Haihongchang is a long-established local seafood restaurant in Nanjing, and like Yu Huan and Guanye Bungalows, it also focuses on seafood hot pot. The difference is that Hai Hongchang emphasizes that seafood is a foreign species, and at the same time is known as creative seafood, which is mainly reflected in the exquisite plating. In recent years, there have been an endless stream of seafood hot pot restaurants that focus on exquisite plating. The quality of Haihongchang's seafood is still excellent, but the environment and service are somewhat lagging behind, coupled with the high price, which has been impacted by many new brands.
Hot pot and sashimi are the main items of the restaurant, and there are also a few roast meats, desserts, etc., and there are no stir-fried hot dishes. In terms of seafood, shrimp and crab, fresh fish and shellfish are all available, and there are many types. Some seafood is available seasonally and limited, so diners are advised to enquire in advance or make reservations. There are many varieties of seafood, but there are not many types of soup bases. The restaurant mainly serves clear soup, which is very light and has little seasoning. Overall, the flavor is a bit monotonous, and it is difficult to satisfy the tastes of different customers.
While most of Nanjing's seafood hotpot restaurants serve both domestic and foreign seafood, Hai Hongchang says that the seafood used is all foreign varieties, while emphasizing its preciousness and high prices. Alaskan king crab, black gold abalone and jade abalone, Girado oysters, New Zealand crayfish and other staples can also be found in Sea Shark Bay, Yu Huan and other stores, which is not very rare in Nanjing. Regardless of whether it is rare or not, Hai Hongchang's production is worth recommending.
Abalone is a frequent customer in seafood hot pot, Nanjing seafood restaurant mainly uses Dalian abalone, which is smaller, and Hai Hongchang mainly promotes New Zealand black gold abalone. The black gold abalone is dark all over, and the production is scarce. At the same time, due to the restrictions of the fishing industry, black gold abalone with a length of more than 12.5 cm can be caught, so the abalone on the table is quite large. The black gold abalone has a tight flesh, which is more elastic and tough than ordinary Dalian abalone, and is very sweet and mellow. Hai Hongchang cuts the abalone into thin slices, which is crispy, and if you prefer a fuller taste, you can look out for the eastern star grouper, king shellfish and king crab, all of which are fat and tender.
Most of the shrimp in the store are deep-sea frozen shrimp with varying quality. The shrimp is sufficient, about three to four taels, but the meat quality is slightly woody, and the umami is insufficient. Shrimp are sweet and tender, and are made into sashimi, sushi and shabu-shabu, each with its own flavor. The seafood is delicious, but it's also a bit monotonous, and the restaurant also uses beef as one of its signature ingredients. Hai Hongchang officially claimed to use Japanese Kobe beef, but its beef actually came from Dalian and was an improved breed of Wagyu beef.
In addition, when the soup is boiled, the soup base is full of aquatic umami, and the staff will add rice and scallops to cook it into a seafood porridge, which is served with side dishes. However, it takes about half an hour to cook the porridge, and at the end of the meal, there are few empty seats in the stomach of diners, and not many people move the spoon.
In addition to hot pot, sashimi is also a way to taste the original taste of seafood. Chef Umi has studied in Japan and values sashimi. The restaurant's sashimi menu includes ivory mussels, peony shrimp, alfonsino, king salmon, flounder and more.
Geoduck is thinly sliced and has a crisp texture but a slightly fishy smell. Diners may wish to opt for fresh fish sashimi for an even more delicious taste. King salmon is the top species of salmon, with bright orange and yellow croaker flesh, plump and smooth, and a rich fat aroma with a hint of milky aroma. Salmon meat is fatty and suitable for thick slicing, while sea bream is suitable for thin slicing, with moderate fat content, delicate meat and rich sweet aroma.
Haihongchang now has two branches, located on Hubei Road and Xinhua Road, and Haihongchang on Hexi Street is not its store, please pay attention to identification. The restaurant adopts an elegant Chinese design, with more private rooms, independent toilets and living rooms, and the environment is acceptable. However, due to the fact that it has been in business for a long time, the decoration style is a little old-fashioned, and there are also problems with outdated facilities. In addition, the professionalism of individual waiters is not high, and sometimes cold noodles appear, and even occasionally induce the consumption of high-priced seafood. The whole environment and service level are not in line with the positioning of Haihongchang's high-end restaurant.
