Tianshui Seafood Restaurant (Formerly North Coast) Introduction
Recommended dishes from the 2016 Certified Restaurant of Hiec City: Oriental Chilled Mermaid, Five-Flavor Squid. Growing up under the influence of his grandmother and mother, Boss Huang, the third-generation operator from the North Coast, has deep feelings for the culinary field and set a goal to become a chef. In pursuit of his dream, 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, when there was a need for help at home, he resolutely returned to his hometown to work hard. To give old dishes a new lease on life, Boss Huang made considerable revisions to the common dishes found in seafood restaurants. He combines his past learnings with the flavors of his grandmother and mother, developing new recipes that resonate with customers. His signature sweet and sour fish, cooked with a unique homemade sauce, is a must-try. Boss Huang reveals that the key to this dish is adding a bit of sour vinegar just before serving, which is a traditional Hakka method. This approach attracts some children who are usually reluctant to eat seafood due to its sweet and sour flavor, making it delicious and appetizing. Boss Huang mentions that dishes such as Osmanthus Stir-Fried Sea Catfish, Water Spinach Stir-Fried with XO Scallop Sauce, Salt and Pepper Shrimp, and Steamed Grouper are all his specialties. Everyone is welcome...
