Cong Hui Tong An Restaurant( Dayuan Road Branch)

The stewed pork here is very good and is a must-order. In addition, the fried osmanthus is also very special, the large intestine blood soup is also a specialty, and the seaweed fried rice can also be tried. Overall, the price-performance ratio is good and you can eat very full.

I passed by this restaurant during dinner time and went in to take a look. I ordered a small portion of Tong'an braised pork, ginger duck, and garlic spinach. The braised pork tasted better with fat than with lean meat, and the ginger duck tasted better with ginger than with duck. All in all, it was pretty good.

I used to eat here often. It is well-known in Lundu. I didn't expect it to be popular. Their most famous dishes are Tongan Fengrou and pork kidney. This time they served their signature dishes. The Tongan Fengrou has a good taste, the skin is soft and tender, and I like it very much. The pork kidney with coriander is also delicious but a little salty. The boss is also very enthusiastic and I am very satisfied.

In the old town of the ferry, the road here is rounded and eight bends, hiding a lot of food. There are no shortage of local specialties like An Ajizai. Every time I pass by, there are long queues, and there are local citizens and foreign tourists who come here. A few steps forward, there is also a Tong'an specialty restaurant, Conghui Tong'an Fengrou. Two-story small building, next to a small leisure square, I can't imagine this is in the congested Zhongshan Road old town. The space in the store is not large, the two-story small building is full of dining people, and even the table is placed at the door. The main Tong'an specialties, especially the wedding banquet dishes, such as meat sealing, etc., so the store name also brings Tong'an Feng meat specialties. I ate a lot of seafood in front, and only ordered one piece of meat in the back. I have eaten many restaurants and also advertised that meat is the main dish, but I was disappointed later. I originally thought about his family's dare to use meat as the name of the restaurant. What is unique? I didn't expect to conquer me as soon as I went down! The soft and tender meat was cooked rotten enough, the fat and thin sealing meat, one point more fat and one point less thin, plus a strong chestnut fragrance. At this time, you can eat a large bowl of fragrant white rice with a bowl of fragrant white rice! This is the meat from snacks to the big wedding banquet! Tong'an fried crab, a pair of only 90 yuan, and still full of red paste crabs! The price of 1 food stall on the island is 120-190. Tong'an osmanthus fried, the seafood fried with osmanthus on the previous wedding banquet is flower crab, torn into silk and then into the dish, simplified after the shrimp, it is not as sweet as thought, but still wins in cost-effective! The meat tendons of the iron plate green peppers are slightly contracted on the iron plate, and they have a similar fried taste. Q is delicious and it is also a meal. At the same Anyan banquet, there was a modified ginger end. It was removed from the fishy smell but people who didn't eat ginger could not eat it. Dry fried fish, slightly salty, but crisp and delicious wine is suitable.

The [Conghui Tong'an Feng Meat] at No. 24 Dayuan Road, since the first time I came to eat, I was attracted by the authentic and simple Tong'an Feng Meat, and I have been here five or six times, but the wine bureau is the first time. Good meat with good wine~ No problem, although the environment of Conghui has always been a slot, but the food and wine support the field, the environment is a hair! At the meal time, the area is not large upstairs and downstairs are full of diners with various accents, there are couples with pity, a family with old and small, and even a middle-aged uncle in his 50s. He is alone at the back of the table. He shakes his legs and shakes his legs. It's a pleasure. I took several close-ups and I was unconscious, but the photos were not posted here. The only big table on the second floor for the eight of us, the food was not served, and the drinks were first! Red wine cocktail, look at it... a little happy... Next to the wine and vegetables first go a wave, this dry fried fish fried just right, generally easy to do salty, but the saltiness and freshness of this fish are impeccable level. The slightly scorched fish skin has a childhood taste, a small pinch of delicate fish meat, a sip of red wine, a long aftertaste. Steamed small green lobster, the meat is very tight and live teeth, the following is covered with delicious fans, shrimp paste into the fans and mixed some sauces, the taste is the most beautiful, the surrounding fungus is slightly light, but the taste is very pleasant soft and crisp. The pork waist is also a favorite one I love. After cutting the pork waist, it is hot and hot. The taste is very tender. The soaked soup is wrapped in coriander and the entrance is more flavorful. Tongan Feng Meat, which Conghui had to order, was only called a small portion because he ordered a lot of other dishes. In order to facilitate eating, he directly ordered the kitchen to cut into small pieces. The proportion of seven fat and three thins, lean meat is not wood, fat meat is not greasy, big stuttering meat, big mouth wine, it is so refreshing! The meat is sealed, the most indispensable is rice, we added a seaweed rice, the top is evenly spread with a thick layer of crispy meat pine, the sticky softness of the rice grains occasionally feel the crispness of the seaweed, and then mixed into the meat pine, heavy mouth diners pour some seaweed soup, perfect~ Very classic Tong'an banquet, Dried scallops, sandworms, meat, horseshoes and other side dishes are added to the egg, the heat is just right, the taste is delicate and smooth, scallion oil and pepper seasoning is the icing on the cake. Fried with Tong'an osmanthus, cauliflower, eggs and osmanthus are the main ingredients, no overweight seasoning, it is very refreshing to eat, I feel that it will be more cool to eat with Xiamen spring rolls! Tong'an four things black chicken soup, a whole super large black chicken, the soup is very rich and sticky, even after drinking, add to the white boiled water to boil the second pot, the taste is not light iron plate green pepper meat, the favorite is the meat gluten while hot food slightly sticky taste.

