Tianshui Seafood Restaurant (formerly North Coast) Introduction
Recommended dishes from the 2016 Certified Restaurant of the Coastal City: Eastern Chilled Mermaid, Five-Flavor Squid. Growing up influenced by his grandmother and mother, Mr. Huang, the third-generation operator of the former North Coast, has a deep passion for the culinary world and dreamed of becoming a chef. During his pursuit of this dream, he decided to combine education and experience, enrolling in a culinary program. After years of academic training and practical experience, he participated in numerous competitions and worked in several well-known restaurants. However, facing a shortage of staff at home, he resolutely returned to his hometown to work hard. To breathe new life into traditional dishes, Mr. Huang made considerable adjustments compared to typical seafood restaurant offerings. He combines what he learned with the flavors of his grandmother and mother, developing recipes that resonate with customers. His signature sweet and sour fish, cooked with his uniquely crafted sauce, is a must-try. Mr. Huang reveals that the key to this dish is adding a bit of sour vinegar when it is finished cooking, a method rooted in authentic Hakka cuisine. This approach makes it appealing even to children who are hesitant about seafood, as the sweet and sour taste is delicious and appetizing. Mr. Huang states that his specialties include stir-fried sand shrimp with osmanthus, water spinach stir-fried with XO scallop sauce, pepper salt shrimp, and steamed grouper, all of which are his signature dishes. Everyone is welcome!
