This seafood taste is different when I was a child. The name of the restaurant is indeed long. It is in Wanda Plaza in Zhangzhou. It is across the road from the Shipu Hotel where we joined. It was quite convenient in the past. The seafood here is very fresh and the taste is very special. And less than 100 per person, it is very cost-effective.

Xiao Shi Hou  Seafood( Yinzhou Wan Da )

Squid, foie gras, shrimp, all ordered, good, the best, the snowflakes are very tender

The location is easier to find. The decoration is more classical, the antique environment, the service attitude is very good, the bread is tempted, the outside is crispy, there is an ice cream, very sweet. Green tea roast chicken, the outer skin is crispy, the chicken is very flavorful.

When you arrive in Ningbo, seafood can&#39;t be less. Choose a big hotel to eat, the quality is more guaranteed, not afraid to eat stale things. The practice of Ningbo seafood is relatively simple, maintaining the original taste of seafood. So steamed shuttle crab is my must every time. This time the shrimp seed is also very amazing, highly recommended! Fried rice cakes are also full of praise!

The dishes are very special, the price is moderate, the taste is good, and the service attitude is good.

Good taste, often go to eat, the price is fair and affordable

I have been here a few times, the environment here is good, the dishes are good, spicy, but you can choose to be light and heavy according to the degree of acceptance, so you can rest assured to eat Sichuan cuisine, don&#39;t be afraid! Recommend beef and bullfrog, more authentic, very delicious! The waiter is also very good.

这家小时候焗海鲜不一样的海鲜滋味，餐厅名字确实比较长，是在鄞州的万达广场，就是在我们入职的石浦大酒店马路对面，过去相当的方便，这边的海鲜非常新鲜，味道也做的很有特色，而且人均一百都不到，很划算。

首先，不得不佩服鄞州万达广场的吸金能力，密匝的人流撑起了周边繁华的餐饮市场，在广场北面的麟寓路上也是云集了各路美食，花色多样，适应了不同食客的需求。这家餐厅就是位于麟寓路上东侧都市森林沿街商铺，边上是家奉化小林生煎和蜀都冒菜。入内，餐厅上下二层，相比而言，我还是喜欢二楼的小时候装饰，木质老式桌椅、斑驳的刷白墙挂有儿时游戏的漫画、已经消失多久的中原路的路牌号，以及人民电影院&ldquo;正在&rdquo;播映的鸡毛信、为了和平、战斗里成长、铁窗烈火、虎穴追踪、冲破黎明前的黑暗和神秘的旅伴等七部50年代的电影海报&hellip;&hellip;点菜位于一、二楼楼梯拐角处，里侧是活的虾姑、蛏子等养殖在玻璃水箱里，中间是用砂锅装盛的鲳鱼、生蚝等，外侧是鸡翅、芋艿等熟食，大家基本都是手指点点，看自己喜欢什么食材，点选什么，而在收银台旁柱子上贴有手写的简易价目表。为了照顾煲的放置，每张桌子上都备有好几个厚实的桌垫，餐具碗碟黑色，恩，服务员大妈，清理桌面及更换骨碟方面需要主动些哟！蟹钳22元、酱玉螺26元、海草12元，做为小菜存在，卤的还是很入味的，鲜咸度也不错，就是蟹钳和酱玉螺个头太小了。牛筋38元,色泽黄亮，炖的够烂，入口淡嫩不腻，很棒。红烧肉38元，这道菜，在一楼点菜区的时候，我光看着就快垂涎三尺了，标准的&ldquo;浓油赤酱&rdquo;，肉是五花三层，绝对我的大爱，砂锅盛装，入口甜感，肉皮弹嫩不黏，肥肉肥而不腻，瘦肉精而不柴。众所周知，焗----这种客家菜烹调方法，是以汤汁与蒸气或盐或热的气体为导热媒介，将经腌制的物料或半成品加热至熟而成菜的烹调方法，有砂锅焗、鼎上焗、烤炉焗及盐焗四种方式，由于砂锅传热均匀，散热慢，因此这家餐厅，选用的是砂锅焗。我一直认为壳类小海鲜最能体现焗类菜品原汁原味，浓香厚味的特点，当海水盐份高温蒸发后，鲜咸味被充分锁汁在其本体内，会更有质感。可惜目前处于一年一次的休渔禁渔期，诸多海鲜难以呈现，只能退而求其次的选择近海养殖和进口冷冻的海产品过过瘾了，白蟹45元、虾姑（8元/只，6只起卖）、大红虾（10元/只，4只起卖）。白蟹个头还行，一分为二，蟹白略散，鲜度还过的去；虾姑，感觉季节问题，不大不肥无膏，软趴趴的口感；大红虾，算是进口品种了，用了较多的葱蒜来提香，但，冷冻的海鲜，对于阿拉吃惯了海鲜的宁波人来说，吸引力不大。菜泡饭26元，虽然阿拉宁波人喜欢菜泡饭，但盛具换成了砂锅而已，就卖这个加，且味道无任何出彩之处，饭量也不多，就有点虚高

