HAI HAI LIN XING

Qingjie's restaurant has excellent ingredients, taste and environment

Going to Brother Jie's place for a birthday dinner back then felt like visiting a Southeast Asian Chinese family. It wasn't for star-chasing, but to experience Xiamen's unique "grandness yet delicacy," a must-do. Binhai Zou Lu Plum Wine Liver, Shrimp and Plum Rain Buddha's Hand, Melon and Fruit Vinegar Fish Roe Seaweed Roll, Maple Forest Fallen Leaves Golden Jujube and Chestnut—these appetizers, reminiscent of a seven-character quatrain, gave a truly "welcoming" welcome. Brother Jie transformed the Lingnan-style "lao ji" into a "pancake" of raw sea-caught tiger prawns, single-handedly creating a "flourishing" success. Broiled green scallop liver with Yong'an highland rice is Brother Jie's signature dish. Outside of Xiamen, I can't get enough of this dogfish liver; it's like a thorn in my heart. When I first saw the lobster, I was about to turn my head away when I realized it was the exceptional "Australian lobster soaked in old radish oil." Slowly cooked at low temperatures, the lobster was as tender as baby skin, and when I kissed it, I discovered the "body fragrance" was actually that of preserved radish. It turns out the oil has long been extracted, leaving its essence only to be smelled, invisible. It's truly exquisite. I love to finish part of the lobster. Afterward, the remaining ingredients are paired with "Hot Salted Jujubes," which adds a fresh plum flavor to the lobster, whetting your appetite even more. I've always thought there's no limit to the toppings you can add to Fujian shacha noodles, but the shacha with clam tendons and bamboo fungus here truly reaches the limit. It's golden and looks truly overflowing. In a flash, the traditional Minnan red egg and oyster stewed noodles arrive auspiciously. The clam soup can be enjoyed gently, leaving only the broth, or savory, with a whirlwind of sweet flavor. Take a break, cleanse your palate with a piece of Iberian ham or lotus root, or sip Brother Jie's tea, and all your worries will vanish.

It's time to start work again, and of course we can't miss the start-of-work wine, which is also called spring wine by locals. This time, the start-of-work wine was held at Haihai Rensheng Seafood Haute Couture Restaurant. Needless to say, the environment is low-key, luxurious and meaningful, and the service also has a dedicated butler. This time we were in the Bo box, which is also the largest box in the store, and can seat up to 16 people. The tableware is very exquisite and pleasing to the eye. What's more important is that there are wine names written by Brother Jie himself, which are both festive and creative. . Appetizers Qingqing Fish Roe and Carrot Cake, Gulang Fruit Vinegar Minnan Roll, Maple Leaf Golden Jujube Chestnut, Liyu Yuyi Linglong Cake, the four appetizers can be said to be exquisite and creative, especially the Liyu Yuyi Linglong Cake, which incorporates the orange cake that Minnan people like, into it and makes it into a small bag. It tastes sour, sweet, soft and glutinous, and is very appetizing. . Main course Cold golden sunflower chicken, a must-order sunflower chicken for every table, with crispy skin and tender meat, with the fragrance of sunflowers, praised by the whole table. Shantou-style lion-head goose, in Chaoshan, no feast is complete without goose. The authentic Shantou-style braised goose is rich in flavor, especially the goose liver that melts in your mouth. It is a must-order here. Snow-covered sea cucumber with Italian fruit vinegar, the crispy skin wraps the sea cucumber, and the crispy and fresh fragrance with a sweet and sour taste melts into the mouth, and the taste is super rich. Baked winter crab with chicken skin fruit, it is the season of winter crabs. At this time, the winter crab roe is meaty and fat, with the fragrance of chicken skin fruit, which adds a fresh and fragrant taste. The fish caught by Brother Jie, the fish caught by Brother Jie himself, is simply dry-fried and served in a large pot. The fish meat is crispy on the outside and tender on the inside, especially for drinking. Boiled Shanwei oysters, the oysters in Shanwei are particularly tender. The water-boiled method here adds a spicy taste to the tenderness, which is particularly enjoyable. Crab pine soaked mustard heart, the mustard heart is particularly tender, without silk fibers, and the crab pine enhances the freshness, and the taste is very rich. . Soup Swallow snails in red meat soup, the snails are fresh and bouncy, the red meat soup with bamboo fungus is full of freshness, isn’t it delicious? Main course Stir-fried vermicelli with lobster, the springy vermicelli has the freshness of lobster, even if you are full, you can’t bear to put it down. Vegetables Rose salad with agar-agar, a sour and crispy salad at this time is just right to relieve greasiness, and it is so comfortable to eat a bite. The salad dressing is particularly good, the fragrance of the fruit has a sweet and sour taste, and every bite is so appetizing. . Dessert Minnan peanut soup with bird's nest, the peanut soup is cooked to the right temperature, the soft, glutinous and sweet peanut soup is added with the smoothness of bird's nest, it is absolutely delicious. Finally, there are fruits, including hot salty golden dates and old fir narcissus. Of course, wine is indispensable for the opening wine, all kinds of wine are served on the table, and you can enjoy eating and drinking happily. . Yue lthyu takes you to eat in Xiamen #美食旬味会 #吃一个海鲜饭

