Seafood Freedom - Taste of Ou River.

Wenzhou - a city with over 2,200 years of culture Facing the sea, with a thousand-year-old granary The hidden seafood lover in southern Zhejiang... From now until November 30 Xijiao State Guest Hotel "Taste of Ou River" Autumn Seafood Festival Let's eat all the "seafood" by the East China Sea Realize seafood freedom Ou River, this fertile land has bred rich products and unique flavors. Seafood is the protagonist on the local table. Fresh and plump East China Sea seafood is neatly placed in the freezer for you to choose. After the careful cooking of the chefs, it turns into a delicious dish with color, fragrance and taste, which is drooling. Salt and pepper nine-belly fish A plate of golden salt and pepper nine-belly fish, take a light bite, the skin is crispy, the meat is white and greasy like snow, smooth and refreshing like tender tofu, and it melts in the mouth. Be careful when you clip it, it will disperse with force. Home-cooked sea sword shrimp Home cooking can fully reflect the fresh and sweet taste of sea sword shrimp. Its shell is thin and soft, transparent in color, tender and delicious, and is a childhood memory of many Shanghainese. Braised white pomfret Braised pomfret is particularly particular about the heat and the combination of seasonings, presenting an attractive color, sweet and salty, salty and fresh, memorable. The fish is plump and plump, and the rich and delicate sauce wraps the fish body, immersing people in the wonderful taste of classic taste. Chicken oil steamed yellow croaker The white and tender yellow croaker, the meat is still shining. Take a light sip, the fish meat blooms gently on the tip of the tongue, and then paired with the soup head made of chicken oil, the simple cooking method is fresh and refreshing. Avoid the wind pond green crab The golden and crispy shell is filled with fresh and juicy green crab meat. On a cold autumn night, sitting around the table, the hot wind pond fried crab is served, that fragrance is intoxicating Inverted stew Yan Ting crab Wash the crab and put it in the pot, pour in a sufficient amount of yellow wine until it covers the crab body. Add a lot of ginger and green onions, boil over fire and then simmer over low heat. The delicacy of crab meat and the richness of wine are perfectly combined, as if a gorgeous taste feast is blooming in the mouth. Home-cooked big white shrimp Thin shell and tender meat, thin and transparent shrimp shell, white and tender shrimp meat, Q-bomb taste, home-cooked method brings a full rich sweet taste, releasing a intoxicating pleasure. Taro baked mandarin fish belly Full of taro aroma, the mandarin fish belly is clear in color, the fish belly is soft, salty and delicious, it melts in the mouth, bypasses the chewing process, and only leaves a soft and fat taste. A large number of seafood on the market in autumn Covered crabs, plump shells, all kinds of fish and shrimp... The plump East China Sea seafood is drooling Taste the "fresh" good season Come to Xijiao State Guest Hotel for a big meal