Hidden on the roof of Huanglong Wal-Mart, the Wanghai Bird Song Flower Fragrance focuses on steamed seafood, which is similar to the popular restaurants in the city. Different from Zhen Xiang, Wanghai also provides rich ingredient processing methods such as boiling, stewing, stir-fried in scallion oil, and jelly, breaking the single steaming method, and the dishes are richer in style and novel in taste.
Riding the wave of popularity of high-quality restaurants, similar steamed seafood restaurants have sprung up in Hangzhou, and Wanghai is also one of them. In fact, the restaurant's subordinate Bird Language Flower brand has been established for nearly 20 years, and it also has Yuexiang and Yuexiu brands, which mainly specialize in Hangzhou cuisine and Cantonese cuisine, and its strength is strong. On this basis, Wanghai has absorbed Cantonese and Zhejiang-style cooking techniques such as typhoon shelter stir-frying, Cantonese steaming, and home roasting, which are in line with the public's taste.
Boston lobster, Dungeness crab, cod, octopus and other common ingredients are all waiting to be fished out and processed in the seafood pool in the middle of the restaurant. Boston lobster, which is crowned as the star seafood of Wanghai, is mostly steamed with garlic and shallots. The shell and sliced shrimp are covered with onions, garlic and vermicelli, bringing out the firm and delicious flavor of the shrimp meat. Also a star is Dungeness Crab, a crab that is mostly produced in the United States and is known for its meat yield of up to 24%. With its thick flesh and fat cream, it is enough to show off its charm just by steaming it. The ingredient named "Tianshan Snow Fish" seems mysterious, but in fact it is just a mediocre freshwater cod, and its quality is sloppy but over-touted, and it is not worth ordering by customers.
In addition to the above-mentioned star dishes, a large number of cheap seafood such as clams, prawns, razor clams, scallops, oysters, shrimp and so on are more popular. The combination of various ingredients and cooking techniques is a fun part of dining in Wanghai, such as jelly prawns, boiled prawns, and home-cooked pomfret. It is worth noting that steamed staples such as Angus beef, garlic vermicelli okra, dried seafood noodles with sauerkraut and Cantonese claypot rice are stable and taste good.
The exquisite and delicate dining environment is one of the highlights of Wanghai: the semi-open open stove stall is decorated with flags, which is quite Japanese-style; Wooden elements run through the whole store, and the atmosphere is warm and warm; The seafood pool in the center of the restaurant is also very immersive, making people feel like they are in a traditional seafood restaurant. The service commensurate with the environment is also worth mentioning, the waiter can explain the best cooking and pairing of ingredients in detail, the attitude is gentle, the language is polite, but the meal is a little lacking in manpower during the rush hour, and the service is slow. The dining room has a dense and orderly layout, a strong sense of privacy, and a large number of private rooms are available, which is very suitable for family and friends gatherings. It should be noted that the restaurant does not yet serve Australian lobster, king crab, abalone and other precious seafood that is often used for banquets.
The location of Wanghai is not easy to find. Customers who drive are required to follow the ramp entrance and drive their vehicles to the rooftop parking lot of Huanglong Walmart. If you drive to the depths of the parking lot, you will see the shop. It takes a lot of time to walk to the store.
