The combination of mountains and seas, the southeast coast is rich in material and diverse in the region, which makes southern Anhui cuisine mountain and seafood taste in the heart. There will definitely be this one in the map for picky diners who want to stop. Next, go to Xinhongda with Xiaxia to feel the private customized southern Anhui flavor. Xinhongda Restaurant, you can taste the precious seafood and beef from Hailu Bichen. Diners who are used to good ingredients must like to come here to taste the freshest seafood. Soup lobster: the restaurant's homemade sauce hooked lobster, a faint sweet fragrance and natural seafood fusion more return Its essence, fresh and tender teeth. Red abalone: large body, hard meat, solid taste, if you can eat it is really rare, fresh abalone not only incorporates the sauce flavor in the soup, with the entrance of the onion can be said to be impeccable. Signature ginger mother incense pot Longdan stone: a high protein, low fat fish, grouper pot is also particular about the method, hot weather is not good to show a good taste, with ginger slices, lettuce, immediately the aroma overflows, signboard is almost every table a pot, But in order to bring more other dishes to everyone, the remaining delicious suspense will be left for everyone to taste it~ salt and pepper shrimp aunt: salt and pepper shrimp aunt has always been crispy and makes many people favor it, and it is like a big move on the table. In general, this is a must-order appetizer even if you are not hungry, the expectations are not high, or even if you are in a bad mood. Spicy fried red dumplings: one side of the water and soil to raise one family, the local selection of red dumplings is fat, put down the exotic Western food cuisine, occasionally return to the big pot of seafood, I like its taste very much. Seaweed rice: fried shredded seaweed foam delicate without sand, three layers of meat, onion, peanuts are the highlights, so that the rice is clearly eaten in N rich taste. Spicy fried white shells: unlike the general seafood restaurant, Xin Hongda chose white shells. At first glance, it was amazing by its huge shells, with spicy dried peppers, the aroma of garlic, and a small wine. The aroma of the chai is self-evident, the white radish and chai are boiled, the fresh taste is completely integrated, the taste is very fine, the warm fresh soup in the stomach flow, and the extremely sweet chai chews the round thick flesh, plus the shredded meat inside, very satisfying. Xiamen fried noodles: fried to the golden southern noodles, with fresh cabbage, shrimp, cabbage, eggs with stir-fried flavor, a point of multi-taste fried noodles with Shanghai dike hot sauce must be the best partner. Fried cartilage fish: cartilage fish meat wrapped in starch into oil pan fried until golden, shaped like a clam, aroma is very full of seafood taste. The aunt who was in the door with a strong southern Anhui cavity greeted her to take a seat. It is indeed the seafood kingdom. The marine architecture of special waters can grow the meaty and fat seafood. All kinds of seafood are arranged and seated, choose ingredients, try one by one, and it is the most stomach-friendly one. Recommended index: ★★★★★ Per capita: 90 Picture |Text: Early summer