Local Cuisine Hidden in This Small Building of Tong'an Style
When it comes to authentic Xiamen local cuisine restaurants, Tong'an Restaurant is highly praised by locals due to its reputation. As the name suggests, it specializes in Tong'an cuisine. There are two branches located on the island, and this time we went to the Gold Branch.
The environment is quite spacious, with a three-story layout, the first floor is a reception hall, and the second and third floors are private rooms. The service is very warm and attentive, even if you are dining alone, they will arrange a private room for you. The decoration is simple and rustic.
Hand-torn crispy duck wings, large dried scallops with a crispy exterior and a fragrant interior, one bite is endless aftertaste, paired with local sweet and sour sauce, which is a unique flavor.
Slow-cooked goat meat stew, as soon as it's placed on the table, you can smell the aroma of the meat cooking. The free-range lamb has a better elasticity, with less fat and more meat, fragrant and not tough, and the skin is Q and elastic.
Tong'an pan-fried crab is a must-try for both tourists and locals, adding ginger to pan-fry the crab, the aroma is rich and fragrant, the thick and solid meat is irresistible, and the firm meat texture is really enjoyable.
Stir-fried Anxi bean curd, although it looks ordinary, the taste is surprisingly delicious, slightly more elastic than tofu but still retains a tender texture, and the slightly salty bean curd is perfect for eating with rice.
'Pigeon Jumps Over the Wall' (Tan Qi Huan Xiang), referring to the famous Fujian dish of Buddha Jumps Over the Wall, unveiling the lotus leaves, a fragrant aroma spreads out. Including abalone, dried scallops, sea cucumber, pig trotters, wood ear mushrooms, and dried oyster shells… the ingredients are very abundant. The processing is excellent, without any fishy smell. The soup is a beautiful brown color, with a fragrant and not greasy taste, a very nourishing dish.
Finally, a shark ball with qiu gui leafy soup, a refreshing taste, perfect as the final course.
