In the impression of many people, Xiamen cuisine is seafood soy sauce water and sand tea noodles, and this time in the private building, I saw Xiamen cuisine with international fan appearance and amazing taste...
Chef Lin of the restaurant is an excellent young man who inherits Fujian cuisine but does not keep it old, and takes Fujian cuisine to a new height in innovation.
The second floor of the private building Gudishi Aviation Plaza Area B, on the side is the lakeside park, the scenery is beautiful, the reason for choosing here is a walk close to home, the other is to meet the minnan stomach and picky family.
The display wall of the hall is full of award certificates, the real strength of the witness, and the restaurant and Qingxin Lake strategic cooperation, strong and strong to create high-end Fujian cuisine, so that every diner in the dining process to taste the quality of ingenuity.
The interior decoration is elegant and atmospheric, and the new Chinese style and lakeside park scenery are natural, fresh and unconventional, which is pleasing to the eye.
Truffle onion oil mixed with snails: the plate flashes with the style of high-end Western food, and zhenjie elevates a spring roll under the riba to the texture of yangchun white snow. The traditional spring roll skin becomes crisp, and the tender snails are mixed with Quanzhou's traditional shallot oil and Qingxin Lake black truffle, and sent to the mouth, and the wonderful taste of the sea flavor and mountain treasure mixed ripples in the mouth
Private braised abalone ginger duck: Ginger duck is a specialty of Xiamen, but also one of the restaurant's signature dishes, the traditional dish innovation out of the sense of surprise really applauded and added points. When it is served to the table, the waiter specially reminds everyone of the special way to eat, one ginger, two abalones and three ducks. The restaurant specially selected one year of yellow ginger and sweet spicy and crispy, selected three years of six nanri abalone, fat and sweet q bomb, Longyan mountain 90 days of free-range red-faced positive duck, full of a rich aroma. Compared with the traditional Xiamen ginger hen duck, the private house specially takes ginger shredded ginger instead of ginger slices, adjusts it into the sea emperor small ground sesame oil, and the ginger shredded collides with abalone and duck meat, and the entrance is mellow and addictive.
Hydrangea yuanbei stew tendon meat: the soup is sweet, the meat taste is mellow, the hydrangea is smooth, drink a soup into the stomach, the whole person is warm.
Gold leaf truffle fried rice: exquisite casserole from the color and quality of the addition of fried rice, the restaurant selected rice with Italian black truffle, fried rice texture is clear and grainy, soft and hard moderate. The fusion of black truffle and gold leaf, the smell of rice is fragrant, and it is really a mouthful of the best fried rice into the soul.
Jinsha salted egg yolk baked morels: another dish with the taste of international vision Xiamen, morels wrapped in the old Xiamen people are most familiar with the taste of leek boxes, salted egg yolks add a wonderful, after eating and then a cherry to dissolve the greasy, this product fashion and tradition to pinch just right.
Black pepper Italian vinegar bone: The red and shiny vinegar bone is salty and fragrant, and it is clear that it is the familiar Minnan vinegar meat, but with black pepper powder and Italian vinegar juice, repeatedly lamenting the chef's creativity and the optimization of Fujian cuisine.
Truffle sauce honey bean fried white stem cauliflower: ordinary vegetables have the blessing of truffle sauce, and the pyrotechnic gas has also become high.
Black chicken fir fried shrimp slippery lotus sticker: black chicken fir crisp and tender, wrapped in shrimp slippery lotus sticker after a day of sun exposure, smooth with crispness, fresh and refreshing.
Innovate the development of traditional Fujian cuisine into high-end Fujian cuisine, born from Xiamen, taste into southern Fujian, beautiful!
ps: eating in the restaurant is addictive, so I bought the Qingxin Lake gift box to go home, matsutake fresh, matsutake a pint of fresh I came, your Chinese small kitchen god is online again ~ #Xiamen cuisine ##吃在中国 #