The temptation of red oil pan will always be the charm of Sichuan cuisine. Spicy and delicious Sichuan cuisine is very down-to-earth. Eating hot pot with bare arms is something many people dream of. In Xiamen, there is such a private Sichuan cuisine with an elegant environment and stable dishes since its opening for 12 years. It is a place where I often drink it to relatives and friends for private enjoyment.

This is the spicy club. The first two words of the store name vividly combine the delicious food and spicy food enjoyed by Chinese people. The third word "meeting" refers to the elegant dining environment, like a clubhouse, and also refers to the unique and integrated ingredients, practices and tastes of the ingredients.

Every time I go to a spicy party, the classic white pork with garlic is a must-have. It is mixed with fat and lean, the meat is thick, the spicy oil is fragrant, and white sesame seeds are dotted to enhance the aroma. The taste is fat but not greasy, and spicy but not prickly.

Hot pot has always been synonymous with Sichuan cuisine. Today's Spicy Hot Pot uses copper hot pot worth more than 10,000 yuan. It has fast conduction and good taste; the bottom of the red oil pot is spicy and fragrant, the fat beef is tender and crisp, the small tubes are crisp and crisp, and there are also refreshing bamboo shoots slices. Satisfaction.

In my opinion, since we enjoy Sichuan cuisine privately, we have the courage to preserve the flavor, be loyal to the local flavor, and be willing to innovate. The eight new dishes launched this time have heritage and new ideas.

Being willing to keep the taste means adhering to the true nature of Sichuan cuisine and not following the trend. The crazy combination of duck and old shells, the dry-fried duck head is chewy, with the help of green and red peppers and onion grains. It is spicy and dry, and the more you chew, the more fragrant it becomes, the more delicious it becomes. This is better with wine.

The second-generation rice pepper pigeon gizzard is spicy and exciting today. The pigeon gizzard is crispy and refreshing, while the second-generation rice pepper and the pigeon gizzard are similar in size. When taken one spoonful at a time, the spiciness reaches the stomach wall and makes the whole person feel refreshed from the tongue to the nerves. The spiciness of this is very shocking and it is also a dish that activates the taste buds.

What is authentic is delicious. Be loyal to the countryside, explore the original flavor, and present the ancient flavor on the dining table. Luzhou meat bean curd, homemade brine tofu, plus pork belly, pickled cabbage, ham, tomatoes, etc., the pot is full of bean aroma, fragrant glutinous and mellow soup water is very suitable for the stomach.

Cordyceps flower and shredded beef are both common ingredients in Sichuan, and this spicy flavor will cleverly combine the two. Cordyceps flower mixed with shredded beef is fragrant and crisp, and it is very suitable to chew slowly and carefully.

The dish with ethnic characteristics is stir-fried beef with mustard. The beef is smooth and the flavor becomes stronger and stronger as the continuous heating becomes stronger.

Don't forget your true colors and be willing to innovate. Whether it is a new breakthrough in shape or the selection and combination of ingredients, it is said that it is very appropriate to have a refreshing one before the meal. The refreshing milk melons here use cucumbers from Japan. The chefs have good knife skills. Roll the slices cleanly, then marinate the sauce, and embellished with red millet and spicy rice, which adds the finishing touch to the whole taste-a teasing amidst the refreshing.

The smooth sailing appearance was a bit eye-catching. The pork belly slices formed into sails and drove slowly with the wind and water. Each slice was fat and thin. Together with the jelly, one was spicy and the other was clear. The small tendons and ears of the cow were very chewy.

The crispy rice flour skin wraps the greasy steamed rice flour meat and absorbs the oil. Each bite of this crispy steamed rice flour flour meat is crispy on the outside and glutinous on the inside.

Integrating local ingredients and combining Xiamen's local seafood, stir-fried sea cucumber and abalone with pepper is what I want to eat today. The slightly spicy pepper is crispy, the sea cucumber is tender and crunchy, the abalone is fresh and sweet, and it has a crisp and crisp taste. The sweet-flavored onions are blended together and delicious, which is very delicious.

It seems that Sichuan ice powder has become the dessert of Sichuan cuisine. The authentic brown sugar water, chilled jelly, raisins, watermelon and diced pineapple are fresh and sweet. In fact, in my opinion, not only is it a dessert, it is also a good thing that quickly removes the spicy taste in the mouth and makes the stomach feel refreshed immediately.