Yumanjiang Seafood Restaurant is located in the Five Lakes and Four Seas Seafood Market, which is the largest and most reliable seafood processing restaurant in the market.
The scale of the seafood market of the five lakes and four seas is far less than that of the Huangsha aquatic market, and the behavior of missing two catties and dropping bags is very serious. It is not advisable to buy seafood here without experience, and would rather drive to the nearby Qinghe Market, where the seafood is genuine and fresh. Yumanjiang has its own seafood pool, and it is recommended to order directly at the restaurant, which is cheaper than buying and reprocessing downstairs.
When you go to Yumanjiang to dine, the most cost-effective must be the flower lobster. Because the boss of Yumanjiang has his own stall "Rongcheng Seafood" in the Huangsha Aquatic Products Market to sell flower lobsters, not only the quality is guaranteed, but the price is also lower. About 2 catties of flower lobsters are only sold for more than 200 yuan a catty, and the big flower dragon is more than 400 catties. Boston lobster is more than 100 pounds, and nine-section shrimp and brown crab can be bought for less than 100 yuan. The sashimi here is also very fresh, and there is no need to say much about Shunde yusheng, geoduck, salmon, salmon belly, Roche shrimp, flower lobster, Arctic shellfish, and eastern star grouper can all be used as sashimi, you can choose.
The processing fee of Yumanjiang is transparent, the processing fee of the hall is generally 10-20 yuan/jin, and the processing fee of the room is 20-30 yuan/jin. Blanching, steaming, and saltwater immersion are the easiest ways to do it; Green onions, pepper and salt, Maggi, pan-fried, crisp-fried, braised and so on are enough to provoke the taste; You can also use abalone juice buckle, cheese baking, salted egg yolk baking, spicy stir-fry, typhoon shelter salt baking, curry stir-fry; Rolling porridge and boiling soup can also be made.
Omane's signature dishes are quite tempting. Traditional dishes such as the first stir-fry of Yumanjiang, fried nine-belly fish with crispy head, special chili buns, multigrain buckle gourd, pan-fried mackerel cake, fried shrimp with pepper rings, fried baked eel, and dried wild fish are very popular, and new Cantonese dishes such as crispy beef ribs, lotus seed button meat, honey-flavored pork, baked prawns with buckwheat noodles, and fried cowboy cubes with dragon fruit are also very popular. You can also eat salted/stewed seal snakes here, but it takes 30 minutes to cook this dish.
The second floor is the main hall and the third floor is the small hall and the third floor. The box can see the river view, but the water quality is average, and the scenery is not particularly beautiful. The old-fashioned Cantonese restaurant is decorated, the environment is not new, but it is also clean and lively. There is no corkage fee, and parking is free for 3 hours. Except for holidays, there is generally no need to wait for a seat.
