Tianshui Seafood Restaurant (Formerly North Coast) Introduction
Recommended dishes for the 2016 Certified Restaurant of the Sea City: Eastern Chilled Mermaid, Five Flavors Squid. Since childhood, influenced by his grandmother and mother, Boss Huang, the third-generation operator from the North Coast, has a profound passion for the culinary arts and has set a goal to become a chef. In the pursuit of his dreams, he decided to combine education with experience, enrolling in a culinary program. Through academic training and practical experience, he participated in many competitions over the years and worked in several well-known restaurants. However, facing a manpower shortage at home, he resolutely returned to his hometown to work hard. In revitalizing traditional dishes, Boss Huang made significant adjustments compared to common offerings in seafood restaurants. He blended his past learnings with the flavors of his grandmother and mother, re-developing dishes closer to the customers' hearts. His signature sweet and sour fish, cooked with a unique sauce that he has crafted, is a must-try. Boss Huang revealed that the highlight of this dish is adding a bit of sour vinegar when cooking, which is a very authentic Hakka technique. This approach often attracts children who are usually hesitant to eat seafood, drawn in by the sweet and sour flavor that is both delicious and appetizing. Boss Huang mentioned that dishes such as Osmanthus Stir-fried Sand Crab, Stir-fried Water Spinach with XO Sauce, Salt and Pepper Shrimp, and Steamed Grouper are among his specialties. Everyone is welcome to...