This meat seal tastes very good, it is a must, and the osmanthus fried is also very special, the large intestine blood soup is also a special dish, and the seaweed fried rice can also be tasted. Overall, the price is good and you can eat very full.

Passing by this store at dinner time, go in and see. One person ordered a small portion of Tonganfeng meat, ginger duck, and garlic mud spinach. The meat feels fatter than the thinner, and the ginger duck feels that the ginger is better than the duck. In short, not bad

Conghui Tong'an Feng Meat used to come to eat often. It is still possible to be well-known in the ferry. I didn't expect it to be popular. Their most famous family is Tong'an Feng Meat and Pig waist. This time, they are all signs. Tong'an Feng Meat tastes very good, the skin is soft and tender, especially like it. The coriander mixed with pig waist is also delicious, but it is a bit salty, the boss is also very enthusiastic, very satisfied

☀️ 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!

The small shop Conghui Tong'anfeng Meat Shop has been open on Kaiyuan Road for nearly 20 years, and has been moved to No. 24 Dayuan Road for nearly ten years. With the old Xiamen decoration style, the simple and elegant shop is clean and comfortable. The first floor is the kitchen and a la carte, the second floor is the dining area, the location is not much, but the popularity is very strong. The entry is the ordering area. The ordering of Ming stalls is more clear. And here is mainly Tong'an cuisine. Of course, Tong'an sealing meat is indispensable. There are pig feet and everything are recommended dishes. People who like meat must not miss it. Of course, there are also local seafood, soy sauce water, Featured curry fish and so on. Tong'an Feng meat is made here for decades. After entering the island, Tong'an Feng meat is slightly improved according to the taste of the guests, and it is divided into small pieces from the original large pieces. Here you can point large and small points according to the number of people. The golden-colored meat is sealed, and the fat meat is very strong. The entrance is soft and fat but not greasy. It is necessary to recommend the Tongan braised pork feet here. The smell is the taste of the home. It is not greasy, moderately chewy, and the taste is delicious. It is also a must with rice. And the ginger mother duck is also one of the characteristics of Tong'an, how to try it, the table is also slowly boiled with fire, the ginger fragrance slowly floats out, the unique fragrance, more seductive people. Can ribs taro be said to be the favorite? It seems that the taro is very like, and after adding the fresh taste of the ribs, the taro is more added to the taste, and the soft taste is very pleasing. It seems that the soup with the intestine blood is also one of the characteristics. Whether you like it or not, you also want to try the authentic taste. The soup is very clear and the intestine blood is very large. The salmon curry is also authentic and local. It is cooked with some dried radishes. It is also very good to shake rice. Sha tea is also a feature of Xiamen. What is the difference between Shacha Sanxian and boiled water? Come and try it to know where the delicious food is. ​ Those who like beef can try Angelica beef stew soup. No matter when you eat it, there is a tonic flavor. The soups that are nutritious and moisturizing are very pleasing, and the aroma of Angelica is added, which is even more pleasing. Finally, a fried asparagus, refresh the taste. Such home-cooked dishes are more like, simple Xiamen old taste, and only here can find it.

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 steamed 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.