Hua Zhi Chung Live Seafood Restaurant Introduction
2016 Certified Restaurant Recommendations in Haikou City: Sesame Oil Fish Maw, Steamed Fresh Fish with Tree Seeds, Garlic Lobster. The proprietor, Aunt Hsiu, who used to be a fisherman, is very knowledgeable about seafood. Her cheerful smile and ocean-style approach leave a deep impression. Enjoying group travels, she often seeks delicious flavors across Taiwan and shares her findings with the chef at her restaurant, Ah Nan, who is her son. This is one of the reasons why the dishes at Huajiangzhong remain timeless. The deliciousness can only be described as "instant kill." "The combination of seafood and Hakka elements is just right, with diverse culinary variations." Ah Nan, who previously won the Zhuwai Fishing Port Seafood Cooking Competition, said, "Fresh Oysters with Tofu is our restaurant's popular seafood dish!" Ah Nan explained that they soak Hakka Salted Dried Fish in rice wine beforehand, then drain and stir-fry until fragrant, adding soy sauce, ginger, chili, scallions, soft tofu, and blanched fresh oysters to simmer together. Before serving, they add sesame oil, allowing the fragrant steam to rise. Emphasizing food safety and utilizing naturally old-fashioned flavors in cooking, Aunt Hsiu shares her years of experience and observations, stating that as long as seafood is freshly caught and flowing, all seasonings are somewhat superfluous. Steaming is, in fact, the purest and most authentic way to enjoy seafood. "Even some familiar customers directly...