☀️ Conghui Tong'an Feng Meat has been in business in Xiamen for 22 years. Xiamen's ancient classic dishes have been circulating in Tong'an. Conghui Tong'an Feng Meat inherits Xiamen's traditional cuisine and cooks with ancient craftsmanship, so that citizens and tourists on Xiamen Island can taste authentic old Xiamen cuisine without going to Tong'an. 🖼 Restaurant environment: The facade of the ancient style is fascinating. There are two floors in the store, small in size, bright and clean, warm and friendly. The boss greeted warmly, the diners were familiar with the road, and the atmosphere was great. 🌈 INFO 🏠 Store name: Conghui Tong'an Fengrou 📍 Address: No. 24, Dayuan Road, Xiamen 🚗 Traffic Raiders: Bus Kaiyu Road intersection station, ferry post office station, 5 minutes walk 🕙 Business hours: 10：00-22：00 💰 Per capita consumption: 50 💝 Recommended dishes: Tong'an Fengrou, this is Tong'an's famous dish and the signature dish in the store, Wrap large three layers of meat in gauze, cook in secret soup, color and tempting, meat soft and rotten, taste delicious, fat and thin, fat and not greasy, delicious, don't want to do it, will be divided up in a while, it is worthy of a classic famous dish! Pig feet chestnut, pig feet full, bright color, tender skin, rich gel, cooking flavor, soup thick, also added fragrant chestnut, not fat or greasy, people love to let go, home-cooked dishes. Spinach fried pig liver, pig liver nutrition and delicious, but to cook well but not easy, this pig liver cut size thick and thin even, color oil moist, at a glance it is delicious, full of plate, full of weight. The taste is soft with the glutinous, the taste is strong with the fragrance of spinach, and the spinach absorbs the soup of pig liver, which is delicious, excellent match, and full of praise. Tong'an Banquet, this is one of the early wedding dishes in Tong'an. It is mainly quail eggs. It is added to the ingredients of sandworm, dried shellfish, horseshoe, meat foam, mushrooms and other ingredients. It is cooked in ancient ways and is authentic. The taste is soft and delicate, the taste is delicious and delicious, and the mood is happy after eating a bite. No wonder it is a must-have dish for the festive banquet! Tong'an belly yarn roll, this dish is also a traditional famous dish in Tong'an, due to the complexity of the process, there are few restaurants that make this dish now, and even many Xiamen people have not heard of it. With a pig only one piece of mesh belly yarn, wrapped meat foam, horseshoes and other ingredients modulated filling, rolled up and fried to golden, the outer belly yarn is soft with tenacity, the inner filling is tender and crisp, crisp and fragrant, the taste is rich in layers, and the aftertaste is endless. Thank you Conghui for keeping this dish and allowing us to eat this delicious food. Tong'an osmanthus fried, this is also a traditional dish that other restaurants can't eat, the source of this dish has an interesting story! The practice is to chop and boil the cauliflower, long beans, mushrooms, fresh bamboo shoots, carrots, three layers of shredded pork, shrimp and other ingredients. When you leave the pot, you will drench all the fine ingredients in the egg liquid. The requirements for handmade skills are very high. It tastes delicious and refreshing. 🤟 Today's sharing is here, thank you for browsing!

