80s中国福建厦门酱油水1980s Soy Sauce Water of Xiamen, Fujian, China

酱油水是中国福建厦门对海鲜类食材的一种烹飪方法，用酱油水製作海鲜，调料简单，味道鲜甜，已是厦门常见的一种海鲜烹飪方式，成為了厦门的美食文化。

酱油水与夏门的大排档有关联，由於製作简单，味道鲜美，常用於大排档製作。酱油水就是酱油与水製作。炒锅放少许油，爆香葱薑，然后放入酱油与水，浇开后，再放入海鲜食材，接著放入干辣椒与萝卜乾，烧制，最后出锅放入一点大蒜，完成，味道鲜美甜香。

Soy sauce water is a cooking method for seafood ingredients in Xiamen, Fujian, China. Preparing seafood with soy sauce water uses simple seasonings and yields a fresh and sweet taste. It is already a common way to cook seafood in Xiamen and has become a part of the culinary culture of Xiamen.Soy sauce water is closely associated with the open-air food stalls in Xiamen. Because it is simple to prepare and delicious in taste, it is frequently used in cooking at these food stalls. Soy sauce water is simply made of soy sauce and water. Add a little oil to a wok, stir-fry scallions and ginger until fragrant, and then pour in the soy sauce and water. After it boils, add the seafood ingredients, followed by dried chilies and dried radishes. Braise the mixture, and right before taking it out of the wok, add a little garlic. The dish is then complete, featuring a fresh, sweet, and fragrant taste.