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.

What is the old-fashioned taste? It is a feeling, it is nostalgia, it is a familiar taste deep in our memory, it is a simple but good dish that my grandma could make when I was a child, and it is the attitude of keeping the original intention even when the business is booming after growing up. And all of this, I think I can see in the "Conghui Tong'an Fengrou" store. Conghui Tong'an Fengrou store has been open for nearly 20 years. It mainly makes authentic Tong'an food. It is located on Dayuan Road in the old city of Zhongshan Road. The son inherits the father's business, and the signature Tong'an Fengrou has been made for 20 years. It can be said that all the feelings and delicacies you want to find are here. It has been open for 20 years, but the store is not big. Even if the business is booming every day, it has only opened this one for many years. The door curtain is not complicated, simple and low-key. Even if you come and go in a hurry, it seems that people can notice its existence. The customers who come to the store are all old customers. The small restaurant is full of Xiamen dialect, which is lively and warm. The signature dish, Tongan Fengrou, has a long history. It is a traditional famous dish of Tongan, Xiamen, and it is very famous. Conghui has been making this dish for 20 years. As the signature taste of the store, it is a classic that needs no further explanation. It is fat but not greasy and suitable for all ages. It seems that everything the boss wanted to say in the past 20 years has been put in this bowl of meat. Tongan pig's feet is not inferior to the signature dish. There is a lot of meat on the pig's feet. It is slow-cooked over low heat, and the color is bright red and transparent. It tastes very tasty and most importantly, it is very chewy! Tongan stewed feast, a dish that must be introduced to everyone. When hearing the name, many people may not know what it is. As one of the ten appetizers for Xiamen Tongan wedding banquets, Tongan stewed feast is definitely a very important dish for local wedding banquets and it is indispensable. The main ingredient is eggs. Add minced meat, water chestnuts, sandworms, mushrooms, etc. and steam and stew with eggs, and finally steam out this pot of rich taste. Tongan Pork Tripe Chicken is a pre-ordered dish. If you want to eat it but don't make a reservation, you may have to go there in vain. This shows that the popularity of this dish is extremely high. The method is to put the whole chicken into the pig's stomach and add various medicinal materials, simmer the soup over low heat, and then cut the pig's stomach into pieces and put it into the pot to continue to cook. The soup base is thick and clear, fragrant and not greasy. You can smell the medicinal materials and taste the aroma of pepper. The pork stomach is refreshing and the chicken is tender. It is my most recommended must-try food for tourists to Xiamen. Pork ribs and taro pot, golden in color, very tempting. The taro has been cooked to a soft and crunchy state, and the taste of taro has also penetrated into the ribs. The ribs taste meaty, and the taro is soft and powdery. The two are a perfect match. Of course, the store has more than just these good dishes. There are not only Tongan wedding banquet appetizers, but also grilled fish fillets, steamed dragon gall fish, fried bamboo clams, fried mushrooms, crab roe tofu, fried toothpick meat, etc., all of which are delicious and the boss can guarantee. You can eat authentic Tongan cuisine without leaving Xiamen Island, with an average price of 70+ per person. Conghui is really an economical and affordable old brand that is both heartfelt and appetizing!

