Some people said, "If you haven't eaten at Jintang seafood restaurant, you don't count on Sydney." So, after visiting the Sydney fish market, we went to the second floor of Jintang seafood restaurant to eat. Jintang Seafood Restaurant is mainly engaged in Cantonese cuisine and seafood. The environment is very good. The decoration style is like a Chinese restaurant. The staff of this Cantonese restaurant speaks Chinese in Hong Kong and Taiwan. There is a big fish tank in the store, we want to since how to satisfy the appetite, so ordered the most popular emperor crab, Australian lobster, green abalone, big oyster, swimming shrimp, Dongsheng spotfish, etc. The emperor crab is very big. We asked the restaurant to make fried crab meat with green onion and ginger and crab yellow porridge. The fried crab meat with green onion and ginger is very delicious. It bites a full crab meat. The meat is compact and Q-pop is chewy, sweet and delicious, and the mouth is fragrant. The taste is endless. Crab yellow porridge is even more amazing my taste buds, yellow yellow crab yellow melted in soft fragrant rice, similar to the color of pumpkin porridge (can see crab yellow), but has indescribable delicious, I ate a small bowl, I really want to eat the second bowl, see the table constantly served other delicious have to order until. It can be said that compared to any seafood porridge that has been eaten before, it is completely different levels of competition. Like peony flowers and roses, it is not the same day. The Australian lobster is also very big. We are also two eating practices. The lobster can be eaten in a few segments. We eat sashimi first, and then take it in to burn the noodles. The lobster sashimi is very fresh. When the lobster was delivered, the lobster was still alive and the tentacles were still slightly moving. The shrimp meat was crystal clear and tender. It felt really delicious. It was really authentic Australian dragon. The taste of the lobster noodles highlights the fresh taste of the lobster, and the following lobster has the essence of the lobster, which is refreshing and not greasy. The green side abalone is praised, and the two green side abalones larger than the palms are fried with XO sauce. The taste is crisp and refreshing, and the aftertaste is delicious. The large oysters are full, each one squeezed with lemon raw, the fresh oyster shell is hidden with fresh sea breeze stew, and a small mouthful of cold sea water, full of meat, delicate and delicious. Octopus is also known as sea milk, Australian oysters are not only fresh, but also famous for their fatness. "Don't eat, don't know, eat a shock", compared with the one dozen or one sold oysters eaten in the fish market below, it is really incomparable, so the old saying "you get what you pay for" makes sense. The white seared shrimp only boiled with marinade to eat, it was very sweet and delicious! Later, the steamed Dongsheng Spotfish could not eat anything. Because it was seafood, we still ordered 2 bottles of white wine without liquor. Satisfied with the best meal in Australia, except for the price, nothing to picky! I am a person who likes to travel, travel is to explore the unknown scenery and delicious, so to travel to Sydney, if there is a budget, recommend to Jintang seafood restaurant to eat a meal, luxury, absolutely worthwhile trip. Although Shanghai now has a lot of air-freight seafood, only if you eat it in the origin will you compare the fresh and delicious difference.