Quanzhou Port is home to thousands of sailboats and thousands of merchants. When the war was raging in the Central Plains, the girl Lin Suisui moved thousands of miles south with her mother and settled at the legendary cross-sea stone bridge - Luoyang Bridge. Take off the skirt of Bianjing and put on the blouse of southern Fujian; let go of the homesickness of your hometown and pick up the smoke from a foreign land. In this land soaked by the salty sea breeze, the mother and daughter rented a small house and hung up a simple signboard saying "Suiniang Snacks".
From Bianjing to Quanzhou, what has changed is the world, but what remains unchanged is the enthusiasm for life. They use flour from the Central Plains to steam steamed buns with the aroma of wheat; they use old ginger and sesame oil from southern Fujian to slowly stew ginger duck that dispels the moisture of the sea breeze; they add sweet potato starch to oysters freshly pried from the tidal flat, and fry them into fried oysters that are crispy on the outside and tender on the inside. Every dish is a quiet dialogue between the flavors of the north and the south, and a gentle reconciliation between the wanderer and the local life.
On the bridge is the world coming and going, and under the bridge are the days of taking root.
Concept: One pot and one wok, three meals for four seasons, the best taste is in the world