Hua Zhi Zhong Live Seafood Restaurant Introduction
Recommended dishes at the 2016 certified restaurant of the "City of Sea People": sesame oil fish maw, steamed fresh fish with tree seeds, and garlic shrimp. The owner, A-Hsiu, who used to be a fisherman's wife, is very knowledgeable about seafood. Her cheerful smile and open-handed style leave a lasting impression. Fond of traveling with groups, she often seeks delicious flavors from various places in Taiwan, sharing her insights with her son A-Nan, the chef, which is one reason why the dishes at Hua-Chi-Chung have remained fresh and innovative over time. The deliciousness can only be described as "irresistible." "The combination of seafood with Hakka elements is just perfect, with a diverse range of cooking styles," says A-Nan, who previously won the Zhuwei Fishing Port Seafood Cooking Competition. "Fresh oyster tofu is our most popular seafood dish!" A-Nan explains that the Hakka dried meat is soaked in rice wine before being drained and stir-fried, then soy sauce, ginger strips, chili, green onions, soft tofu, and blanched fresh oysters are added for stewing. Before serving, sesame oil is added, releasing a fragrant steam that enhances the seafood's aroma. With a strong focus on food safety and a mastery of natural flavors in cooking, A-Hsiu shares her years of insights and observations, emphasizing that as long as the seafood is freshly caught and flowing, most seasonings are unnecessary; steaming it is the purest and most authentic way to enjoy the ocean's flavors.
