Chua Chi Chong Live Seafood Store Introduction
Recommended dishes at the 2016 Certified Restaurant of the "Seafood Capital": sesame oil fish maw, steamed fresh fish with tree seeds, and garlic shrimp. The cheerful owner, Ah-Xiu, who used to be a fisherman, is very knowledgeable about seafood. Her bright smile and easygoing style leave a lasting impression. She enjoys traveling with groups and often seeks out delicious tastes around Taiwan, sharing her findings with her son, the chef Ah-Nan, which is one of the reasons why the flavors at Huajizhong remain timeless. The deliciousness can only be described as "irresistible." "Seafood combined with Hakka elements is just perfect, and the dishes offer diverse variations," Ah-Nan, who previously won the Bamboo Bay Fishing Port Seafood Cooking Competition, explains. "Fresh oyster tofu is the top popular dish in our restaurant!" Ah-Nan describes how he first soaks Hakka Yin Gu in rice wine, then drains and stir-fries it until fragrant, adding soy sauce, shredded ginger, chili, green onions, soft tofu, and blanched fresh oysters to simmer together. Just before serving, sesame oil is added, and the aroma rises, filling the air with freshness. Emphasizing food safety and making good use of traditional natural flavors, Ah-Xiu shares her years of insights and observations, stating that as long as the seafood is freshly caught, all seasonings are somewhat superfluous, and steaming is the purest and most authentic way to enjoy the taste of the sea. "Even some regular customers directly..."
