There may not be a duck that can leave Xiamen, and Xiamen's beloved ginger duck also has its own festival. The private building ushered in the annual "Ginger Duck Festival", this year is the third year, and the store's signature "Braised Abalone and Ginger Duck in the Private Building" is a must-order for the table.
The special feature of the abalone ginger duck here is: eat ginger first, the ginger is rich and crispy but not spicy;Eat abalone again, the meat is sweet and the lips and teeth are stirring;Finally, eat duck, the duck meat is infused with ginger aroma and abalone deliciousness, the entrance is mellow, and the aftertaste is especially sweet.
Mixed with green onion and Kawada chicken snails.
Kawada chicken and snail slices are used as the main ingredients, with minced green onions, shredded taro, heart silk, onion and other ingredients, crispy and fresh, refreshing and appetizing.
Yellow sand clam stewed salt pond beach sheep.
The season of mutton has arrived, and the freshness of the Tan sheep and the freshness of the clams are combined into one, and the eyebrows are freshly removed.
Potted shrimp with preserved taro and pork.
A super creative dish, shrimp has the fragrance of taro paste, taro paste has the freshness of shrimp, and every bite is unique.
Baked king crab with organic cauliflower.
If you're tired of eating steamed king crab, let's have a black truffle baked king crab!With cauliflower and black truffle seasoning, the king crab is full of umami, refreshing and sweet, and the taste is rich and unique.
Braised bamboo shoots and swallows in thick soup
The bamboo shoots are cut into slender strips, seasoned with broth, and topped with crispy bamboo bird's nest. Mix evenly and then enter the mouth, smooth and refreshing, fresh and delicate. With strawberry hot black tea, a refreshing sweetness has been hitting the stomach buds, satisfying.
Pickle melon steamed knife eastern star grouper.
The East Star Grouper meat is deboned and cut into pieces, with chopped pickles on top, and the entrance is entered with the crushed pickles, which is tender and salty, and the taste is particularly rich.
Head water, seaweed, white sesame, shrimp slippery.
It is the season of the first water seaweed, a layer of seaweed and a layer of shrimp are slippery, and the top is covered with white sesame seeds, which is crispy and fresh in one bite, and fresh and elastic.
Yellow pepper roasted reservoir soft-shelled turtle.
The upper layer of soft-shelled turtle is spread with black chicken, and yellow pepper is added to taste, full of gelatin, fresh but not spicy, and another winter tonic product.
Big red robe osmanthus stone plaster.
The southern Fujian snack stone flower is added to the big red robe tea, and the red osmanthus is decorated with it, which is refreshing and greasy, and it is perfect as a dessert after dinner.
The private building is born from Xiamen, and the taste enters southern Fujian!The main thing in the private building is innovative Fujian cuisine, and the dishes are exquisite and refined. There are two stores in Xiamen, and this time I came to the third floor of Panji Lotus Lane, but it was quiet. The decoration is fresh and elegant, and it has a unique design. It has a private room, which is very suitable for banquets and dinners.
The moon lthyu takes you to eat Xiamen.
Private Building, New Minnan.