When it comes to Quanzhou people, many people will think that they will win.Where is the richest people in Quanzhou?The answer will be Jinjiang, a famous Chinese shoe capital.For food, Jinjiang food should not be missed.And Fujians exquisite dishes, naturally have to put up the Xinyue Dining of more than 40 years. Many important nodes of Jinjiang people will choose to banquet at this old restaurant.So this time, I made a special trip from Xiamen to Jinjiang to punch their high -end catering brands for a wedding banquet. What are the differences between the ceiling for the rich people who eat the rich people.
The youth banquet located on the 3rd floor of the Max Ge Luo Hotel in Jinjiang. In the middle of it, the new Chinese elegant and fashionable is impressive.There are not only big banquet halls, but also 12 large rooms with tea seats, but also show the tea culture of southern Fujian.Fortunately, the nursing autumn and winter dishes, from the plate to the dishes, witnessed the taste of personally, learned that it was innovatively innovated on the basis of inheriting the cooking skills, forming a unique taste of mountains and seas, and creating a unique flavor of Fujian cuisine.
[Pre-dish]
Wugg Pile: Middle Water Lakes Bags, with Longyan WineXianghe Tianji, Ejiao Pig Hand Lemon, Fruit Sweet Pepper Step Tongue, Osmanthus ice cream honeypot.The five -color and five colors, covering the ingredients of the mountains and the sea, have both local characteristics and innovation in western food. It is suitable for all ages.
[head plate]
Black pine Lusheng Little Qinglong: The elegance of the shape makes people people make peopleI am amazed, the unique and rich aroma of Heonglu makes people appetite greatly. Xiao Qinglongs flesh is tightly elastic, and the method of fishing retains its most primitive fresh sweetness.The fresh taste of the sea.The combination of the two, the rich and mellow of the former penetrated into the texture of Xiao Qinglong, and opened the taste feast.
[Main Cen on]
Kunbu saltFried hairy crabs: The salty freshness of Kunbu is the charm of the depth of the sea. Under the inspiration of high temperature, the crab meat locks its own tender and juicy, and every trace of meat is full and tight.Kunbu Xianxian highlights the sweetness of crab meat, and the sweetness of crab meat is neutralized and the salty freshness, making the entire taste level rich and harmonious.The thick crab paste is more satisfied with people.
Fish sheep, sandworm fresh: specially recommended to foreign friends, this will be the most special lamb soup you have ever drank, because the sand wormAppearing, an unexpected combination, breaking the limitations of the region, nutrition and delicious.
Autumn Moon Lichuan Bei Stewed Inner Mongolia BB Ginseng: My favorite soup is also a good choice for autumn and winter food.The ingredients cover the essence of sea, land, and air, and only sigh a cup of portion and it is not addictive.
Crab powder stew Hokkaido Band: Personally think it is the most vital dish in the shape and color of the plate.The round and full Hokkaido band is full of the happiness of food. The crab powder is just right to taste, and it is extremely delicious.
Quinoa Baked Crab Cover: The surface of the roast is slightly golden and seductive color, the grain aroma and crab of quinoaThe fragrance is intertwined, the crispy quinoa, the softness of crab meat, can be called the enjoyment of the tongue.
Small wooden ginger sauce chestnut baked yellow croaker: selected from the official partner of MichelinYiyus big yellow croaker, fresh can be visible to eat, the method of cooking makes the fish skin slightly fragrant.Crashing and fusion of each other make people have an endless aftertaste.
[Stadium]
radish mustard 5J ham oyster riceThe common radish and mustard rice in southern Fujian becomes advanced, and the 5J ham oysters have settled the taste to a new level, and the icing on the cake is amazing.
[Dessert]
Taro Mid Peanut Soup+Fujian Bowl Cod CrispyThe dishes are the most common desserts in Fujian, but it is definitely surprising.Taro mud peanut soup broke the traditional sugar water, but was gently covered by dense milk caps. At first glance, it looked like a cake, and the mouth of the taro peanut soup below was just right.Rich.The wonderful work is that Fujian bowl cake is placed on the bottom of the cod crisp chips. It is wonderful to eat together.
Overall feels this food tour of the Young Banquet, this trip.Selecting the seasonal fresh ingredients, which has both the fragrance of the sea ingredients and the mellow taste of the mountains. The high -end dishes created are really a veritable Quanzhou banquet ceiling.Friends who want to taste Fujian boutique, try it.
