Xinyue Building, the seafood stall in the old industrial area of the lake, is actually not bad
BY Small Business 9999
All along, in the obsession of the old natives of Xiamen: the lake is not counted as an urban area. Therefore, friends almost all choose Siming for dinner, and rarely run to Huli District. Thanks to the Bo cake habit of the Mid-Autumn Festival, I had the opportunity to eat a few meals in the lake, and I felt that this industrial area seemed to be developing better than the old city, and as far as the seafood stalls were concerned, it was not inferior to the old city.
Seafood porridge: when on the table, the fragrance of celery is obvious, there are shrimp, squid rings, flower clams in the porridge, the umami is full, and the aroma of red onion crisp is hidden in the porridge water, which is faintly recognizable. It would be perfect if you sprinkled some more pepper in the porridge.
Steamed lobster with garlic: This lobster from North America has coarse flesh and a fishy smell, so it is difficult to handle it. The chef of this stall is obviously very experienced, using a lot of garlic oil to balance the fishy smell and make the shrimp meat more oily and delicious. It is especially worth mentioning that the fans at the bottom are delicious.
Steamed eel in tempeh: The classic traditional practice is that the part of the fat eel meat that leans on the spine is still brittle, and the heat is also very good. When the eels were almost eaten, they found that there was tofu underneath. Eat it with a spoon, the texture of tofu is more solid, and the soy sauce mixed with steamed eel is also quite good.
White-seared shrimp: live shrimp is not small, each grasp in the hand has a good sense of grasp, peel off the shrimp shell, dip a slightly spicy soy sauce, fresh, elastic, slightly spicy after the sweet, beautiful taste experience.
Soy sauce water braised catfish: Catfish is a favorite marine fish of the local indigenous people of Xiamen, ranking first in the food proverb. The fish is delicate and fatty. Here it is boiled in traditional soy sauce, with dried radish to remove fishiness, red onion crispy dried pepper to enhance the flavor, garlic seedling color matching, there are some changes in the classic, very good.
Tong'an fried crab: a traditional seafood dish with a strong style in southern Fujian, the fried crab fat cream is gorgeous, full of oil, and it is very popular. Especially for receiving friends from other places, come together with both face and characteristics.
Ginger hen duck: This approach to dry pot baking mainly relies on sesame oil and ginger slices to add flavor, duck meat into the taste is deep, the meat is dry and refreshing, tearing under the wine, the more chewy the more fragrant.
Pearl tofu: The popular black tofu in recent years is said to have more health benefits, the taste is smooth and delicate, the slight egg aroma melts into the bean flavor, coupled with the salty sauce braised, the taste is particularly rich.
Sand tea pot: The red and fragrant sand tea pot is boiled with meat soup, taro balls, fresh shrimp, crab leg mushrooms, squid rings, konjac knots. What is interesting is that I usually like a variety of meat ingredients, I actually think that crab leg mushrooms are more delicious, and from the pinch of fresh garlic on the pot, I can see that the chef's understanding and use of sand tea is very sophisticated.
Pretzel pig's trotters: pretzel pig hands, soft and tender with elasticity and toughness, soft and hard just right. The full gum texture is very satisfying and pleasant to eat. If the pig's trotters are colored in the next bit of work, it is more satisfied.
Shangtang bean sprouts: refreshing and flavorful shangtang bean sprouts, crisp and juicy, the salty and fresh skin of the eggs melted into the broth, adding a sense of layering.
Winter melon shrimp cake: I like this dish very much, first of all, the appearance looks reunion, and the meaning of the Mid-Autumn Festival is very compatible; secondly, the layer of winter melon and watering sauce outside tastes good; the round of shrimp dumplings in the center is even more delicious.
Sweet and sour shrimp balls: sweet and sour shrimp balls lie in the dry fan nest, the value can be added 5 points; shrimp balls can be swallowed without hand peeling, lazy people add 5 points; children who like sour and sweet taste add 5 points, so the score of such a dish is not low.
Shabei winter melon soup: This shellfish known as "swan egg" is thick and rich in umami, and it is excellent for use with stew cups. A large bunch of simple pairs with winter melon slices, radish slices cooking soup is also very delicious, the soup tastes light and delicious, in the wine and rice full of a bowl, feel very comfortable.
Overall comment: Seafood restaurant well, the quality and taste of the dishes are passable, there are a few unexpected new dishes, it is already good, and the price here is still relatively affordable, which is enough to be satisfied. No wonder when I went up the stairs, I saw many medals such as the "must-eat list".