Shenzhen Huaqiangbei is famous at home and abroad, and the legendary wealth stories of ordinary people are constantly staged here. Yibin Seafood Restaurant took root here in the 90s of the last century and witnessed the ups and downs of Huaqiangbei's mobile phone industry. This long-established seafood restaurant in Shenzhen is still popular today with its good food performance. Yibin Seafood Restaurant has developed into a good master chain enterprise, and the good master Futian store and the good master Xihui store occupy a corner of Huaqiang North, and the momentum is not weak.
Yibin seafood restaurant is not large, with a total of two floors. Unlike the seafood restaurant, which designs the seafood pool inside the restaurant, the Yibin seafood restaurant sets the seafood pool on the side of the door, which is similar to many seafood stalls and is quite down-to-earth. There are many kinds of seafood, which basically meet the needs of diners. Yibin Seafood Restaurant has set up a special job to take care of the seafood pool, and passers-by can also see the busy figure of the staff. When the timing is right, diners can also see the handover of the staff on duty at the post.
The restaurant's signature dish is the cheese-baked prawns: the restaurant's signature dish is the delicate prawns, which melt into the mouth after a little bite, as if tasting the sweet taste of the sea. The taste of the noodles is also very delicious, and it is very enjoyable and fragrant. However, the cost performance is low, and diners who care about it can consider ordering the cheese baked Australian lobster directly, and the performance is not up to standard. Salt-and-pepper shrimp is a must-order dish for almost regular customers, and the spicy taste is unforgettable. In autumn, the hairy crabs in Yibin Seafood Restaurant are of high quality and low price, and with preferential activities, they are full of praise for diners who pursue cost-effectiveness. The performance of steamed hairy crabs far exceeds the surprise of the restaurant's price, and diners are advised to eat it freely.
The private room environment on the second floor is much better than that of the hall, and there is a minimum consumption index. During the Spring Festival, the restaurant will charge a 10% service charge, and it will not be charged at other times. It should be pointed out that the quality of service provided by the waiters seems to be on par with that of food stall restaurants, which is difficult to describe.
