Xiamen cuisine | Seasonal food restaurant, four years of love for you, as early as different from many restaurants after a while, short-lived disappear, this time after the taste, I know that the opening two It is said that it is not unreasonable that the weekend is full. Every month, the private kitchens of the ocean showcase different tastes of different themes, combining fresh ingredients from the ocean with local diets. Appetizer juice Thousand-cut zucchini: A green dinner is a visual feast. Baixiang juice apple: After the vitamin C full of passion fruit juice soaked, the apple sweetness is just right, : the fighter in the lo mei is not a duck tongue Just the right taste of the taste of the mess, the feeling of lips and silk you know. Alpine honey sand sweet potato: the sweet potato carved into an olive-shaped sand is sweet and not greasy by honey, -style Xiamen Port Spring Roll: as a rooted Xiamen for 20 years The natives, this spring roll really eats the ancient taste of childhood, and added the spring rolls for sugar to dare to say that it is the real production of Xiamen Port. Spreaded sesame oil chicken: Drinking a bowl is comparable to real chicken blood! Flax oil, rice wine, ginger with chicken, high soup, chilling, dampness, for the debilitating physique of the people, the body is hot and should not eat. : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : Can be used as a dish. : In fact, the simpler the ingredients, the harder it is to do is not the quality, although the tofu has nothing new, but it is better than the crab powder juice, the peach gum silk is not bad taste. The tofu is so addictive. Private fried snail head: The color and scent are all played to the extreme, and the unique effect of garlic is to neutralize the slightity of the screw head. It is not easy to grasp the fire of the two. Fujian burns eight flavors: Uncover the lotus leaves on the jar, the fragrant aroma escapes the whole box, the soup bottom is red, the sputum protein is red, a spoonful of mouth, the taste is soft, the aroma is tangy, The adhesive paper pulled out by the hoof is thick and thick between the lips and teeth, and the unique taste of the seafood dried soup base is unforgettable. : I never thought that the creamy crab with the longan red dates can match the seamlessness. The original taste of the crab is cold, and the warmth is only the new one. Consolation. Sichuan Majiao Kungfu Waist: I think that when the main dish is high or high, it is a bit of a loss. The scent, hemp and spicy taste of the waist are superimposed on the occasion. The taste bud is activated instantly, and the aftertaste is endless/hh. / Winter : The appetizer has passed, a bowl of soup is clear, the soup is smooth and full, and the rare melon is so crystal-clear and cute. : Healthy health, restore the original taste of the cabbage, accompanied by the fragrance of the spring water, the hard dish in the vegetarian dish, the person who wants to clean the mouth must point. : In the end, there will be a soup from day to end that is perfect. The entrance is first of all the succulent and refreshing of Xueyan, followed by the sweet and sweet taste of the sweet potato. Environmental steel frame, split-level space, transparent glass box structure replaces the cold and hard box, plain white wall combined with ferrous metal texture corridor will separate the dining area public area, simple Without losing the sense of design, every detail is humanized yet elegant and elegant. In fact, the restaurant is the last, in addition to the taste of the dishes, the service is more worthy of study, the intimacy of the ocean is far less than the HDL. per capita