To be honest, as a southerner, I don't really eat spicy food, but I still like some Sichuan cuisine very much; of course, not all Sichuan cuisine is spicy. In Xiamen, there is a Sichuan cuisine restaurant that is a restaurant that exposes its age. After all, it has been open for eight years. For a city like Xiamen that mainly uses seafood, it takes a certain amount of courage to accept Sichuan cuisine, let alone 18 years.

Zui Du Sichuan Restaurant is located in a residential area. Generally speaking, as a community store, it will definitely be recognized by residents in nearby communities before it can become famous. Of course, for someone my age, I have known about this restaurant's existence N years ago.

The first impression of this experience is that the dining table is not large, but the plates are large and the portions are large. This shows the conscience and hospitality of the merchants. Simply put, affordability is an element that attracts repeat customers.

In the end, what can make old customers turn back and new customers come one after another must be the taste. I was very impressed by the several dishes this time.

I have always liked white pork with garlic. In addition to not being very spicy, the key is that I always use white pork with garlic as the criterion for judging Sichuan cuisine. This dish is drunk and confused. The meat is fat and lean, and the taste is solid. The important thing is that this pork belly is fat but not greasy, and the sauce is oily but not spicy. I thought it would be served with rice, but it was also very suitable when eaten dry.

Let me put another dish I like very much tonight, green pepper mullet. The fish on the plate is long and tall. Green rattan peppers and green pepper peppers cover the entire plate. With this large basin, there are many and large pieces of fish meat. The key is that the fish is also very thin. This kind of cutting makes the fish taste more delicious. The fish is thin and firm, but sticky but not hard. The refreshing and spicy taste of rattan peppers and green peppers sets off the delicacy of the fish. When I eat it dry or eat it dry, I will choose to eat it dry and taste its taste carefully.

To talk about the next meal, it is the double pepper bullfrog. Chili and green pepper are both used together. The spicy and fresh crispy ones complement each other, conditioning the bullfrog to make it refreshing and irritating. The smooth and tender nature of the bullfrog itself, coupled with the stimulation of spiciness, the taste buds are wide open, and the stomach wall is very enjoyable.

I eat the most Maoxuewang when I am intoxicated. The white leaf, yellow throat, duck blood, lunch meat... the taste is crisp and crisp. The important thing is that the aroma overshadowed the spicy taste. I have always enjoyed the aroma of Sichuan cuisine and forgotten the existence of red oil and red soup.

What can tempt the taste buds to open again is the sour soup fat beef. It is so sour that the stomach wall is activated again. The beef is thin and big. It absorbs enough of the sour soup, and the appetite comes again. The more important thing is the fish head with chopped pepper. It is spicy and sour. It is spicy and delicious. Of course, if you eat a few more bites, your tongue and stomach feel very happy.

The boiled three delicacies combined with local seafood ingredients make the prawns feel firm, the clams (called Huagui in the mainland) are fresh and sweet, and the squid are crisp and crisp. The sweet juice of the seafood penetrates into the spicy soup, making the soup delicious.

The two dishes look dry and dry, but the ones that taste very moist are green pepper chicken and spicy fan bones. The shredded meat is delicate and the sweet-tasting chicken is paired with crisp green pepper, which is very sweet. Although this fan bone is spicy, it has a great taste after being drunk. It is crispy but doesn't feel dry and spicy. It tastes delicious and can feel the sweet juice of the meat.

Dizzy made Kung Pao Chicken Diced and Toothpick Beef, two common Sichuan dishes, without leaking water, and the products were very thick.

As an 18-year-old Sichuan cuisine restaurant and a community Sichuan cuisine restaurant, the spicy taste of Drunken is acceptable to many people and is worth tasting a lot. After all, the aroma of this restaurant overshadows the spicy taste and brings Sichuan cuisine to the soul. Excavated.