat and thin, crispy on the outside and tender on the inside, and feels slightly juicy when eaten.

The homemade tofu in a stone pot with a very farm-style flavor seems to be stewed to make oars, embellished with green beans, and adds flavor to the shrimp. Even this mountain treasure has a taste of the sea.

Shuwei Seafood Jiageng Park Store: No. 155-2 Yinjiang Road, Jimei Street