Dayuan Road is a typical alley in old Xiamen. There are many old shops in the short alley. The small square in the middle is often visited by old people and children for leisure and play. There is also a leisurely atmosphere of tea and mahjong next to it. Although it is a bit crowded, it does not make people irritable at all. It is very warm and down-to-earth.   Conghui is one of the old shops. It has been opened on Kaiyuan Road for nearly 20 years and moved to Dayuan Road for nearly 10 years. Every time I come, the simple and simple store is always almost full, but the price of the customer list has increased very little over the years. Here, you can eat very rich food for only 30 or 40 yuan per person!   The most signature dish must be Tong'an Fengrou! You can choose the size according to the number of people. One or two people order a small portion of 15 yuan is enough! The largest portion that can be eaten by seven or eight people is only 30 yuan! A large piece of neat pork belly is paired with mushrooms, dried shrimps, dried fish, chestnuts and other ingredients. After a long time of stewing, it is very soft and tasty. The meat is fragrant, soft and glutinous, fat but not greasy, and melts in the mouth. The soup is not wasted, and it can't be better to use it to pour over rice!   Tong'an mutton pot is also a very outstanding signature dish. The mutton is richly seasoned, almost without any smell, not fishy or greasy at all, the meat is soft and rotten, and the aroma is rich. It is very enjoyable to eat a large piece.   Xiamen sweet and sour pork, although it is a simple side dish, is made without ambiguity. The acidity and sweetness are very harmonious and soft. The tomato brings out the sweet taste. The meat is almost pure lean, but not dry and woody, and the skin is crispy. The experience is great.   Tong'an fried crab, the crab shell is shiny, the bright orange-red color is very tempting, the crab meat is fragrant, plump and tender, and the crab roe is also rich and plump. There are also fat crab claws, which must be taken out and chewed carefully.   Fried crispy rolls are an unexpectedly delicious side dish with a very chewy texture, fragrant fish, slightly crispy on the surface, and solid and tight inside.   Three fresh preserved egg pot, in fact, there are more than three fresh, shrimp, squid, mushrooms, crab sticks, preserved eggs and several kinds of vegetables together. The overall taste is light and very refreshing. The seafood is paired with preserved eggs, which is more salty and delicious.   Dog shrimp soy sauce water, although the shrimp is not big, but very fresh! The shrimp meat is firm and elastic, and the soy sauce water is also very well made, which is particularly fresh and delicious.   Tong'an stewed feast looks like an ordinary stewed egg, but many side dishes such as scallops, dried sandworms, minced meat, water chestnuts, etc. are added in the middle, and the heat is perfectly controlled. The eggs are very tender and smooth, and pepper and scallion oil are added to season it. Not only is the taste rich, but the taste is also perfect.   There are also the flower bitter snail combination, blanched okra, stir-fried red oil clams, etc., which are very suitable for drinking and have all received five-star reviews!

The small Conghui Tongan Fengrou Shop was once opened on Kaiyuan Road for nearly 20 years, and has moved to No. 24 Dayuan Road for nearly 10 years. With the decoration style of old Xiamen, the simple and elegant shop is clean and comfortable. The first floor is the kitchen and ordering area, and the second floor is the dining area. There are not many places, but it is very popular. The ordering area is right at the entrance. The ordering is clearer. The main dishes here are Tongan dishes, of course, Tongan Fengrou, and pig's feet are all recommended dishes. People who like meat should not miss it. Of course, local seafood, soy sauce water, special curry fish, etc. are also made here. 　　Tongan Fengrou here has been made for decades. After entering the island, the Tongan Fengrou here has been slightly improved according to the taste of the guests, and the original large pieces have been divided into small pieces. Here you can order large and small portions according to the number of people. The golden-colored Fengrou, with fat and meat alternating, has a strong fragrance as soon as it is served on the table. It is soft and tender in the mouth, fat but not greasy. I must recommend the Tongan braised pork trotters here. The aroma is the taste of home, not mushy or greasy, with moderate chewiness and fresh and fragrant taste. It is also a must-try when paired with rice. The ginger duck is also one of the characteristics of Tongan. You must try it no matter what. It is served on the table and slowly boiled with fire. The ginger fragrance slowly wafts out. The unique fragrance is more tempting. Can the pork ribs and taro pot be said to be the favorite? It seems that those with taro like it very much. After adding the freshness of the pork ribs, the taro is more flavorful, and the soft and glutinous taste is very pleasing. It seems that Tongan large intestine blood soup 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 large intestine blood is very large. The ray curry is also an authentic local flavor. Add some dried radish to cook together. It is fresh and crispy. It is also very good to shake it with rice. Shacha is also a specialty of Xiamen. What is the difference between shacha three fresh and boiled? Come and try it, you will know where the deliciousness is. ​If you like beef, you can try the angelica beef brisket soup. It has a nourishing taste no matter when you eat it. The soup is very nutritious and moisturizing, and the fragrance of angelica makes it even more pleasing. Finally, have a portion of fried asparagus to refresh your taste. This kind of home-cooked food is more popular. The simple old taste of Xiamen can only be found here.

