Eight mountains, one water and one farmland, this is the most appropriate review of Fujian's geographical characteristics, which is surrounded by mountains and rivers, and thus creates Fujian's unique mountain and sea food environment.

Flowers are gradually blooming-Located on the 3rd floor of the International Convention Center Hotel, the low-key shop offers an elegant atmosphere. The peaks turn around, one side faces the sea, and the other side is a Chinese-style Bogu Rack and Eight Fairy Tea Mat. The elegant and elegant atmosphere exudes comfort and tranquility. Sure enough, the store is as its name is, not ostentatious, but it has a feeling that it is getting better and better.

There are only four private boxes named after flowers, which are fully booked almost every day. The dining in the lobby is divided by paintings of traditional Chinese paintings. It is quiet and elegant. There is no menu in the store. Dishes are arranged according to per capita needs, and dishes are communicated. Reservations and transfers are needed in advance. In this way, it is often difficult to find a person in the store, and there are many people who know and are willing to eat.

As Brother Yong, a cultural scholar who traveled around Michelin in various countries in his early years, he had more opportunities to come into contact with local customs and food culture. This Confucian merchant who was very particular about food gradually formed his own food philosophy and proposition, and he wanted to make Chinese and Fujian food go to Michelin.

Appetizers Kimchi Stalker: Cold dishes with Chinese style are very eye-catching. The cauliflower stems have been pickled and sour, which is very appetizing and greasy. There are two small goldfish on the plate, swimming freely in the shallow water, and paired with a copper coin grass leaf that looks like lotus leaves, making a cold dish lively and lively.

Songhua fish skin: It is also a cold dish. Confused eggs are paired with fish skin. The fish skin is refreshing, crispy and a little sour and spicy. It is very suitable for summer.

Shark jelly and salmon: Shark jelly is crystal clear, and it is cool and smooth in the mouth. The thick-cut salmon is plump, delicious and tender. It has the shape of a curved bright moon. The bright moon is dotted with flowers and plants, and water drops drip downward from the tip of the ice moon. The beauty can only be imagined and cannot be expressed in words.

Good things to get rich: This is a classic southern Fujian dish. In the past, families would eat this dish during festivals and festivals when there is a happy event. It has a good meaning. The owner of Fortune (Noodles) Good things (Oyster Sauce) introduced that this Fujian Tong 'an dish has a history of 100 years. It is made from high-quality Yao Zhu, dried golden oysters, flower mushrooms, vegetable gall, etc. Because of the protection of water and soil, the Noodles specialty Noodles in the northwest are relatively rare. The Noodles at the bottom of the plate have been replaced with seaweed. The taste is mellow and delicious but not greasy.

Steamed large yellow croaker with Ganshuzi: Large yellow croaker is expensive, but now it is rare to eat such a big one. Sliced yellow croaker and steamed with sweet tree seeds. The smell is delicious and can remove the fishy smell. Ganshu, also known as ragweed, is the seed of ragweed tree. It can be marinated into pickles or natural healthy ingredients for steaming fish in soup.

Nourishing Tulong Soup: This is one of the signature brands of southern Fujian cuisine and is known as Shiquan Dabei Soup. Residents on the beach all believe that wild Tulong has a nourishing effect. They can get the best nourishment for weak bodies, sore bones, or women who drink it during confinement. The restaurant uses wild soil dragon and pig tail bone to cook it together. It is mellow and thick. Then add Guben wine, Codonopsis pilosula, and rehmannia root. The soup has a strong taste, and the happiness of a sip to warm the heart and stomach cannot be expressed in words.

Crispy squab: The squab, one of the signature brands of Cantonese cuisine, is doing so well here. The golden squab skin is crispy, and the squab meat is filled with juice. The heat will make the empty ones ready.

Dried eel pork feet: This is a perfect combination of Fujian's delicacies and seafood. The salty dried eel and the pig's feet full of collagen eggs are cooked together. The salty aroma is overflowing, and the taste is delicious but not greasy.

Ancient method of fried noodles with squid paste: It is estimated that only the squid paste made from fried with the internal organs of squid in Xiamen dares to fry it yourself. This is due to the fact that the store has five Haigan small squid companies under its name, which is why it can have squid internal organs so unscrupulously. The fried squid cream and the fried noodles are really fragrant for the lips and teeth. However, good squid cream products will actually not blacken the teeth after eating it, and it will not blacken the plate...

Southern Fujian cabbage control: It seems like an ordinary dish, but it is an official famous dish with a history of hundreds of years. In the old days, ordinary people could only eat cabbage, but only the government could add old clams, scallops, etc. to cabbage. The cabbage is fresh and sweet.

Stewed red mushrooms with flower glue: Another classic combination of delicacies and seafood. It is stewed with high-quality red mushrooms and flower glue for several hours. The soup has beautiful color and sweet taste. The fish glue nourishes the skin and nourishes the skin. When you drink it, you feel like a jade syrup...

Iron loofah: An ordinary vegetarian dish uses a good variety. It is green in color, never dark for a long time, and has a refreshing taste.

Desserts: It is a dessert in southern Fujian. The stone flower jelly is topped with honey, but it is very ingenious to put a crisp stone flower plant with a full beard and tail into each piece of stone flower jelly. It is like the finishing touch. It is very brilliant.

Hua Jiankai is Xiamen's first high-end customized Fujian cuisine, with an average of 1000+ per capita. The restaurant faces the sea and the terrace overlooks Little Golden Gate. It is very suitable for business banquets and family dinners. The restaurant adheres to the refined and elegant historical and cultural cuisine and keeps pace with the times. Innovation.

Food is not tired of fine food, but never tired of fine food. Come and bloom gradually and start a journey of beautiful food.