👉In Xiamen, a city full of ocean atmosphere, seafood is a must for traveling. As the Black Pearl of Xiamen for six consecutive years, Shangqing Seafood is also a seafood restaurant that locals love. As an upgraded version of Shangqing, Haihairensheng·Seafood Haute Couture Restaurant is even more anticipated. It cleverly combines the freshness of the ocean with the delicacy of the land, presenting diners with a unique food journey. Recently, I had the honor to participate in the tasting dinner of Haihairensheng*Slow Song. Whether it is the dishes, environment, or service, it is impeccable. The environment of the restaurant is high-end and full of modern and artistic atmosphere. Every detail shows the owner's care and taste, making people feel like they are in an elegant art hall. . The appetizers of the dinner started with Qingqing Fish Roe Turnip Cake, Gulang Fruit Vinegar Minnan Roll, Maple Forest Fallen Leaf Golden Jujube Chestnut and Bashu Lantern Shadow Wind Silver Needle. This dish is like a fine work of art, which makes people reluctant to eat it. The appearance of Mansong Fengtan Wine kicked off the feast. Mansong Fengtan Wine has been precipitated over time, with a mellow aroma and a soft taste, which complements the deliciousness of the appetizers. . The main course perfectly combines the deliciousness of seafood with the mellowness of Mansong Yellow Wine. Shanwei goose meat and liver, tiger shrimp with SJ Iberian ham, pure skin matured abalone, and steamed yellow croaker with crab, pine, snow mountain radish and chicken sauce, each dish makes people feel the chefs' care and creativity. The combination of Mansong Collection Refreshing Yellow Wine and Classic Refreshing Yellow Wine makes the taste of the dishes richer and intoxicating. . The soup section started with red mushroom stewed blood eel, and the addition of Mansong Yellow Wine made the soup more delicious. For the main course, the boiled green belly liver is even more appetizing, and the fish liver is used to mix with rice, which is simply a must. The fish liver melts in the mouth, and its deliciousness is incredible. The fish belly is famous for its soft, glutinous and smooth taste. The meat of the fish belly is tender and cooked just right, keeping the original flavor of the fish. . The dessert ended with southern peanut soup with bird's nest, which was a perfect end to the dinner. The netted honeydew melon in the fruit section brought a refreshing taste to the diners, leaving people with endless aftertaste. . In Haihairensheng·Seafood Haute Couture Restaurant, the perfect combination of food and wine makes people feel the beauty and refinement of life. . Yue lthyu takes you to eat Xiamen #Xiamen Seafood Food #Local Food

Having just ordered custom wine for Jackie Chan’s birthday, Mr. Zhang Shun, the manager of Man Song, brought Man Song to Xiamen this time. "Man Song" is similar in pronunciation to the English word "monsoon", just like the ancient literati bowing and being polite when they first met. But the city of Xiamen is different, where literati have lived in harmony for many years. Before the first round of drinks, everyone started to contribute some trivia: "Man Song" means "slow and refreshing" in Xiamen dialect. The aroma of wine condenses happiness in the air, naturally. The rice used in Man Song includes Koshihikari, Akita Komachi, etc. They are ground to remove 30% to 50% of the protein and fat from the outer layer of the rice grains. This is the secret of why the beauty of Slow Song is so long and yet so slow to intoxicate. Mr. Kuan said: "It is really rare to describe a kind of rice wine as refreshing." From being tipsy to being fully satisfied, there is no sadness. This kind of "slowness" is just like Brother Qingjie's way of treating guests. He uses time to accumulate friendships. He has old friends all over the world, and the scale of his friends may be comparable to the number of new fans across the country who seek him out for photos. He is a generous and righteous person. For example, he has a private collection of giant antique puffer fish skin that is unique in Xiamen. The seafood uncle explains it enthusiastically and the soy sauce brother recommends it enthusiastically. The bright golden glutinous puffer fish skin has a very honest taste, without Jie Ge's reminder. It is a better alternative to the grouper skin in the "Kunlun Abalone" in the Manchu-Han Banquet. The aroma of fermented abalone, paired with the mellow flavor of the refreshing rice wine, and the sour plums with the aroma of candied dates add more flavor to the dish! The famous "Shark Liver" in Shangqing Liver and Belly is Jie Ge's masterpiece, and he has the only rare source of it in Xiamen. This is of course also due to the support of old fisherman friends over the years. This dish and the blood eel stewed with red mushrooms are both suitable to be paired with the lighter-tasting classic refreshing rice wine of the Mansong Dynasty. This iced drink has a structure similar to champagne, full-bodied and light, and is a favorite among women. There is good news that made the whole audience of Haihairensheng burst into applause. The trophy of the 2023 Hong Kong International Wine and Spirits Competition (HKIWSC) has just been sent. In the blind tasting, China's new-style rice wine brand "Man Song" won 4 major awards in total, including 1 Best Food and Wine Pairing Award, 1 Gold Award, and 2 Silver Awards. After three rounds of drinks, the good friends had already relaxed the dinner party into a large talk show. Director Wang Shengzhi of "New Arrivals, Lucky Flavor" is a genius. His witty remarks always have humorous friends to catch the ball. I sat opposite him, like listening to a talk show. Even he said: I never thought such a business bureau could be so joyful. The waves of Gulangyu Island are golden at this moment, washing away all sorrows!