The ancestor of the sour soup fish is new! The little master will not only make fish! When Xiamen does not have so many xx sauerkraut fish, the little master soup fish is the benchmark of the industry. The old shop on the second floor of Houqixi Food City next to the Huangda Building is a lot of loyal fans. Recently, the little master has come out new dishes. The spicy and tender dry pot bullfrog and dry pot ribs are mixed with green red pepper and sprinkled with white sesame seeds. The bullfrog meat is thick and tender and tough, dry and fragrant, and the mouth is fragrant and spicy. The pork ribs in the dry pot are crispy and tough, and the meat on the edge of the bone is very delicious. It is a great time to eat one by one. The lotus cauliflower in the side dish is also delicious, super rice. The classic flavor of the hot sour soup fish, now killing black fish, fish fillets are white, sour and delicious, and the bibimbap soup is a good taste. The spit chicken is a classic Sichuan cold dish, smooth and delicate. Feinxiang fat sausage, wrapped with large onions, fat intestines tender, and onion aftertaste. Cold eggplant, hot and sour, slightly spicy, refreshing and appetizing, most suitable for the first course before meals. After a heavy mouthful of taste buds baptism, then a bowl of Q-gliding jelly, brown sugar mixed with coconut juice, sweet pure, dinner is perfect, Ba Shi ~ coordinates: Xiaoye sour soup fish back to the stream shop, the second floor of the stream food city per capita: RMB60