Xiamen Old Street 21 year old shop ｜ eat Tong'an wedding banquet dishes, and the belly yarn rolls that old Xiamen only knew. Tong'an Feng Meat can be said to be a dish I have a lot of obsession with old Xiamen cuisine. I used to want to eat authentic Tong'an Feng Meat, and specially wrapped red envelopes and friends to go to her girlfriend's wedding, just to try authentic sealing meat. This Conghui Tong'an Feng Meat is the first to bring Tong'an Feng Meat to the island, in the pork has increased the price several times today, the store is still the most affordable price for diners. In addition to meat sealing, you can also eat Tong'an traditional wedding banquet dishes, especially the recent restoration of the belly yarn rolls known by the old Xiamen talents. Today, I am fortunate to see the process of belly yarn roll production. 📍 Address: No. 24 Dayuan Road. 🕐 Business hours: 9:30-22:00. 🏝 Environment: Quiet in the middle of noisy, you can find this place to explain that you have fled the "tourist area". Next to it are traditional snack bars, the facade and restaurant are not big, but full of market flavor. Old Xiamen only knows that such a neighborhood restaurant will have an authentic good taste. Although the restaurant is not big, it is clean and warm, and it feels like going to a friend's house. The wall is full of awards, and the banner of "integrity management" makes diners feel at ease. 🍽 dishes: 🛎 #Tong'an Fengrou ＃✨ Must order signature dishes. Tong'an traditional stew, standard side dishes for dinner. Now it is rare to eat such authentic. Many restaurants are semi-finished products delivered. Only Conghui is still carefully made according to the old method. You can see downstairs that the meat is wrapped in gauze, and the gauze is cut and put in a bowl before serving. Inside, there are ingredients such as mushrooms, shrimps, chestnuts, and the meat is fat and not greasy, and the entrance is instant. People who know how to eat know that skin and fat are the most delicious. A bite of meat with a mouthful of fragrant rice makes people feel addictive! The medium meat is only 46 yuan, enough for a few people to eat, really affordable! 🛎 #belly yarn roll #✨ Today is a blessed day. Conghui's new dishes are still handwritten on the menu, "Tong'an Wedding Banquet Roll", because the raw materials are rare, so they have basically lost their transmission, and it is really not easy to eat here now. The most difficult to prepare is the outer skin of the package, the pig net oil used, a pig only this one, unlike the five-scented roll of the bean skin, the pig net oil taste is more crispy, even if it is slightly cooled, it will not be soft. The filling is wrapped in fat and thin pork, horse-hoeed dings, green garlic grains, onion, flat fish stew, fried egg tart, etc., fried egg tart is also very demanding for production, and the fire must be mastered to be crispy. This kind of dish with high requirements for ingredients and production is only 35 yuan. The color is golden and the fragrance is sniffing, and a bite of crispy and crispy with fennel, with sour radish and sweet hot sauce. 🛎 #Feast# 45 yuan. ✨ Looks at the appearance and thinks that it is a quail egg with sandworm. I dug it down with a spoon to know that there is dry. There are more than eggs, sandworms, minced meat, shredded mushrooms, dried shellfish, horseshoes, etc. On the top, with onion and onion oil, a taste of the delicious taste hits the taste buds. The egg is a tender entrance into the throat, the aroma of the meat, the crispness of the sandworm, the salty seafood of the dried shellfish, the delicious mushroom of the mushroom, the refreshing taste of the horseshoe, all the tastes mixed together are perfect, this is the traditional southern Anhui flavor.

Conghui Tong'anfeng Meat Shop, as its name, focuses on Xiamen local dishes. The location is actually very good. The ferry, Zhongshan Road and eight cities are within walking distance. It may take some time to find it for the first time, but it is definitely worth it! Founded in 1999, this long 30 years have also experienced several relocations, but the original intention and taste have not changed, every time I come is a familiar taste, it is really valuable, although the environment has always been a street style, but in terms of price or taste, I dumped those net red shops a few streets. [Recommended dishes] The signature Tong'anfeng meat is really a must for every table. The meat is fat and thin, not greasy, and there are mushrooms, seagulls, chestnuts and shrimps inside. Whether it is meat or soup, I don't want to waste it. The price of meat has soared but the price of 18 yuan is still maintained. Why don't the boss increase the price? He said that the business of neighbors in the neighborhood could not rise, in order to save the capital, only to stop taking out only for dine-in, such a simple answer is really emotional. Pig feet are also very recommended, the simmer is hot enough, the meat is soft and not chewy, the gel is full, and there is a big full and sweet chestnut inside! In addition, Tong'an specialties: banquets, sweet-scented osmanthus fried, seafood, home-cooked fried all have. Conghui Tong'an Fengrou Dayuan Road No. 24, 40 yuan per capita