Speaking of spicy clubs, the deepest impression is that the environment is advanced and clean. In the luxurious Junhao Club located in Xiamen, there are not only some rare collection of antique ornaments and rare limited edition antique luxury cars, but the black and red and restrained decoration style seems a bit advanced. Entering the "flower road" with "stars shining" is no less than walking a "Avenue of Stars".

It has been in Xiamen for 12 years. It has excellent environment and good taste. It is not too much to say that it is Xiamen Sichuan Food Restaurant No. 1, but all those who have been here praise it.

[White Pork with Garlic Mashed],[Volcanic Perch],[Top Quality Maoxiao], and [Stir Fried Pork with Garlic Slings] have reached a consensus on almost all diners 'menus.

[Volcanic Perch] It's amazing to say. As soon as the red volcanic perch comes on the stage, the nose piercing aroma and the tempting bright red peppers will give rise to the appetite.

The crispy and fried fresh bass is wrapped in full of peppers and looks like a "volcano". With a pair of chopsticks, you can take a bite, and you will be mesmerized. The fish meat is crispy on the outside and inside, and the shredded peppers from Xinjiang are carefully selected. They are like a beautiful young woman wearing perfume passing by, leaving only a refreshing aroma. Fragrant, really fragrant, the spiciness is slightly more spicy than the usual slightly spicy, and it is good to aftertaste. Some friends even came directly to add a few spoonfuls of shredded chili peppers and mixed the rice, saying it was too fragrant.

[Excellent Maoxuewang] The most connotative Maoxuewang is none other than him. Maoxuewang, duck blood, ham, yellow throat, pork belly, large intestine, abalone and eel. The soup is red and bright, spicy and delicious. It is truly enjoyable, fragrant but not spicy. Even people who don't eat spicy food can try it.

[Scrambled Pork with Garlic Sprouts] Although he is plain and unremarkable, his cooking is also very particular, especially after removing the three-layer meat of the pig skin, adding oil and then stir-frying. The heat is well controlled. It looks fat and is not greasy at all, and it is not dry. The sauce has sweet aroma and delicious taste, and it is a complete magic weapon for cooking.

[Sichuan Crispy Pork] The meat representative in Sichuan cuisine has a team of chefs from Sichuan. The crispy meat is crispy and palatable, with a slight aroma of pepper and hemp. This crispy meat must be authentic.

Originally, a few old dishes have already locked the stomachs of diners, but unexpectedly, they came up with new tricks. They explored the special ingredients from various origins and made the most unique seasonal dishes, including taro from Lipu, Guangxi, and lotus roots from Honghu, Hubei... The new dishes are full of sincerity.

[Maxiang Hand-held pork chop] I was surprised that the meat quality of the ribs could be so soft, with a unique aroma of pepper and a slight taste in the mouth. The steamed hand-held pork chop is very similar to vacuum and low-temperature cooking in French meals. I still couldn't help but want to have another hand-held pork chop.

[Fresh chopped pepper mixed with thousand-layer tripe] This thousand-layer tripe is made of horse tripe, surrounded by shredded pepper, shredded celery, shredded cucumber, and secret chili oil. After stirring, it is spicy and delicious, and the Q bomb is crisp.

[Fragrant taro chop pot] Lipu taro heads in Guangxi are full of aroma, dense and delicate, giving the illusion of eating ice cream. The chops are very excellent, and the bones can almost be ignored and can be easily removed. It is impossible to tell whether the two are taro or chops, refreshing and non-greasy, and deeply loved.

[Stewed pork feet with lotus roots] The pork feet are soft and delicious, fragrant but not greasy, and the pink, waxy and soft lotus roots that come to Honghu. After a long time of stewing, the soup is fragrant and full of collagen. The lotus roots are simply not enough. Is it because you come to Honghu? Special connection.

[Spicy Lucky Hands] The pork fingers are made with secret old stewed stewed meat. They are sweet and fragrant after being oiled, and only feel crispy and not greasy at all. The shredded peppers and peanuts add points. They are really not finished yet.

Fruit before or after a meal is not bad. The season-season carambola is soaked in plums, making it sweeter. It is also considerate to order such a fruit that reduces the heat after the spicy taste.

Time really flies. The Spicy Club has ushered in its 12th year. The 12th anniversary celebration (full dish gold) will have a 40% discount on January 6, 2021, a 30% discount on January 7, and a 2021 discount on January 8. 20% discount, I have to take this opportunity to savor the new dishes again.