Tianshui Seafood Restaurant (Original North Coast) Introduction
2016's certified restaurant recommendation for Haike City includes dishes like Oriental Chilled Mermaid and Five-Flavored Squid. Growing up influenced by his grandmother and mother, Boss Huang, the third-generation operator of the former North Coast, has a deep passion for the culinary arts and aspired to become a chef from a young age. During his pursuit of dreams, he decided to pursue both education and experience, enrolling in a culinary program. Through academic training and practical experience, he participated in numerous competitions and worked at many well-known restaurants. However, facing a labor shortage at home, he bravely returned to his hometown to put in the effort. In reenergizing traditional dishes, Boss Huang made significant adjustments to the common offerings found in typical seafood restaurants. He combines his past knowledge with the flavors of his grandmother and mother to create dishes that resonate with customers. His signature Sweet and Sour Fish, cooked with his uniquely crafted sauce, stands out for its distinctive touch—adding a bit of vinegar at the start, which is a traditional Hakka method. This has attracted many children who might be hesitant to eat seafood, drawn in by the dish's sweet and sour flavor that is both delicious and appetizing. Boss Huang mentioned that other signature dishes include Stir-Fried Starfruit with Osmandus, Water Spinach Stir-Fried with XO Scallop Sauce, Pepper Salt Shrimp, and Steamed Grouper. Everyone is welcome to try...
