闽食府

Fujian Restaurant. My friend from Xuanheyuan mentioned this restaurant to me before, saying it was good. I came here with the boss for work, and I saw it. I am a social brother, Mao is ruthless and even more ruthless. I ate this meal with him present. There were two super exciting things that were not photographed. One was the 1970s Maotai that had no sauce aroma, and the other was the Buddha Jumps Over the Wall original soup jelly that had not melted for a day and was eaten directly with the mouth. Only then did I realize that the real king of Fuzhou's Buddha Jumps Over the Wall order is here. There is no smell of wine, only the aroma of wine. The gelatinous texture is like a tornado swirling in it, entangled with the clear feeling. The dry goods are extremely worthwhile, especially the wings, which are so thick that it makes people embarrassed; The Buddha Jumps Over the Wall is especially delicious with rice. The rice here is made into a very cute mini straw rice, with diced meat and pink taro hidden in it, and hand-shredded red meat on top, with a rich taste. This is a light but heavy variation of steamed red rice; Figure 3 is a hundred years ago, when Mao Ge tried to restore the banquet dishes for Sa Zhenbing to entertain the Great White Fleet. There is such a fish roll with hundreds of flowers. Obviously, this old taste can also be found in Cantonese cuisine. Mao Ge used grouper to make the puree for whiteness, and hid some crab roe in it for a crunchy taste. The hundred flowers part is made harder, but it is indeed a rare old Kung Fu dish in Fuzhou; Figure 4 is a crab and fresh platter, all with The method of removing meat and mixing ingredients is shown in Figure 5. On one side is the baked stuffed crab shell, and on the other side is the fried crab claws wrapped in bread cubes, which also have a little bit of the fusion flavor influenced by Western cuisine at that time; the fish fillet in Figure 5 is cooked with extreme precision without leaking a drop. I feel that it also means frying fish. Eating cod in this way can understand the origin of the name butterfish from another perspective; it is a coincidence that I encountered "Manchurian Cake" (crispy fried lamb with pocket sesame cake, noodle sauce, green onion and cucumber) in Shanxi this year. Brother Mao borrowed from the Cantonese crispy beef brisket and kneaded it into the Fuzhou people's love for lamb with skin. Figure 6 is the slow-cooked white-cut goat meat, and the garlic sauce is a good partner for Mindong lamb. Although the overall taste is soft skin and crispy skin, it is greasy, but this dish is really interesting; After drinking a glass of wine, there is another good soup to end, which echoes the Buddha Jumps Over the Wall. This can probably be called a cushion for worshiping Buddha. Half of the fish lips' gelatin came out, and the slightly sour and spicy soup was fragrant and smooth, and the remaining half of the gelatin remained, which made it a little more glutinous; Finally, there were two desserts, peanut butter with a little starch to increase the stickiness, which is the granddaddy of plant milk, and textbook taro paste, no need to explain. It's decided, I'll have my birthday meal here. #Local food only

The seafood is fresh, the dishes are sweet and sour, and I love to sprinkle pepper [Grin]