In Nanjing's seafood industry, hot pot occupies the mainstream. In fact, hot pot is just a very simple way to process seafood and at the same time has a single flavor. Hong Kong-style seafood will be prepared with different cooking methods and seasonings according to the characteristics of the ingredients, which not only highlights the umami, but also enriches the taste. Most of Nanjing's Hong Kong-style seafood restaurants are mainly hot pot, but they work harder on the soup base, and tend to be "nourishing". Zhen Kee has been in business for more than 10 years, and the founder is from Macau, where diners can find authentic Hong Kong-style seafood flavors.
Zhen Kee specializes in seafood and café dishes, with the former playing the leading role and the latter playing a supporting role. There are many seafood products on display in the seafood pool, and customers can choose from them directly, order them and cook them as soon as they place their orders, or they can order according to the menu. Abalone is a favorite of seafood lovers, and Nanjing restaurants often boil it or make it into abalone rice. The abalone in soy sauce is even more fragrant. The abalone is steamed with shredded chili peppers and tempeh, which has the sweetness of seafood and the flavor of soy sauce. Abalone is not large, but it is also fatty, thick and full-bodied.
The processing method of shrimp crickets is also relatively rare, and the typhoon shelter method is used instead of the common pepper and salt. Typhoon shelter is a cooking method that originated in Hong Kong, and its uniqueness lies in the addition of a large amount of fried garlic and served with chili peppers, etc., which is rich in flavor without taking away the sweetness of seafood. The crispy minced garlic and smooth shrimp cricket meat have a suitable taste, and at the same time, they are charred and salty, which is satisfying. The spicy hop snail udon has a unique flavor. The snail meat is exposed on the outer edge, and the restaurant also has bamboo skewers for diners to pick and choose the meat. The soft and tender snail meat is dipped in the sauce, and the wine fragrance removes the fishy smell, which is spicy and refreshing. The udon at the bottom of the plate absorbs the umami and spicy juice of the snail, and the taste is refreshing. In addition, large seafood such as Australian dragon, geoduck, wave dragon and king crab are also available, all of which are very fresh.
Unlike seafood restaurants such as Guanye Bungalow, Yu Huan and Hai Hongchang, Zhen Kee does not pay attention to decoration design, and its style is relatively simple and even slightly old. Remember the appearance of an old-fashioned tea restaurant, with a compact layout, medicinal wine, fish maw and other dry goods placed everywhere. The restaurant has several private rooms, and the decoration is average, not very spacious. The service is not outstanding, the clerk is responsive, but the attitude is not positive and not enthusiastic enough. The environment and service are average, while the fees are expensive, but they also match the quality of their seafood. If it is a business occasion such as a banquet, cherishing should not be the first choice.
