The predecessor of the seaside fisherman's house, known as Liuhe Tea Mixiang, is a Chaocai restaurant that has stood in Zhujiang New Town for more than ten years. Liuhe Tea Rice Xiangyuan took the high-end Chaozhou cuisine route, and in recent years began to move closer to the mass market, renovated and renamed "Seaside Fisherman", by the seventh-generation Chaozhou chef Gao Xulian, who was the head chef of Chaohuang Restaurant, focusing on popular traditional Chaozhou dishes, and the price is more affordable. Similar to the Haimen Fish Shop, the seaside fisherman displays a variety of dishes such as seafood at the front desk, and the ingredients are transported from Chaoshan every day and strictly selected. The dishes of the seaside fishermen are most distinguished by their freshness and natural flavor, such as the mixed fish pot with soybean sauce, which is quite authentic due to the reliable ingredients and the sweet and delicious taste of the fish. Stewed snow duck with tangerine peel, stewed with old tangerine peel and Chaoshan duck, the soup is sweet and delicious, and the stagnation and greasy are relieved. The classic Teochew oyster is baked, the cake body is thicker, but the ingredients are solid, and the oysters are fresh and sweet. Brine platter, the whole goose is shipped by Chenghai, the lunch market and the evening market are freshly marinated, and they are sold every day, with a good production level. The gold does not change the fried thin shell, pure Chaoshan characteristics, fatty and sweet. Raw pickled crabs, raw pickled shrimps, raw pickled blood cockles, etc., the fresh ingredients are delicious and quite outstanding. The dessert is anti-sand and two-colored, the ingredients are first-class, dry and sweet. Other Chaoshan snacks such as gourd branding, autumn melon branding, leek cake, etc., are also good choices. It is worth mentioning that the vegetable pot and green vegetable stir-fry in the store are relatively simple in appearance, but the selection is Chaoshan local ingredients, such as the bitter gourd pot, which is the selection of Chenghai pearl melon, the taste is more pink than the local melon, the melon oil is rich, and the sweetness is faster; The stir-fried beef with sand tea kale is made of Chaoyang red-footed kale, which is crispy, delicate and sweeter than the local kale; The old-school Chaocai salty hemp leaves, also taken from Chaoshan, the method is simple, and the flavor is quite unique. Calla lotus seed pot, spring vegetable pork ribs pot, etc., are also traditional Chaoshan flavors. The seaside fishermen are quite persistent in preserving the tradition of Chaoshan cuisine, and even a bowl of white porridge is very exquisite, and they specially hire a porridge chef from Chaoshan to take charge of the spoon. Chaoshan people call white porridge as millet, which is not the same as the open flame white porridge of Guangfu, the porridge in the north, and the soaked rice. The white porridge of the seaside fisherman is boiled in a casserole, and the water used to cook the porridge is mountain spring water, which makes the taste of the porridge softer and the rice fragrance stronger; The process of cooking porridge requires an experienced master to grasp the heat, and at the same time, the spoon is constantly scooped and mixed to release the heat between the rice grains. In addition to Teochew cuisine, the seaside fisherman also offers Cantonese dim sum, which is of medium to high standard and worth a try. The business area of the seaside fisherman's house is not too large, there is a ring at the front desk to display the dishes, the left side is the size of the private room, the largest private room "Liuhe" room can accommodate about 20 people to eat, the right side is the hall, after the renovation of the environment is generous and elegant, the tea market and the rice market are all operating.