Shangqing local seafood

Shangqing means "the freshest" in Minnan dialect. This is consistent with Shangqing"s insistence on Hong Kong Seafood: only the freshest wild seafood ingredients can produce the most delicious seafood dishes. Bamboo chairs and stone decorations, which we haven"t seen for a long time, all echo the words on the shop signs: "shops opened by fishermen and Taoists, seafood restaurants by Minnan people.". Gourmet Cai Lan, director of "tip of the tongue" Chen Xiaoqing and other celebrities are all paying attention to this store.

Shangqing means "the freshest" in Minnan dialect. This is consistent with Shangqing"s insistence on Hong Kong Seafood: only the freshest wild seafood ingredients can produce the most delicious seafood dishes. When you enter Shangqing Hong Kong, you can hear Wu Hongliang"s heroic voice and instantly feel the unique free and unrestrained atmosphere of Taohai people. See the old manager warmly greeting guests, the old chef busy figure. The decoration style of Minnan style makes Xiaobian have a sense of intimacy. Bamboo chairs and stone decorations that we haven"t seen for a long time all echo the words on the signboards in the shop: "shops opened by fishermen and Taoists, seafood restaurants by Minnan people.". The spacious and well arranged dining table makes people"s dining mood more pleasant. Walking on the second floor, the box named after each street in Xiamen is really quite characteristic and interesting. "Eat in season, eat in the ground.". As we all know, seasonal vegetables and fruits are always the freshest and sweetest. It is in accordance with this natural law that Shangqing Hong Kong catches the most delicious fresh food in the local season. Let diners taste the freshest and most authentic seafood in different seasons. As the saying goes, natural is healthy. (for the Minnan seafood restaurant in Zhenggang, Xiamen is the only seafood restaurant in Shangqing, and there is no other branch.) Address: No.29, West houjiangdai Road, Hexiang. Tel: 0592-2082008 the following is a diner"s comments on Shangqing Cuisine: every time the seafood is in the present, it always feels that it needs some sticky smell, or the rough and simple signboard environment can make it more fresh. All kinds of high sounding Praise Words instantly become very small. In the search, all the words related to river fresh food appear, while seafood only seems to remember the taste When I saw the word "Shangqing", I immediately felt a little Zen and elegant, but I didn"t know the exact meaning. After the explanation of the shop owner, it was learned that the word "Shangqing" expressed the most basic but most difficult principle of selecting the freshest seafood through the combination of free translation and transliteration. It was this principle that enabled the store owners to have enough confidence to be popular Shop relocation. Although it mainly focuses on seafood, the decoration is full of the strong local flavor of Southern Fujian. The hall is transparent and bright. Even if you choose the lobby, you will never feel depressed. The box is simple and spacious, but there is no lack of comfort. It is all named after the street name of Xiamen. The bathroom is also interesting to hang the word "village girl". Bamboo tables and chairs, stone mill decoration can be seen in the hall and gallery, which is a kind of idyllic elegance Breath. Frozen red crabs: fresh crabs, frozen Crabs do not make the crab meat shrink too much. Unlike river crabs and Lake crabs, the sea crabs seem to be more suitable for this cold temperature. The love for crabs is also based on the salty paste crabs in Ningbo. Although they are cold dishes, they can also be used to sweep down a large bowl of rice. This dish of frozen red crabs, gorgeous and not vulgar color, first of all from the visual affirmation, the meat is smooth and cold, there is no rejection of the old astringent, only with the lips and teeth harmonious collision. Shangqing hot pot fish: a pot of two, in fact, there are six flavors. Shame is that the taste buds are not sharp and smart enough. The six flavors have not yet been distinguished, but the taste that can be tasted has already met the small desire of the heart. The golden goblet has more spines and less spines, and the skin is burnt and crisp. The pepper is a bit unscrupulous, but the fish flavor is infused. The sour soup pot is full of acid, refreshing and appetizing, and the soup color is golden and bright 。 At the table most like spicy pot, I am greedy, like spicy pot of fish, sour soup pot soup and vegetables. Baizhuo small tube: a common dish, at the same time, it is also the most "cultural" dish. All the small tubes are full of ink. This natural soup is absolutely the best sauce, full of low-key gorgeous. Stewed pig"s feet with rhinoceros: two catties of snails are put into the soup. The whole dried squid, pig"s feet and seemingly simple ingredients are stewed in a casserole for six hours. The delicious taste of various ingredients is properly filled in the soup. The garlic white is not only like a green gauze skirt, but also a finishing touch on the taste. The pig"s feet are not broken, and the snail meat is a change from the old Chai in my memory. I mistakenly think it"s a smooth and tender fungus. I don"t like to drink too much soup for dinner. I really can"t refuse this perfect soup. After drinking a few bowls, I don"t know the truth. Five people have wiped out this big pot of soup. Guozai Xiangjian bun: the skin is more delicate than the ordinary water Fried Bun, and the meat filling is sweet and salty, which is in line with the taste. I always think that I can do the living detection of meat stuffing and vegetables. After eating, I have no discomfort from my mouth to my stomach, so I can give a high score. Fish liver sauce oil and water: after eating the fish liver, we found that the goose liver is full of floating clouds. The fish liver is so smooth that I can"t bear to touch it with chopsticks. There is no fishy smell in my imagination. The entrance is as smooth as melted chocolate. It flows gently and delicately from the tip of the tongue to the throat. Such as foie gras with toast, fish liver is smooth and tender, and mixed with q-shell smooth rice, sobbing two mouthfuls, the rice has been under the trend. Turtle fish sauce oil and water: the turtle larvae here are puffer fish, and now it should not be strictly abide by the saying "eat puffer fish to death". The taste of puffer fish was known by the ancients as early as now, and there is no need to sneak on the feet. Although after the season of "Artemisia selengensis, asparagus sprouts are short, which is the time for puffer fish to go up", the meaning of fat and beauty is still not reduced. The practice of soy sauce water makes puffer meat more elastic, with preserved vegetables , sweet and fresh. Cantaloupe and meat swallow pot: the color is bright, which is inferior to other dishes. The original fresh squash is too greasy, and the meat swallow is not brilliant enough. The greasy soup will dazzle the host. I didn"t feel the urge to fill my stomach for a long time, but I did it easily in this meal. After a meal, I clearly understood the exact definition of the word "Shangqing". There is no Zen meaning. It"s just a rule that it"s easy to see, but it"s hard to do it here.