Speaking of the rivers and lakes of Xiamen food stalls, boiled squid occupies an important place, and the originator of the boiled squid is the ------- Sea Dare Squid, and when it comes to it, Xiamen people are afraid that everyone knows it.
With a boiled squid hot in Xiamen, more than a decade ago has already had the prototype of the Net red row, in order to eat it in the student era, after school queues for two hours, these past events are still vivid.
Now, more than a decade later, it has slowly transformed from a small fly restaurant into a restaurant, with four branches.
Haidang Little Squid is located in Qishan branch, close to Xiamen Shuangshi Middle School BRT Station, the traffic is also convenient, the surrounding bus stops, BRT are convenient.
There is a large open-air garden at the main entrance, with a number of independent private rooms, and the mid-to-high-end decoration is very comfortable.
Such an environment, it is really difficult to make people and the original "fly restaurant" associated, the glass desktop of the box is also made of the same tablecloth fabric fabric to make a cover, it is very hearty, the overall look is very atmospheric, high-end banquet.
The large seafood pond is very rich in all kinds of fresh seafood, and it is now said that it is very fresh.
The signature dishes are all placed in samples, not only the regular customers order the dishes to cook easily, but also allow the new customers to quickly click on their favorite dishes according to the samples.
With a clear price tag, seafood has a seductive color.
The rare duckbill fish, the buddha-figure looked like this, excitedly took a picture of it, looking particularly fresh.
A particularly clear and clear price list makes it convenient for a la carte people to keep abreast of the price points of various fresh seafood of the day.
The signature dish is not just boiled squid, this wall of signature dishes, casually order a few can be arranged on a table.
Boiled squid and oil-drizzled sandworms are the trump cards of the signature dish, and it is not an exaggeration to say that they are a must-order at every table, which is the case.
Boiled small squid
The signature boiled squid that has been popular for more than 10 years has crispy tubes from Higashiyama, which is particularly fresh, and when ordering, don't forget to add half a pound of shrimp to this dish, fresh shrimp and squid complement each other. After full improvement, the "boiled" that is completely suitable for the taste of the Minnan people is a very mild "spicy", fragrant but not spicy, the color is red and bright, which makes people appetite open, not only crisp, but also with a sweet aroma, the side dishes at the bottom absorb the sweetness of shrimp and squid very well, and they can't stop thinking about frequent chopsticks.
Oily sandworms
Oil drench sand worm is too classic, very test the chef's "kung fu", absolutely unforgettable, sand worm cleaning is very clean, the heat of the soup is accurately grasped, and the bottom of the lettuce shredded two kinds of crisp in the mouth secretly compete, just a simple drizzle of soy sauce and sesame oil, but it is completely lovely, the blink of an eye is the disc.
Eat two dices: golden crispy diced fish, Chaoshan pickled pepper sorbet
Most of the methods of silk are soy sauce water, pretzels, or iron plates, and you may wish to try two dices to dare to eat squid.
Fried crispy boneless golden crispy diced fish, served with degreasy lettuce, dipped in salad dressing, similar to the method of seamount bone, so that the friends who dare not eat the silk dingo are full of praise.
The sissel made of Chaoshan pickled pepper is sour and appetizing, tender as tofu, and is a veritable "tofu fish".
One crisp and one soft, but it will open the door to a new world of your silkfish.
Gold Medal Beef Ribs A whole strip of beef ribs is served domineeringly and marinated, and the two dipping sauces give you two different delicious treats.
Flower carving drunken chicken pot
The piping hot drunken chicken pot is served with a charming aroma, and the thick floral carving aroma is tightly wrapped around the tender chicken, which is very nourishing with the soup.
Native pork bamboo soup
The aroma of the earth pork, the fresh sweetness of the bamboo, is the refreshing taste that is not greasy to drink, and two bowls are added to a full bowl, which is the satisfaction of the taste buds.
Wooden barrel seaweed rice
I have to mention this wooden barrel of seaweed rice, the rice grains are fragrant, the grains are clear, and the ingredients are sufficient. Dried shrimp, dried scallops, shredded meat, shredded carrots, chopped chives, egg shreds, seaweed crushed in the mouth burst with fresh flavor, the mouth is more honest than the heart, pull a bite and then silently fill, although the mouth says it is full.
Although the blue-footed crab does not have a red paste, it is very full and the flesh is fresh and sweet.
Goldfish, fried bamboo clams The soy sauce water method that the seaside city cannot fall on is better than a fresh word.
Home-cooked vegetable stems Look homely, but it is a hard dish.
Cold dishes are equally excellent: plum kidney beans, hand-peeled bamboo shoots, old vinegar peanuts, and exquisitely plated wine dishes.
This kind of old shop that has lasted for more than 10 years, even if it has not come for a while, old diners can still clearly remember the taste.