One side supports one side of the water and soil. Xiamen, a coastal city that lives by the sea, naturally has seafood. Where can we find seafood? The restaurants in the streets and alleys are full of seafood. For me, the pursuit of maximum benefits is to directly process seafood. This ensures the freshness of the seafood, the ingredients are fresh and delicious, and direct processing saves a lot of money, so why not? Besides, seafood is a good fitness meal without fat. Although the temptation of the kitchen is great, it is a lot of fun to have dinner together.

Generally speaking, the area named after the "city" must be large, have more goods, and have hard goods to support the scene. The Xingwang Seafood City of Zhongpu Seafood Wholesale Market integrates wholesale shopping, on-site processing, and catering. It has two floors and an area of more than 1700 square meters. One restaurant is enough to meet the needs of many large Chinese restaurants.

Every day, my friends and I were not far away and drove 30 kilometers. We saw a dazzling array of seafood in Xingwang Seafood City. The seafood pool was full of raw and fresh hard goods, including king crabs, spotted shrimp, bread crabs, emperor fish... like an aquarium, it can be used as a small science popularization base.

The most exciting thing was to encounter the disintegration show of bluefin tuna. The bluefin tuna is full of treasures and is known as the "king of sashimi". No one in the sashimi world can defeat it. After 6 p.m., a large group of people gathered in the Xingwang Seafood City. In the hall, they competed to watch the disintegration show of large bluefin tuna. Haha, I'll enjoy the eyes.

A tuna weighing nearly 200 kilograms is round and smooth. The master wears a high hat, and the sharp sharp-nosed knife moves down. He skillfully breaks down the tuna one by one. The beautiful host introduces the nutritional value and taste of each part one by one. People who know the goods can't wait to buy and eat them, so they are fresh to their mouths.

As a foodie, of course, you can't miss such a good opportunity. Come to a high-quality fat tuna. The belly melts immediately in the mouth. It tastes crispy and has a fragrance between the teeth. The oil is as dense as snowflakes, and it melts on the tip of the tongue like ice cream, and the aroma of oil overflows. This is the best enjoyment.

Although Cantonese people eat Fujian is a buzzword in 2017, it also expresses Fujian's pursuit of the original flavor of seafood. The white boiled without patterns can best reflect the delicacy of the seafood. The fried white shellfish can be full by simply dipping it in sauce vinegar. The flesh slides into the mouth, and the sweetness ripples in the tongue. The white porridge grass shrimp has a firm meat and a fresh sweetness.

Frying the raw and fierce horse-noodle fish in dry is a luxury in Japanese ingredients, and it adds a fragrance to the freshness. I eat more than roast meat!

Steaming is also one of the best practices for Xiamen seafood. Compared with freshwater fish, marine fish have finer shredded meat, more tender meat, and more delicious taste. The golden spots are steamed and dotted with pepper. The slight spicy taste highlights the freshness of the sea and the taste. Sweet!

Slippery stir-fried gentian meat. The gentian fish itself is tender and the meat is smooth. Adding vegetables makes it more refreshing.

A plate of very rare and rare small dragon fish has been verified as its scientific name "white fish". The meat quality is more delicate than that of the fish larvae in the afternoon. It is stewed in red and has an aroma, tender meat, and delicious taste.

The three down-to-earth dishes are very authentic. I like Xiamen noodle paste as my staple food. The sticky noodle paste and the salty and fresh oysters can relax the stomach wall to start a dinner trip. The sweetness and sweetness of southern Fujian fried vinegar meat make the desire to chew greatly increase. The oyster and seaweed pot made from the most common vegetables in the sea is crispy, tender and palatable. I like home-cooked dishes like this.

The appearance of fat beef in sour soup is of course extremely good for rice and has nothing to do with seafood. However, as a foodie, we like the sourness of sour soup to open up our taste buds again. With this kind of combination, sometimes we let go of our bellies and continue to enjoy it.

Hard goods are naturally domineering when they appear. Boston lobster is baked in soup. Boston lobster, which weighs about six kilograms, occupies the entire plate with a rosy color. The fresh and sweet meat is delicate and the meat is clear and sweet. It is a good thing for entertaining distinguished guests.

When it comes to king crabs, many people are longing for them, and this time, the steamed queen crab can completely kill the king crab. Haha, the emperor is in front, and the queen is behind. This is still the position of court drama. This time, it was a great blessing. A queen crab with a thin shell and full of meat was lying quietly on the plate. It had plump crab legs, ruddy flesh color, and especially the red pliers. It was huge enough to feed a child.

Ignore the soaring price of Moutai and emotional chicken soup, this seafood is the most practical!

Xingwang Seafood City: No. A138-143, No. 1453 Gangzhong Road, Gaoqi Zhongpu Seafood Wholesale Market