Today, the "heavy snow" in the twenty-four solar terms is ushered in. Although Xiamen will not really snow, it has been cooling down day by day in recent days, and many pedestrians on the road have already put on heavy clothes. As the saying goes, people rely on food as their heaven. At this time, what method would you choose for winter tonic?
This time we came to Xiamen cuisine-shochu with shochu on Elementary School Road. Follow the famous Xiamen food blogger-Guling Street Boy and Chef Xiaopang, to see the three main specialties of the store's winter tonic: dog shrimp fried chives , Small intestines boiled in soy sauce water, Siwu stewed muscovy duck.
Xiamen Cuisine Soju is located next to Datong Primary School on Xiaoxue Road. It focuses on traditional Xiamen cuisine. Looking at this big lobster, would you like to have a taste?
Stir-fried chives with dog prawns is a home-style specialty of southern Fujian. Shrimp comes from the wild in Hong Kong, while leeks have aphrodisiac effect. In winter, the vitality is weak, and it needs more vital things such as leeks.
small intestines boiled in soy sauce water, fusion of the characteristics of southern Fujian: sour bamboo shoots. Hokkiens like to use sour bamboo shoots to fry duck tendons and large intestines. In addition, the soy sauce water that is usually used to fry small seafood is also used, which is a major innovation.
Siwu stewed Muscovy duck, in the Siwu there are rehmannia, Sichuan kung, angelica, white peony. It is a traditional tonic soup in southern Fujian, which has the functions of invigorating qi, stopping bleeding, and reducing phlegm.
What do you think of Xiamen's winter tonic? Or a recommended place? Welcome to exchange~
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