Tian Shui Seafood Restaurant (Former North Coast) Introduction
Recommended Dishes from the 2016 Certified Restaurant in Hai Ke City: Eastern Chilled Mermaid, Five Flavored Squid. Growing up under the influence of his grandmother and mother, Boss Huang, a third-generation operator from the North Coast, has a deep passion for the culinary arts and aspired to become a chef from a young age. During his journey to pursue his dreams, he decided to combine education and experience, enrolling in a culinary program. Over the years, he participated in numerous competitions and worked in many well-known restaurants, but he ultimately returned to his hometown to help out where there was a pressing need for staff. To breathe new life into traditional dishes, Boss Huang made significant adjustments compared to common seafood restaurant offerings. He blended 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 his unique homemade sauce, is a standout. Boss Huang reveals that the key to this dish's success is adding a bit of vinegar at the end of cooking, a very authentic Hakka method. This trick makes it appealing to children who are usually hesitant to eat seafood, as the sweet and sour flavor is both delicious and appetizing. Boss Huang notes that dishes like stir-fried osmanthus with sea cucumber, stir-fried water spinach with XO scallop sauce, pepper salt shrimp, and steamed grouper are all his specialties. Everyone is welcome...
