Chou's Live Seafood Restaurant Introduction
Recommended dishes from the 2016 certified restaurant "City of Harbors": sesame oil fish maw, steamed fresh fish with tree seeds, and garlic shrimp. The owner, Ah Hsiu, once a fisherman's wife, is very knowledgeable about seafood, and her cheerful smile and maritime style leave a deep impression. She loves to travel with tour groups and often searches for delicious flavors throughout Taiwan, sharing her experiences with her chef son, Ah Nan, which is one reason why the dishes at Hua Chi Zhong remain timeless. The deliciousness can only be described as "instant kill." "The combination of seafood and Hakka elements is just perfect, with diverse variations in the dishes," Ah Nan, who previously won the Zhuwai Fishing Port seafood cooking competition, says. "Our popular dish is the fresh oyster tofu!" Ah Nan explains that the Hakka dried curd is soaked in rice wine, drained, and then stir-fried with soy sauce, shredded ginger, chili, green onion, tender tofu, and blanched fresh oysters, simmered together, and at the end adds sesame oil, releasing an aromatic sea flavor. Emphasizing food safety and utilizing natural flavors, Ah Hsiu shares her years of experience and observations, stating that as long as the seafood is freshly caught and live, the seasoning is somewhat redundant; steaming is the simplest and most authentic way to enjoy the seafood. "Even some regular customers directly..."