It was so cold that I didn't want to do anything. I didn't want to wash dishes, buy groceries, or cook. I was thinking about where to eat. I decided to go to Conghui. It was so cold. I ordered a pigeon wrapped in pork belly. The soup was great. There were peppercorns in it. The old pigeon was wrapped in fresh pork belly and stewed slowly. It was really warming to the stomach and warmed me up instantly. Yellow croaker stewed with tofu. The yellow croaker was tender, the tofu was fragrant, and the soup was fresh. I ate it all by myself. Osmanthus fried food really tests your knife skills, but it's delicious. If you have a thin pancake skin, you can even make a spring roll. Coriander mixed with pork loin, soaked pork loin slices, add a lot of lettuce, sprinkle with hot oil and then pour over the hot chili oil. Friends who like coriander will love it and say how great it is. ​Tong'an oyster fried food, this special dish needs no introduction. Maybe you like oyster fried food more. I can only say that I love them all.

I remember that I wrote an article a few months ago titled "Follow the old Xiamen people to eat affordable and authentic traditional flavors in the old alleys". I just happened to have a quick meal nearby at that time, but later I found out that there was something special about this small shop. It turned out to be an Internet celebrity shop that has been secretly featured in many media. Recently, many new dishes have been launched. Here, I followed the old Xiamen people to taste the new dishes~   When I entered the store at lunch time, it was still crowded. The boss and the aunt in the store were busy and happy.   Tong'an Pig's Trotter Fat Bun, the fat and lean trotter meat is piled neatly on the big plate, which looks very happy. The surface of the pig's trotter is shiny dark red. Take a piece out and chew it together. The fat and lean meat are mixed together, which is very wonderful. The pig's trotter is soft and sticky, but not too soft, and the taste is just right.   Tongan Osmanthus Stir-fried, chopped cauliflower, mixed with osmanthus eggs and other ingredients and stir-fried together, tastes as refreshing as the traditional Xiamen spring roll filling. It is very satisfying to scoop a big mouthful with a spoon and put it in your mouth. My friend at the same table said that he wished he had a big plate of spring roll wrappers in front of him, haha!   I have eaten a lot of Tongan pigeon and pig chicken, but pig pigeon is still rare. Their pigeons are old pigeons instead of the common baby pigeons, which have a chewier texture. The pig tripe is fresh and chewy. The soup tastes very rich and moist, but not too greasy. It is very suitable for winter tonic and warming the stomach.   Tongan fried oysters, this is not a new dish, but it is a must-order item every time. Although it is simple, traditional and common, their fried oysters are made with real ingredients, crispy and delicious. Dipping them in chili sauce makes you want to eat them piece by piece.   The sesame oil soft-shelled turtle stew is also a very nourishing dish. The soft-shelled turtle is cooked to perfection and is full of collagen, which is very satisfying. Three layers of meat are placed underneath, and the fat is slightly melted. The aroma of the meat permeates the soft-shelled turtle, and the taste has more layers.   The tofu used is old tofu, which is rich in bean flavor and cooked well. The yellow croaker is very tender and delicious, and even the bones can be chewed together, which is super fragrant.   Assorted fish with soy sauce is also a must-order dish. Usually, the simplest dishes are the ones that test the chef’s skills the most. In this regard, Conghui has never let me down. It is still a dish that you can lick the plate with rice, and he is reluctant to even waste the soy sauce.   The steamed black eel has firm meat, sticky skin and rich sauce. I like every element. The whole fish ring is on the plate, and the shape is also very beautiful~   For the main course, I ordered seaweed rice. The grains are distinct, and the aroma of pork belly and seaweed permeates the rice. I ate three bowls in one go. I poured some soy sauce water in and mixed it, and I liked it even more~   It was another pleasant lunch. I hope Conghui can keep his original intention and make more solid progress in promoting the old Xiamen food culture!