As a glutton, it's a pleasure to find a handle for my hometown's delicious food. This weekend, I drove 28 kilometers to the Bingzhou Fishing Port Seafood Restaurant next to the Fangte Dream Kingdom Tourist Area outside Xiamen Island to have a good meal.

As the hometown of national hero Chen Huacheng, the Bingzhou Fishing Port Seafood Restaurant located on Bingzhou Island has the unique advantage of being surrounded by the sea on all sides. The five-story high-rise building built by itself faces the window and has an open mind. Climb and look far away, you can have a panoramic view of the bay nearby and have a panoramic view of the surrounding buildings.

The small fishing boat lying quietly in the middle of the sea can board and go fishing at any time, and can immediately bring the freshest fish to the table. Compared with the hoarding plot of northerners, the Bingzhou Fishing Port restaurant is "fresh" in terms of ingredients. It can be said to be unique and has obvious advantages.

When it comes to Xiamen cuisine, seafood is the main ingredient. Seafood is the word "fresh"."Fresh" is the soul of Xiamen's dining table and the pursuit of gourmets.

Bingzhou Pan-fried Crab is the most famous one in Xiamen, and autumn is the best time to taste crabs. The crab paste in autumn has thick fat meat, and the golden shell has thick high fat. It tastes delicious. What is more gratifying is the leg meat. The meat is tender. The shredded ginger smells fragrant, and the crab meat and crab paste are delicious.

The conch that occupies almost the entire palm costs only 18 yuan. This basically costs 28 yuan to start in urban areas. It is so cheap to be close to the sea. The huge conch is frozen and seasoned with mustard and soy sauce. The crispy snail meat and slightly spicy taste are delicious. Every piece is very palatable.

The crispy seafood roll has shrimp and seafood in the filling and salad. The taste is extremely refreshing and sweet.

The yellow-fin fish, which is itself delicate, is dry-fried, which not only maintains the delicacy of the fish, but also has a slight aroma, giving this plate of fish a superposition of taste buds.

A cup of heart-warming soup is the most indispensable thing for southern Fujian people. The practice of frying first and then boiling, and the addition of pig's trotters is different from wild white eels. Slow stewing will produce a milky white soup. The delicate meat can only be used as a foil to the clear and sweet soup. The taste of the soup is extremely mellow, and the natural material brings a warm taste, which is unmatched by other fish soups.

Sift the Penang taro into slender taro strips and wrap them in squid rings. The characteristics of the special golden silk squid are the tender, fresh and sweet taste of the squid and the crispy taste of the taro. The combination of the seafood that I never get tired of and the most authentic ingredients on the farmland is wonderful.

I always think that local flavor is delicious, and authentic flavor is the right path. This restaurant not only has a natural advantage in seafood ingredients, but also pursues local dishes by selecting ingredients and striving for perfect taste.

A pot of seafood and sweet potato vermicelli brings local delicacy. This is the handle of hometown cuisine. As a famous farm dish in Xiang 'an and Tong' an, the sweet potato flour cake has Q bombs. This restaurant adds oysters, shrimp and dragon meat cans. The taste is obviously improved. Compared with the oyster frying ordered by tourists, the oyster omelette here is fragrant, the oysters are fresh and sweet, and the sweet potato powder is sticky and waxy, which tastes very good.

Bingzhou Fishing Port Seafood Restaurant not only has the sea at its doorstep and has the advantage of being close to the water and the first to get the moon, but also breeds hundreds of ducks in the mountainous areas of lotus flowers. Different from farmed ducks, the ginger duck here brings fresh taste and tender taste, which is due to the aroma of shredded ginger that enhances appetite.

The iron-plate Wangzai taro is made of the beautiful Penang Island from the Tong 'an Mountains as ingredients and is smashed into taro paste. The taro paste has a sweet fragrance and is thin and fluffy. Unlike other crispy iron-plate taro skins I have eaten, this skin is wrapped in corn starch and sweet potato starch. It is QQ and sticky, which is the most tasteful among the iron-plate taro paste I have ever eaten.

Autumn is also a good season for nourishing. Come to the pot of nourishing sheep scorpion soup when you put on autumn fat. Eat sheep without mutton. The meat with bones is the sweetest and most chewy. It is not only because of the delicacy of sheep scorpion, but also because the pot is added to the soup. The soup of Chinese medicinal materials such as wolfberry and salvia miltiorrhiza warms my stomach wall, and I drank the soup to give me a high-level feeling.

Whether it is seafood or side dishes, Bingzhou Fishing Port seafood controls the ingredients in place, and the taste of such ingredients is of course stable. My house is a restaurant. Due to the rent advantage of seafood off the island, the prices here are extremely close to the people. The environment here is quiet and has unparalleled sea views. It is suitable for driving on weekends to enjoy it. Address: No. 139 Huandao Road, Bingzhou Island, Tongan District