It is also a Taizhou restaurant, hidden in an industrial park in Putuo District. The name of the store is "Lawan Hai Xiaoguan", and the word "Lawan" comes from the nickname of the restaurant owner. This Taizhou restaurant has a close relationship with Longtai, and the two restaurants are both under the Xinglong Catering Group, and the owner "Lawan" is the younger brother of Pan Xingyong, the chairman of the group. In Wenling, Taizhou, there are three local seafood stalls that have been set up so far, and this one in Shanghai has been transformed into a mid-to-high-end private restaurant.

After pulling the sea restaurant two years earlier than Longtai entered Shanghai, in Taizhou, Wenling villagers earlier established a reputation, more southern Zhejiang businessmen regular customers, the second floor only four private rooms almost every day full. The restaurant does not have a fixed menu, and under normal circumstances, there are two stalls of 200 yuan per capita and 300 yuan per person, and the menu is drawn up according to the purchase situation of the day. Relying on Xinglong Group's advantages in ingredients, Lawanhai Restaurant has been able to build a raw material supply system in Shanghai that is comparable to that of Taizhou, with Wenling delivery in the early morning and Shanghai in the afternoon, and the freshness of the seafood is impeccable.

Chef Chen, the head chef of Lawanhai Restaurant, is a native of Taizhou, now in his 50s, and entered the industry at the age of 10, with rich experience and has been deeply involved in Taizhou cuisine for decades. Since the opening of Lahai Restaurant in Shanghai, Chef Chen has been in charge of the kitchen, often staying in the store, and is also happy to step out of the back kitchen to greet diners. The restaurant's signature is the first to recommend yellow croaker rice, straightforward Taizhou home roast, ginger and garlic stir-fried, small yellow croaker fried first and then boiled, light soy sauce cooking wine and other burning thick juice, salty and delicious. The small yellow croaker has a crisp body, the fish eyes are snow-white and turned outward, not to mention the freshness, the fish meat is soft and tender, and the soup is also delicious. The home-roasted pomfret also has the freshness of the small yellow croaker, without any fishy smell.

Sea urchin tofu has been loved by many diners, not the salt-marinated tofu used in Shanghai's Taizhou restaurant, but the softer texture of gypsum tofu, coupled with the fresh sea urchin hanging flavor from Shandong, the method is still the foundation of home roasting, the tofu is soft and delicate, and the soup is fresh and lush. The treasure island braised pork in Haixiaoguan is worth a try, the chef Chen used to cook in the canteen of the Zhejiang Provincial Party Committee, this braised pork has been widely acclaimed, the secret lies in the thick roast of the cauldron, the selection of regular black pork belly, the meat skin, fine meat, fat layer by layer, soft and glutinous fragrant, the meat has no miscellaneous taste, and the sweetness is lower than the gang's practice, which is very brilliant. During the fresh season, the anchovies at the Umi Restaurant are also a must, and there are even well-known restaurant chefs who are good at fresh water.

At a price of 300 per person, the restaurant will accompany the menu with crab. Depending on the season, the types of crabs in the restaurant are also different, and white crabs and blue crabs are mostly used, and occasionally you can enter the famous Sanmen blue crab, which is of very good quality, and the method is mostly home-grilled or soy sauce braised crab. The production of wild red shrimp is also quite amazing, the braised method does not cover up the sweetness of the shrimp meat, but the flavor is outstanding, and the shrimp meat is tight and elastic. Chicken radishes, stir-fried chicken hairy vegetables, cooking balls, flour balls and other local vegetables and farmhouse dim sum all have their own characteristics and tastes.

It is worth noting that many diners have reported that the stability of the restaurant's production is quite poor, and from time to time there are problems such as fish maw not being cleaned up, cooking vegetables not in place, and rice sandwiching, which is not unrelated to whether the chef is in the restaurant or not, and diners still need to be psychologically prepared. It should also be noted that the East China Sea is closed for fishing in summer and autumn, and the fish market is tightened.