Shenzhen, July 6, 2021 / PRNewswire / -- When it comes to Fujian cuisine, the locals first promote Green Island, standing for more than 30 years, accompanying generations of families, and some people always say that if the Fujian flavor created by Green Island is missing, then Fujian cuisine is no longer complete. Today, Green Island inherits the craftsmanship and virtue of its products all along, and strives to create a fusion dish of Fujian and Southern Fujian. While inheriting the classic taste, we continue to develop new Fujian cuisine, and only want to dedicate Fujian cuisine and Southern Fujian style to more diners.
Recently, the most authentic Minhe South has officially settled in Shenzhen Vientiane Tiandi. The most worth trying is necessarily the signature dishes of Minhe nanshimei, from the appetizers of happy Minnan, the state banquet of tangtang minnan, to the exquisite fusion dishes of the hot minnan, which gather the hospitality and style of minnan and include various tastes of minnan and nanhai. What is different from the past is that the open front hall design and the simple and modern new Chinese style reproduce the traditional cultural elements of southern Fujian, so that every guest who dines has a sense of ceremony.
Min and South Vientiane Tiandi store
The following is the most addictive Hokkien cuisine that the locals want.
<b>Eight Zhen Buddha jumped off the wall</b>
The first big thing to do in Minhenan is to taste the Eight Perfections of buddha jumping off the wall. The Buddha jumping wall in Minhenan, the special feature is the unique taste, which can be summed up in one word: thick and slippery, and the chef who can do Buddha jumping wall in Minhenan must have at least more than ten years of kung fu. Because more, less is not enough, this standard can be controlled by the teacher. Eight rare ingredients such as flower glue/shark fin/sea cucumber are used to boil out the collagen in it little by little.
Eight Zhen Buddha jumped off the wall with Min and Nanbai radish rice
<b>Min and southern white radish rice</b>
"China on the Tip of the Tongue" white radish rice is from Minhenan, and the person who appeared on the camera is the founder of Minhenan. White radish rice is made of sandy radish, with a water content of up to 90%, and it has no fiber to eat. Yongchun soil pork is eight points fat and two points thin, boiled bone broth, and cooked with dried mushroom clams and dried shrimp. The rice grains are full, the radishes are sweet, and the pork is plump. I really felt that the people of Quanzhou could not stop.
<b>Flower carving drunken river chicken</b>
Brewed for 15 years of flower carving wine, raised for 120 days of Hetian chicken, only take the most delicate parts of the chicken breast, only half of a chicken can be served, combined with the practice of Guangdong white cut chicken, and then carry out innovative stewing, the wine aroma locked in the chicken, the skin is more delicious than meat, pick up a piece of chicken, slightly dock the edge of the plate dipped in the crystalline soup, smooth and not greasy gold thin skin, the meat is delicate, thick and sweet, and only in Fujian and south to eat.
Fujian and Nanshimei signature dishes
<b>Steamed gentian fish with green peppercorns</b>
Minnan is near the sea, the famous dish represented must have seafood, and the special natural conditions give the king of grouper gentian fish, impeccable smooth and tender taste, delicious and slid into the throat. The most test of gentian fish in Fujian and South is the knife work, 1.5 pounds of gentian fish, what kind of thickness is cut, it is necessary to adjust the cooking time accordingly. The fish produced is definitely going to stand up, so that it will have toughness and Q bombs when eaten. Some guests can even eat this whole plate of fish by themselves.
<b>Overseas Chinese shallot buns</b>
Minhe Nan pioneered Chinese dim sum, handmade daily. Wrapped in a special blend of meat and egg liquid, it is eaten together with the peanut soup of the ancient sweet soup of Minnan, and the special aroma makes people feel very happy.
<b>Crisp bamboo shoots with enemas</b>
People who have some understanding of the ancient early snacks in southern Fujian must have eaten intestinal enemas, and the intestinal enemas of Minhenan have set more than six layers of small intestines, which are thick and soft to eat, and the soup is also delicious.
<b>Thousand-spiced taro puree duck</b>
Inheriting the traditional handmade dishes of southern Fujian, it is necessary to push and grind five hundred times before and after and pound five hundred times to make the betel nut taro taste grainy, and only a limited amount of 20 servings per day.
Minhe Nanshimei signboard
<b>Red braised snowflake pork</b>
Taken from the part of the pig's front blade, cooked with the most traditional red stew in southern Fujian, the taste is soft and tender, smooth from the teeth to the throat, and the red braised snowflake pork in Fujian and Nan must be a whole piece of two pounds of snowflake pork to live up to this strong and fragrant.
<b>Minnan ancient early run cake</b>
Thin as a cicada wing of the pie crust, a round one, feeding makes a delicious sound, but has the meaning of reunion, this is the traditional ancient taste of southern Fujian, spreading the skin of the cake, letting the tiger moss adsorb vegetable juice, peanut crushing to add crisp, diverse filling, soft skin filling. Min and Nanrun cakes are spring dishes with a hot aroma.
<b>Crispy belly sea fish soup</b>
Slippery, crisp, sour, crispy belly sea fish soup flavor gradually fell out, because the strict selection of sea fish and Yongchun native pig, pickles from Shantou, so that the taste is more sour, a soup has three different tastes, fresh soup base, so that the flavor of southern Fujian is more prominent.
The reason why Green Island's Fujian cuisine is unforgettable is that in addition to its good taste, it is also closely linked to traditional Fujian cuisine and new ideas. For Green Island, for Minhenan, inheritance and persistence are undoubtedly a force that shakes people's hearts.