Local dishes are always one express of local culture. What I found on Gulangyu island, is the special flavor local people prefer; they do be addicted to sweet and spicy flavor with a semi-milky texture food. I found the former feature from whatever snacks or sauces; and the later one, is showed by the famous local dish: Sate noodle!
想要瞭解一個地方的文化，地道的飲食通常是少不了要嘗試與研究的，鼓浪嶼島上的人們又又怎麼樣的喜好呢？個人而言，我絕對相信廈門人或是島上人對於甜辣尤為鍾情！無論是小食或是用來佐小食的醬汁，均少不了開胃的甜辣之味；來到廈門必不可少的一個當地名小吃，沙茶面，便是典型的甜辣與濃稠的表現！
Sate noodle, actually is traditional egg & flour Chinese noodle with seafood toppings and special soup. The noodle is square but not thin; very elastically soft and easy to absorb soup. Seafood is just those normal ones like shrimp for one bowl of noodle just costs you $10 (that's the lowest price I found on the island, normally ranged from $15-25). The soup is undoubtedly the spirit of this Xiamen traditional dish! The texture is very milky and the color is just like its name, dark brown. It always tastes very hot, both for heat and spicy meaning; but it's not as spicy as Sichuan, either South Asia dishes. Spicy is balanced to sweet, and also a little bit sour, which brings the spicy taste to your throat instead of staying on your tongue! The flavor is such strong that impresses you at once. Quite Interesting! And I believe sweet-lover will love it.
沙茶麵，用上中國傳統的雞蛋麵，配上各式海鮮食材，與特製的湯底。麵條呈方圓型，稍稍粗，雞蛋與麵粉的完美組合早就齒間的“彈跳”，淡淡的雞蛋香以及易掛汁的優點；海鮮配料則尋常簡單的多，以簡單的河蝦為主，但若是我告訴你島上能找到的最平一碗只需10元人民幣（通常在15至25之間），你就不會再對食材有過多苛刻的要求！沙茶麵的靈魂當然要屬湯底，湯色如其名，深啡色的好似沙茶醬一般；湯汁質地極為濃稠，口感則是辛辣與香甜完美組合，其中也有輕微的酸；甜味剛好使得辛辣的好味卻不刺激，酸與辣的化學作用能夠讓湯汁的重口味，一下子直衝喉嚨底，是讓人飲一口就會愛上，停不了嘴的魔力。
Another tradition is fish ball, a similar tradition to all water-along areas. Actually the taste doesn't surprise me a lot; I think I still prefer the ones in Hong Kong.
另一個島上地道美食是魚蛋，或應該稱為魚球，雖然魚球以新鮮魚肉打製，口感爽彈，肉汁豐富，調味也相當，但始終在倚著水源的地域中，這樣的魚球（蛋）似乎並不算特別，也未能有一鳴驚人的感覺，相比，我倒是更傾心香港的各式魚類產品。
另一個島上地道美食是魚蛋，或應該稱為魚球，雖然魚球以新鮮魚肉打製，口感爽彈，肉汁豐富，調味也相當，但始終在倚著水源的地域中，這樣的魚球（蛋）似乎並不算特別，也未能有一鳴驚人的感覺，相比，我倒是更傾心香港的各式魚類產品。
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