It has been 17 years since the opening of a dish, and it is still that taste, that level, and old diners will miss it if they don't eat it for a while. This magical and delicious dish is boiled squid, with a dish that spread throughout Xiamen, from a mini shop to now has four branches, maintaining the original standard, which is really precious.
Haidang Little Squid Qishan Store is Haikang's second store, which is not in the bustling downtown, but in the office area of Yihua Center on Qishan Road. Although the location is not obvious, the diners who love it are queuing up to eat. Although the environment here is not as novel as the hotel, it is much better than the average food stall, with ten private rooms, of course, there may not be any late booking. The hall has round tables, quaint booths, and a literary atmosphere.
The signature boiled squid is the signature dish that has not been eaten for 17 years, and of course it is a must-order here. In fact, there are still many tricks for small squid, you can order simple small squid, you can also add shrimp, flower clams, meat soup... All kinds of food-loving. The small squid here can be heavy and light, the minimum spiciness is slightly spicy, and you can also tell the order staff when placing an order according to your own requirements.
The small squid and shrimp ordered this time were tempted as soon as they were served, and the fresh aroma of squid drifted into the nose. Snow-white and crispy squid, just the size of a bite. After eating the cauliflower and fungus in the squid, it is also delicious. However, the small squid should be eaten as soon as possible when it is served, and it will become soft and not crispy after soaking for too long.
Oil-drenched sandworms, white sandworms are paired with emerald green lettuce. Together with the lettuce, crisp with fresh, fresh with crisp, refreshing and not greasy taste, really how to eat it is not tired.
Locals love to eat the silk dice, there are many methods here, you can soy sauce water, pickled pepper... Silk fish is also called tofu fish, the entrance is smooth and tender like tofu, only a thin bone, eat super enjoyable.
Surprisingly, the golden crispy diced fish here is also superb, and the skin is golden in color. The inside is tender and tender under the bite, the crust is crisp and fragrant, and the texture that touches it has a different flavor.
Gold medal beef ribs, a very domineering dish, with black pepper and paprika two ingredients, even the bone place has tendons, bite down full of brine, tender with chewy.
Soy sauce water goldfish, soy sauce is also a feature of Xiamen, so that cooking can better retain the original umami taste of seafood. Goldfish is often eaten in Xiamen, the meat is tender, the nutritional value is high, and the appearance value is also super high.
Stir-fried bamboo clams, which are also boiled in soy sauce water, seem simple, but it is not easy to make delicious. This bamboo clam is salty and fresh, and the roots one after another make people can't stop.
Flower carving drunken chicken pot, as soon as it is served, it smells a strong aroma of wine, and uses flower carving to raise the taste, not only fresh, but also fishy, River field chicken soft rotten moderate, skin Q meat bomb, delicious.
The eel fry is salty and golden, the heat is just right, each one is crispy and delicious, whether it is used as an appetizer or a snack, it is superb.
Native pork bamboo soup, bamboo thorn has the effect of nourishing the yin, moisturizing the lungs and relieving cough, etc., and the autumn dry season is suitable for a pot. The soup is very refreshing, with the freshness of bamboo and the aroma of local pork, and I can't help but drink two more bowls.
The cold dishes here are also remarkable, hand-peeled bamboo shoots, plum kidney beans, old vinegar peanuts... Not only is the presentation exquisite, but the taste is comparable to that of a hotel.