First of all, I have to admire the gold absorption ability of Zhangzhou Wanda Plaza. The flow of people in the dense crowd has supported the surrounding bustling dining market. On the Yuyu Road in the north of the square, there are also a variety of food, which adapts to the needs of different diners. This restaurant is located on the east side of the city forest along the street of the city on the road, next to the Fenghua Xiaolin raw fried and dumplings are all vegetables. Inside, the restaurant is on the second floor. In comparison, I still like the childhood decoration on the second floor. The wooden old-fashioned tables and chairs, the mottled white walls are hung with comics for childhood games, the road signs of Zhongyuan Road that have disappeared for how long, and the chicken hair letter &quot;is&quot; broadcast in the People&#39;s Cinema, for peace, Seven 1950s movie posters such as growing up in battle, burning through the iron windows, tracking through the tiger caves, breaking through the darkness and mysterious travel companions before dawn... The order is located at the corner of the stairs on the first and second floors, and the inside is live shrimp aunts, dumplings and other farmed in glass tanks. In the middle is a casserole filled with salmon, oysters, etc., the outside is chicken wings, taro and other cooked food, everyone is basically finger pointing, see what ingredients you like, click what you choose, and there is a handwritten simple price list on the pillar next to the cashier. In order to take care of the placement of the sputum, each table is equipped with several thick table mats, tableware and dishes are black, well, the waiter aunt, clean the tabletop and replace the bone plate, you need to take the initiative! Crab tongs 22 yuan, sauce jade snail 26 yuan, seaweed 12 yuan, as a side dish, the braised is still very tasty, the fresh saltiness is not bad, that is, crab tongs and sauce jade snails are too small. The beef tendon is 38 yuan, the color is yellow and bright, the sputum is rotten enough, the entrance is light and tender and not greasy, great. Braised pork 38 yuan, this dish, in the first floor ordering area, I just stared at it, the standard &quot;thick oil red sauce&quot;, the meat is three layers of flowers, absolutely my big love, casserole, sweet taste, meat skin tender and not sticky, fat meat not greasy, lean meat not firewood. As we all know, the Hakka cuisine cooking method is to use soup and steam or salt or hot gas as the heat conductive medium, the cured material or semi-finished product heating to cooked dishes, there are casserole, ding Shangyu, oven and salt stew four ways, Because the casserole is uniformly heat transfer and slow heat dissipation, this restaurant uses casserole stew. I have always thought that shell small seafood can best reflect the original flavor of the stew dishes, the characteristics of strong fragrant and thick taste. When the salt of the sea water is evaporated at high temperature, the fresh salty flavor is fully locked in its body, and it will have a more texture. Unfortunately, it is currently in the annual fishing ban period, many seafood is difficult to present, can only retreat to the second choice of offshore breeding and imported frozen seafood is enjoyable, white crab 45 yuan, shrimp aunt (8 yuan / only, 6 starting to sell), big red shrimp (10 yuan / only, 4 starting to sell). The white crab is okay, divided into two, the crab is slightly scattered, the freshness is still gone; the shrimp aunt, I feel the seasonal problem, not big, not fat, no paste, soft taste; Big red shrimp, it is an imported variety, using more onion garlic to Tixiang, but frozen seafood, for Allah is used to seafood Ningbo people, the attraction is not big. Caizhu rice is 26 yuan. Although the people of Ala Ningbo like cooking rice, the utensils are replaced with casseroles. They sell this addition, and the taste is not colorful. The amount of food is not much, it is a bit inflated.

很小的一家店，显得有些局促，不过味道很好，很地道的海鲜，人气也很高，推荐，鲳鱼濑尿虾白蟹黄泥螺花蛤都是他们的特色，值得一去。

A small shop, it seems a bit cramped, but the taste is very good, very authentic seafood, the popularity is also very high, recommended, salmon scorpion urine shrimp white crab yellow mud snail flower are their characteristics, it is worth a visit.

店面小小的，不怎么起眼，但饭点时生意很好，经常需要排队。装修上都是80后儿时的经典元素。主打焗海鲜砂锅，海鲜的品质和新鲜度都可圈可点，而黄油焗的做法也保留了海鲜的原味，焦香略甜，饮料推荐水果杯，一次吃到多种水果罐头的甜蜜效果。

The store is small and not very eye-catching, but the business is very good at meal time and often needs to be queued. The decoration is a classic element of post-80s childhood. The main seafood casserole, the quality and freshness of seafood are remarkable, and the butter stew practice also retains the original taste of seafood, the caramel is slightly sweet, the drink recommends fruit cups, and the sweet effect of eating a variety of fruit cans at a time.

小时候焗海鲜，锦州万达店。用最原始的方法据海鲜。地道很正宗。

When I was a child, I ate seafood, Jinzhou Wanda Store. According to seafood in the most primitive way. The authenticity is very authentic.

【口味】食材新鲜【环境店不大，人多【服务】还行

[Taste] Fresh ingredients [Environmental stores are not big, many people [Service] OK

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