Tianshui Seafood Restaurant (formerly North Coast) Introduction
Recommended dishes from the 2016 Certified Restaurant for "Seafood Capital": Eastern Chilled Mermaid, Five Flavors Squid. Growing up influenced by his grandmother and mother, Mr. Huang, a third-generation operator from the North Coast, has a deep passion for the culinary arts and set a dream to become a chef. In his journey to achieve this dream, he decided to pursue both education and 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, with a pressing need for help at home, he resolutely returned to his hometown to dedicate himself to his craft. To breathe new life into traditional dishes, Mr. Huang has made considerable adjustments compared to typical seafood restaurants. He blends his past learning with the flavors of his grandmother and mother, innovating to better suit customer preferences. His signature sweet and sour fish, cooked with his uniquely crafted sauce, is a highlight. Mr. Huang reveals that the key to this dish is adding a touch of vinegar before serving, a traditional Hakka method, which attracts children who may be hesitant to eat seafood with its sweet and sour flavor, making it delicious and appetizing. Mr. Huang states that dishes like Stir-fried Sandfish with Osmanthus, Water Spinach Stir-fried with XO Scallop Sauce, Salt and Pepper Shrimp, and Steamed Grouper are all his specialties, and everyone is welcome to enjoy...
