Zhonghua Squid Live Seafood Restaurant Introduction
Recommended dishes of the 2016 certified restaurant: sesame oil fish maws, steamed fresh fish with tree seeds, and garlic small lobsters. The owner, Ah-Siu, once a fisherman, is very knowledgeable about seafood, and her bright smile and open-minded approach leave a lasting impression. She enjoys traveling in groups and often seeks delicious flavors around Taiwan, sharing her insights with her son, the head chef Ah-Nan, which is one of the reasons why the restaurant's dishes continue to thrive. The deliciousness can only be described as "overwhelming." "The combination of seafood and Hakka elements is just perfect, with diverse variations in the dishes," said Ah-Nan, who previously won the Zhulun Fishing Port seafood cooking competition. "Fresh oyster tofu is our restaurant’s most popular seafood dish!" Ah-Nan explains that Hakka dried fish maw is first soaked in rice wine, then drained and stir-fried with soy sauce, shredded ginger, chili, scallions, soft tofu, and blanched fresh oysters, and simmered together. Before serving, sesame oil is added, allowing the steam to waft up, filling the air with delicious aroma. Emphasizing food safety and using natural flavors, Ah-Siu shares her years of knowledge and observations; as long as the seafood is freshly caught, all seasonings are somewhat unnecessary. Steaming is the simplest and most authentic way to enjoy seafood, "some regular customers even..."
