u/GooglingAintResearch

Downside: Getting as a to-go order rather than as fresh-hot street food kind of ruins it.
Upside: It does make for a pretty interesting "takeout" order.
Downside: I'm personally not a big fan of Hokkien flavors... I ate my way through Xiamen and it was a lot of FUN and interesting to try things, but there is nothing I really love. Basically, they have weird snacks—weird both in a good way and a bad way.

10 o'clock
Big sausage-bun-small sausage 大肠包小肠. Picture a Chicago hotdog. Only the dog is a Taiwanese sausage 香肠. And the bun is also another sausage, but this time it's a glutinous rice sausage 糯米肠. And the sauerkraut and toppings are 酸菜 pickled mustard and cilantro. 

2 o'clock
"Chicken" Roll 鸡卷 (in Taiwan and Quanzhou) AKA five-spice roll 五香卷 (in Xiamen), a southern Fujian / Hokkien snack of pork-based stuffing wrapped in tofu skin that looks like a wrinkly chicken neck. 

6 o'clock
Meat Disc 肉圆, from Changhua, Taiwan, a sweet potato starch glutinous package steamed with pork, mushrooms, chestnut inside.

枪林弹雨 "Forest of guns and rain of bullets" lamb/sheep soup, like a village market in Shandong. The prick and balls are in there...you pay 7 bucks more for 'em (see menu photo).

And it had that bland nothing-water flavor they do... for people who like the default to be unseasoned (IYKYK) (But they did have vinegar and salt available at the table.) I asked if they had Coke Zero to drink (i.e. the new Chinese food tradition) and the server said "No, but you don't need a drink, you have soup." Classic. Got some raw garlic on the side, and all it was missing was a bowl of baijiu.

In the former Hong Kong Plaza of Rowland Heights, California.

糟溜三白 zāo liū sān bái - ~ slippery wine sauce three whites (Shandong banquet-style dish)
They cheated out on it. Basically they gave 糟溜鱼片 (slippery wine sauce fish slices) and threw some shrimp in. Should have used some bamboo, or chicken breast, or tofu. It tasted too fish and was not fragrant. The liquid should be more viscous but it was like soup water. The fish should have been sliced more delicately.

雪菜豆瓣酥 xuĕ cài dòubàn sū - ~winter vegetable and broad beans mashup
I refer when they beans aren't really mashed—it tastes fresher and it's more enjoyable to pick up each bean. Sometimes Shanghai cuisine really mashes it fine and shapes it into something, like a weird Euro dish. Either way, there was no savory flavor of the salted vegetable.

核桃虾 hé táo xiā - walnut shrimp
I have a love-hate relationship with this dish. Sometimes I have a craving, like when you crave one of the sweet dishes like 锅包肉. Other times it's sickly. It doesn't hold up to carry out though.
One thing they did well, which I wished people would always do, is put "wasabi" (i.e. the Japanese-American green stuff). Balances out the mayo-sweetness. They used pecans rather than walnuts.

锅贴 guō tiē - potsticker
Just your basic potsticker. The only reason I ordered it was because the photo on the menu showed the Shandong style, long and flat. But they just gave pan-fried jiaozi.

Friday night takeout.

It kills me when people post asking, "What's your go-to takeout order?"

Umm... Whatever the restaurant has that sounded good at the moment? Same thing I would order to dine in?

Anyways, I'm curious what Southerners think of this food, or even what they make of it.

Clockwise:
蜂蜜烤面包片
牛舌串儿
土豆烩茄子
砂锅红焖羊肉
辣椒鸡蛋焖子