Wan Long Chau Seafood Restaurant is a long-established seafood restaurant in Beijing, serving popular seafood and Cantonese cuisine, and has been in business for more than 20 years. Wanlongzhou started with affordable seafood, and has a firm foothold in Beijing with its cost-effective and stable quality, and currently has 8 branches in Beijing, and the momentum is booming.

The 8 branches of Wanlongzhou are all directly operated, and the central factory is unified in processing and distribution, and the fresh seafood arrives in the store by air every morning. Wanlongzhou seafood is rich in categories, from Australian lobster, Alaskan king crab, geoduck to small fish, shrimp and shellfish, all of which are displayed one by one, selected and selected, weighed on the spot, slaughtered and killed. Alaskan king crab is undoubtedly the most eye-catching hard product in the seafood pool, and it stands out for its sweet taste and strong meat. Wanlongzhou mainly promotes the method of minced garlic steaming, retaining the original flavor of seafood, the crab meat itself is of excellent quality, the crab legs are strong and firm, the roots are thick, and the garlic steaming method enhances the flavor and taste, sweet and attractive. The shell and brain of king crab can also be used to steam eggs or fried rice, which is oily and sweet. There are many lobster options, such as Australian lobster, red lobster, Boston lobster, etc., which are rich and thrifty; The method can be baked with soup and noodles, steamed with minced garlic, sashimi, etc., or you can eat two or more. Black Pepper Yi Noodles Baked Bolong is a cost-effective one, Boston lobster shrimp claws, shrimp legs cracked and marinated, ginger and green onions stir-fried, Yi noodles bottom, high-quality butter and self-grinding black pepper grains will support the lobster's deliciousness and high profile, Yi noodles are deep in flavor and quite brilliant.

Steamed sturgeon fish with three soy sauce in secret sauce is also Wanlongzhou's specialty. The crisp and smooth fish meat struggles between the teeth when chewing, and then slowly melts on the tip of the tongue, the sweetness of the fish and the salty freshness of the soy sauce complement each other, although adhering to the light seasoning of Cantonese cuisine, it still makes many diners have a long aftertaste, and occupies the first place in the store's must-order signature dishes all year round.

Steamed scallops with garlic vermicelli are a perennial hot signature dish in the store, but many diners have responded that the scallops are too small and the fans are rampant, although the unit price of 22 yuan per piece is only considered an entry-level in a seafood restaurant, but it is not sincere in terms of its performance. Stir-fried seafood, such as spicy fried clams, fried razor clams with ginger and shallots, stir-fried sea sausage with leeks, fried octopus with sauce, etc., are basically passed. Wanlongzhou's clams come from the shallow sea of Fujian, the quality is relatively stable, fresh and sand-free, the pepper section is spicy and fried, and the taste is fresh and fragrant. The ancient method of steaming treasure fish, retains the ancient method of steaming Cantonese cuisine with fire and oil, but it is unique, with its secret steamed fish soy sauce and ingredients to find a new way, and then drenched with boiling oil, the process is cumbersome and exquisite. The fish meat is tender but not loose, the taste is smooth, the chewing is fragrant and sweet, and the taste of the fire is unforgettable.

As a seafood restaurant with a lot of expansion, quality control is naturally the top priority, most of the dishes in Wanlongzhou except seafood are uniformly mobilized by the central kitchen, which makes the ingredients and tastes of the dishes unified, but on the other hand, it makes the delicacy and freshness of this part of the dishes discounted. Many seafood dishes also have the problem of cutting corners, especially group purchase menus. The service level of the restaurant is quite average, cold and wooden; The dining environment is also relatively rustic, the style is old, and the hall layout is a little messy, but the private rooms are more spacious. In the overall environment of the low level of the seafood restaurant market in Beijing, Wanlongzhou Seafood Restaurant is still rich in categories and has passed the standard, and the medium price also makes it an option worth considering.