Tianshui Seafood Restaurant (Original North Coast) Introduction
2016 Certified Restaurant Recommendations in Haike City: Eastern Chilled Mermaid, Five-Flavored Squid. Under the influence of his grandmother and mother, Boss Huang, the third-generation operator from the North Coast, has a deep affection for the food industry and aspired to become a chef from a young age. During his pursuit of dreams, he decided to balance education and experience, so he enrolled in a culinary program to hone his skills academically and practically. Over the years, he participated in numerous competitions and worked in many renowned restaurants. However, faced with a labor shortage at home, he resolutely returned to his hometown to put in effort. In revitalizing traditional dishes, Boss Huang made considerable adjustments to the typical offerings found in seafood restaurants. He blends his past knowledge with the flavors of his grandmother and mother to develop dishes that resonate with customers. One of his signature dishes, sweet and sour fish cooked with his uniquely made sauce, stands out. Boss Huang revealed that the key to this dish is to add a bit of vinegar when serving, which is a traditional Hakka method. This approach attracts children who might be hesitant about eating seafood due to the tangy and sweet flavor, making it delicious and appetizing. Boss Huang expressed that dishes like stir-fried shrimp with osmanthus, stir-fried water spinach with XO scallop sauce, salt and pepper shrimp, and steamed grouper are among his specialties. Everyone is welcome...
