Xiang'an is a paradise for delicious food
From morning to night, the food is different
Whether it is the bowl cake in the alley
or the fried oysters at the street stall
It will conquer your taste buds
Xiang'an It’s a place worth visiting just for the food.
"Let's go, I'll take you to eat."
1 Xinwei goose meat
is preferably farm-raised for 2-3 years
and only eats rice and grass Lion head goose
The meat is firm and tender
The color is mouth-watering
The firm meat texture and The delicious flavors blend together
This is probably the best place for a goose
2
The fried sturgeon
The solid sturgeon meat, the plump sturgeon yellow
Supplemented with a large amount of ginger, fried until golden
The fresh sturgeon and the aroma of ginger blend together
Eat at least two large ones to be satisfied.
3 Sweet Potato Rice Cake
Made from sweet potato powder and pure rice milk
Add sea oysters, shrimp and other accessories when cooking
Stew in stock
QTender and smooth, thick soup Thick and delicious
4 Pan-fried cake
Fried with flour and brown sugar
There are three kinds of fillings: peanut, brown sugar , sesame
Burnt on the outside and tender on the inside, elastic and soft
Overflowing with fragrance
5 Wanzi cake
It tastes soft and glutinous, with a strong rice flavor
It contains mushrooms, minced meat, quail eggs, dried shrimps, etc.
It is topped with peanut paste, garlic, soy sauce
Simple seasonings can change the taste.
6
Pancakes
Or vegetables Rolls, or oil rice rolls
or a mixture of the two
Spring is coming to the world in one roll
Small pancakes wrapped in colorful and fragrant whole spring
7
Taro buns
Griddled taro skin, crispy on the outside and thick and elastic on the inside
Wrap with minced meat, fresh shrimps, dried tofu, mushrooms, pickled bamboo shoots, etc.
Steam and then fry
Top with secret peanut garlic sauce and scallion oil
Take one bite and you won’t be able to stop
8 Shacha noodles
Each Put the ingredients into the pot and blanch for a while.
Pour on the soul soup.
Duck blood and dried tofu are the classic combination of Sha Cha noodles.
The duck blood is tender and smooth. The dried tofu soaks up the soup. People have endless aftertaste.
9
Pocket noodles
The denseness of taro, the refreshingness of mustard
The elasticity of sweet potato powder, the crispiness of peanuts
Then mixed with soul onion oil
The kids next door will cry with greed
10 Pan-fried sea oysters
Fresh sea oysters , the taste is tender
Under the gentle protection of sweet potato powder and fresh eggs
Crispy on the outside and tender on the inside
Rich and fresh, but also filled with sweetness
11 Pork kidney cake
It is named because it looks like a pork loin
The taste is fluffy and soft
The smell is only light The aroma of flour
is an ancient flavor familiar to old Xiamen people
12 Ginger duck
The flavors of duck meat and ginger slices are perfectly blended
and under the heat preservation effect of the casserole
it stimulates the potential aroma factors of the ingredients
It is nourishing but not greasy. , Warm but not dry
13 Roasted pork rice dumplings
Pork belly, duck egg yolk, shiitake mushrooms, dried shrimps...
The roasted pork belly is fat but not greasy, lean but not woody
The fragrance of the rice dumpling leaves penetrates into the interior through high-temperature cooking
Every bite is the ultimate enjoyment
For many people
Xiang'an is just part of the food map
But this foodie wants to say
Xiang'an has become a part of my stomach and life
Some pictures are from the Internet. If there is any infringement, please contact private message Delete
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