"Come and come" is like shouting for customers, but when you arrive at the store, you will find that there is no shouting at all.

Old regular customers come to the door with such ease. Standing on the seafood pool, they don't even have to look at the menu. They glance at the fresh seafood pool and see the "eye to eye" fresh seafood. They gently gestured with the store's hands and then served several signature dishes. A sumptuous meal has basically taken shape, and then returned to the table satisfied and started chatting with old friends.

The seafood pool at the entrance is much more diverse than other stalls: shrimp, crab, fish, etc., and there are also some high-end ingredients to choose from, including king crab, giant elephant clam, small green dragon, rat spot, east star spot, red flower crab, lobster, etc., these goods are completely comparable to a big hotel.

[Baked Small Tubes with Yellow Pepper][Saltwater Choking Fish in the Afternoon] and [Taro Pot] are the signature dishes in the store. These dishes are on the open stove on the seafood pool. You can see the production process on the spot. Almost every table must order.

[Taro Pot] One thick slice of taro is stacked on top of another thin slice of meat to make three layers of meat. Season and sprinkle with onion oil to enhance the aroma. This is repeated and simmered in a casserole. The taro is particularly dense and absorbs the oil of the three layers of meat to increase aroma and moisturize.

[Baked Yellow Pepper Small Tubes] The small tubes are fresh elastic teeth that you can taste. They are topped with chopped yellow pepper sauce. They are salty and spicy, spicy and delicious.

[Salt water chokes noon fish] The three layers of meat slices and ginger slices are laid at the bottom of the iron plate. The aroma of the ginger slices after roasting at high temperature makes the oil overflow from the three layers of meat. In addition, the high-fat and tender noon fish is cooked by salt water. The fish moistens the meat and adds points to the delicious taste.

[Steamed King Crab] As soon as the king crab was served, the atmosphere in the audience burst. The king crab, which occupied nearly half of the table, was very domineering. There were full fans on the bottom. The fans absorbed the king crab's gravy, which was very sweet. Each piece of the king crab was carefully cut for easy consumption. The fresh king crab meat will not deceive people. It is crispy and has no problem with popping teeth. The spoonful of hot oil poured on the table before serving is fresh and fragrant, which is really delicious.

[Steamed Diving Shells] The Diving Shells are really big, and chopsticks can't hold them. You have to use them with your hands and hold them straight to the entire palm of your hand. The steaming heat is very good. On the table, there is still hot, and the bottom is covered with vermicelli. Dig them into a bowl and it's a small bowl, which is fresh and sweet.

[Pot mutton] Xiamen, with the cold air coming, is there anything warmer than a pot of mutton pot? As the mutton pot is heated by the gas stove at the bottom, it gradually radiates hot air. It smells so fragrant!

The meat quality of the mutton steak looks great. The secret medicinal materials are cooked over a long period of time. Not only does the soup taste smooth, but the mutton is also extremely delicious. There is no mutton smell and the amount is good. One bowl is empty and another bowl is filled, which will instantly warm. It is also served with an emperor dish. After eating the mutton, add some water to scalm the green vegetables to relieve the greasy taste.

[Abalone Sauce Tofu] The tofu is delicate and soft, with pork floss seasoning on top.

[Crab Meat Cheese Corner] The full aroma of seaweed surrounds the mouth, and there is also connotation in the middle. Crab meat, green beans, salad dressing, and the outer layer is crispy, which is very rich and lovable.

[Cooked Chinese abalone in coarse grains] It is both healthy and delicious. The fragrant and soft abalone slices, black rice, corn and other coarse grains and soup are simmered. The rice grains are a little chewy at the entrance, fragrant and layered.

[Southern Fujian Oyster Rice] It is an indispensable staple food. In addition to the pearl Oyster Rice, the side dishes inside are also extremely rich, such as dried shrimp, three-layer shredded pork, shredded mushrooms, and scallops... The rice has clear grains, a chewy taste, and a full aroma of sauce. After cooking, the chopped green garlic is stewed until half-cooked. The crispy taste makes this oyster rice even higher.

Fresh ingredients and suitable cooking methods add fresh to the top. If you order a few hard dishes at the party, you will have a sense of sight. The party at the end of the year is very dark, and it is really delicious. I still want to come after eating it.