ZI YANG

In Fuzhou, if you want to eat Fuzhou cuisine, go to Ziyang Seafood Restaurant. In addition to traditional Fuzhou cuisine, this restaurant also introduces seasonal new dishes from time to time. Every time you go there, you can taste different dishes, which is quite innovative. In addition, their service is good. During the meal, waiters kept coming to change the plates and ask about the meal.

A friend of a friend recommended this restaurant in a hotel. We didn't make a reservation in advance. When we arrived, the front desk said that if we didn't make a reservation in advance, we would need to wait for a table. The front desk also enthusiastically told us that they would keep an eye out for us, and we were called immediately. The service was very enthusiastic. The restaurant mainly serves seafood. There is no menu, so you can order directly from the fresh food area. The overall product is good Signature lychee meat: sour and sweet and appetizing, there are a few pitted lychees under the meat Xinghua fried noodles: I had fried noodles in another restaurant at noon and thought it was very delicious, so I continued to order it for dinner. The Xinghua fried noodles here taste better Garlic fried cucumber flowers: I like cucumber flowers very much, and I was very excited to see cucumber flowers here. The garlic fried taste is also very good Stir-fried fresh squid: I personally think it's just so-so

Ziyang Seafood Restaurant is a restaurant that I particularly like. I have been there several times, but I am only writing a review this time because I don't want too many people to know about it and avoid it being too crowded. This time we had their signature roast duck, which is also a dish that customers often order. We sat there and saw that many tables ordered roast duck. Their roast duck is sliced ​​for you on the spot by the chef. After it comes up, there are two plates. The waiter said that it can be eaten in three ways: the skin is dipped in sugar, the meat is dipped in sauce, and it can also be eaten wrapped in lettuce. Each taste is very good. In addition, we ordered dragon gall fish pot, mustard duck feet, Nanping beef and other dishes. The overall quality is very high.

Ziyang Seafood Restaurant, address is No. 127, Changle North Road. It is the building of Xin Ziyang, at the intersection, easy to find. Appetizer: Seasonal honey sweet potato, I thought it was carrot, cut into small pieces, with the honey at the bottom, especially sweet. Seasonal homemade Guling spicy cabbage, also our souvenir, very suitable for breakfast with porridge. Ziyang classic jellyfish head, jellyfish head that has been accumulated for 30 years, very crispy. One of the signature dishes here. Main course: Ziyang fruit wood roast duck, the master chef pushes the cart to serve the dish, slices the duck on the spot, with skillful skills, the aroma of roast duck fills the whole hall. Hand-torn duck rack, with seasoning powder next to it. Seafood fried Xinghua vermicelli, Japanese Zhaoyi (I don’t know if it’s these two words) eggs, plus Putian Xinghua vermicelli. There are also shrimps and other ingredients in it. I usually don’t like staple food but I couldn’t help eating a lot. Handmade vegetable pancakes are said to be a dish with a high order rate. Soup: Ziyang ginseng stewed pigeon, the soup is light and not greasy, very nourishing. Hakka wine osmanthus white cake, the white cake is very chewy. Main course: Ziyang sauce braised pig's trotters, one of the signature dishes here. It is a traditional Fujian cuisine from a Fujian master and his closed disciple. It tastes sweet at first, but it is a bit spicy after eating. Ziyang je je oyster omelet, it looks like a big pizza when it is served on the table, with oysters and other seafood added. Je je cauliflower, a rare cauliflower stew made in a casserole. Ziyang Hunan-style hot pot tripe, seasonal Hunan-style hot pot with Zhanjiang oysters, the bottom of the pot is chicken soup, slightly spicy, tripe 7-10 seconds, oysters 30 seconds. People who can eat spicy food can drink the soup directly, it tastes very good. Drinks: passion fruit juice and corn juice. Finally, there was the dessert of seasonal papaya stewed with snow clam, and a fruit platter of five red and hot fruits, including red pitaya, cantaloupe, cherry tomatoes, green dates and grapes.

Generally, those that have been open for more than 10 years are considered old shops, but this seafood restaurant in Ziyang has been open for 30 years. It started as a river seafood stir-fry and has become an affordable seafood restaurant. What remains unchanged is the control of quality. There are traditional Fujian cuisine, Cantonese cuisine, and Hunan cuisine. The fruit wood roast duck has crispy and fragrant skin, and it is delicious when dipped in sugar. The lotus leaf cake wrapped with crispy duck meat, scallion shreds, cucumber strips, and sauces are also quite delicious; their Fu Tiao Qiang has rich ingredients, rich soup, and full of fresh flavor; the slow-cooked pigeon has a nourishing aroma in every mouthful of soup, which is just right for fattening in autumn; the Hunan-style hot pot black beef tripe is also quite amazing, with just the right crispy texture; the steamed crab with garlic vermicelli, the jelly pot, and the light rice wine red snail slices... are all very good, and the seafood that is killed on the spot is even cheaper than the supermarket. It is indeed a good place for gatherings and meals!

I haven't been here since the re-opening. I came here with my colleagues for dinner today. The food and environment have indeed been improved. Roast duck and jelly have been added. After trying them, I think they are quite unique. The taste of the old Ziyang is still retained. Although I miss the previous pot edge and hodgepodge... But I am not very resistant to the upgraded dishes. Deliciousness is the hard truth. Fancy and seeking innovation is really contrary to it.