A few days ago, I saw a report saying that after the National Day, people in Northeast China began to use various methods to store cabbage, green onions, radishes and other vegetables, and began to dry them in various ways. The courtyard of the community has become a beautiful scenery. These pickles can be eaten until the Qingming Festival next year. I couldn't help but be stunned for a long time. It wasn't that people in Northeast China loved to eat pickles, but that the ingredients and flavors brought by the geographical location and climate of Northeast China were uncontrollable. Compared with this situation, Xiamen, which has grown up in a coastal city, has more treasure delicacies here.

Seafood is the main ingredient of Xiamen's cuisine. Fresh is the soul of this element. Fresh is the treasure of all delicacies. The few hard seafood dishes I ate at the Seafood Forest this time are not only fresh, but also wild and rare.

Seafood Sen's original store was opened in Dongdu. It has a fishing boat. Not only is its freshness guaranteed, but it also often has rare seafood supplied to it. This seafood audience has more people who have no price difference without going through second-hand dealers. Therefore, it has become the first choice for many people who know the goods. Recently, the product and environment have been upgraded and moved directly to the second and third floors of the Colorful Hotel. The hotel's environment is naturally different. It has spacious private rooms, comfortable seats, and tea chairs that southern Fujian people like to make tea before and after meals.

As a starter, frozen abalone and bamboo shoots jelly are a bit luxurious and magnificent. Bamboo shoots jelly is an indispensable snack on Xiamen's dining table, and the addition of abalone shows the sincerity of this restaurant. The abalone is delicate and elastic, and the bamboo shoot jelly has a strong texture.

The steamed gentian spots are not seasonings. They are only sprinkled with shredded green onions before serving. The gentian spots weighing three kilograms occupy the entire plate. The fish is tender and tastes delicious. Very satisfied.

Compared with the huge size of the gentian spot, although the leaf fish is not only large, the pure wild meat quality and delicious food of the leaf fish are unmatched by other fish. The leaf fish made with soy sauce and water is salty, fresh and tender.

Different from the Xiamen fried crab in other restaurants, this fried black crab still surprised us when it appeared. The shredded meat was extremely thin and the meat taste was extremely clear and sweet. The use of the frying method forced out the aroma of the crab meat and made the crab meat firmer. I like this taste.

I am tired of eating boiled shrimp. This Xuefeng shrimp is quite good. Remove the shrimp shell, leave the pure shrimp meat, add cooking wine, ginger and soy sauce seasoning, and fry it with flour. After a unique plate of Xuefeng shrimp, the crispy and fragrant skin of the kelp is crisp and crisp, and the tight shrimp meat is very fresh and sweet. This is the different shrimp we ate this year.

To talk about soup and water that people in southern Fujian like, pork ribs and pufferfish skin soup can be said to be a good ingredient in the mountains and seas. The pufferfish meat is delicate and delicious, the pufferfish skin is extremely colloidal, and the high-quality pork ribs are sweet. This soup warms the heart and stomach, and is delicious.

With the addition of three ingredients: clam meat, squid, and jellyfish, this dish of three delicacies with high seafood is obviously a higher level than other restaurants. The crispness of clam meat, the elastic teeth of jellyfish, and the freshness and sweetness of squid are all reflected in the aroma and spicy taste of Hangzhou pepper. Normal boiled water, different ingredients, and different flavors.

When it comes to vinegar meat, it is also an indispensable representative of Xiamen dining tables. However, when Xiaotang cuisine is mixed with vinegar meat, it still brings a different taste. The refreshing taste of Xiaotang cuisine seems to be a perfect match for vinegar meat.

The kelp seedlings are tender, smooth, soft and smooth, which is unmatched by other vegetables. Add mushrooms and other ingredients to make the seaweed seedlings soup rich but mellow and refreshing.

The autumn wind begins, and it is time to nourish. Apply autumn fat to maintain the taste of autumn. White-cut mutton brings sacred relics full of northern relics. The mutton is tender, fat and lean, and has a belt meat. The taste is rich in layers.

It is relatively rare to use first-class veal as ingredients for canned beef. The method of canning not only maintains the temperature and taste, but also maintains the strong and fresh taste. The beef is tender and the soup is rich and fragrant. It is extremely suitable to eat it alone or with rice.

I didn't expect this meat sauce Guanmiao noodles to be so good. The noodles from Taiwan are very chewy, with a fragrant aroma of shredded eggs and delicious sauce. What's even more gratifying is the addition of chopped green onion oil. It is very fragrant and fragrant, with a local and southern Fujian flavor. I can have three bowls of such staple food.

Blow-boiling, steaming, soy sauce and water, frying, and boiling. Seafood Sen has its own unique insights and interpretations on seafood cooking, which brings rich taste. Moreover, because he is a fishing boat, the price of ingredients is advantageous. Such a beautiful seafood meal is only 100+ per capita. Eating seafood is not only fresh, but also rare and exclusive.

Seafood Sen Seafood Restaurant: Second and third floors of Colorful Hotel, 189 Xianyue Road, Xiamen