Known as the province of a thousand lakes, Hubei is one of the three major freshwater fish farming areas in China, and the abundant aquatic products have given the locals a habit of eating fish and meat. However, the bulk fish in Hubei are mainly represented by Wuchang fish (tuantou bream), silver carp, grass carp, etc., and most of them are spiny "behemoths". In contrast, although seafood ingredients are more dependent on logistics conditions, they have better flavor and taste, and they have been in Wuhan for a long time. The restaurant specializes in Cantonese steamed seafood, with outstanding service and environmental standards.

Coarse tea light rice was born in 2000 and operates fusion dishes. The founder of the brand has worked in provincial agencies, and its core team also has experience in receiving dignitaries, and is still handy in running catering. The names of coarse tea and light rice stores are different, and the positioning and cultural atmosphere of each store are also different. Compared with Hubei, Hunan and Guangdong fusion dishes, the steamed fresh series is more special, the dishes are mainly seafood, and the rest of the meat and vegetarian side dishes are also steamed and eaten in the cage drawer. This kind of solution is very rare in Wuhan, and although it was born in 2015, it is still amazing in Wuhan.

Shellfish and snails occupy half of the seafood plate, and the ingredients mainly come from the Bohai Sea and the East China Sea. Under modern logistics conditions, it is not difficult to keep snails and shellfish alive. In addition, the store summarizes the best steaming time for various ingredients, and the cooking process is all operated by the staff, and there is no difference in the processing process.

The flower nails, flower snails, and clams are not large, and the store is steamed in the original flavor, and for a long time, this original flavor has also been regarded as the mainstream of seafood. Larger shellfish such as scallops, scallops, knife shells, and swan eggs are cooked with knives and are worth trying. The store provides two options: minced garlic and chopped pepper. Among them, scallops are often paired with vermicelli, and yellow scallops and hemp knife shells are additionally served with fungus and enoki mushrooms, and the ingredients do not cover up the sweetness of the shellfish meat, and the taste is smooth, and the taste is delicate and layered.

The shrimp are freshly steamed with original flavor, and there are Jiwei shrimp, Roche shrimp, Ecuadorian white shrimp and other options. Jiwei shrimp is the most common, and the chilled Ecuadorian white shrimp is an imported ingredient, its size is close to the palm of the hand, the taste is very delicate, and the flaw is that the taste is relatively light, and the "seafood" is not strong. The shrimp is not large, and the salt-and-pepper scheme tastes better than steaming. Roche shrimp can be grown in fresh water, but the main production areas in China are concentrated in South China, and coarse tea and light rice can still ensure that the ingredients are fresh, sweet, and have an excellent reputation, which is an unmissable option in the store.

The original steamed water production capacity reflects the original taste, but the flavor is a bit monotonous, and it is only wise to use the dipping sauce to show it. Cantonese seafood soy sauce, mustard and other dipping sauces are the most classic, and the store can cover a wider audience of tastes, providing more than a dozen additional toppings such as spicy hoisin sauce and garlic sauce. It's rich enough to go with your own flavor plate.

The restaurant serves grouper, but the only steaming ingredients are green onions, ginger and tempeh, and the finale is usually led by king crab, geoduck, Boston lobster, Australian lobster, and snow crab. After steaming, geoduck loses its original crispness; There are fluctuations in the quality control of king crabs; In contrast, lobster is more noteworthy, its quality control is stable, the ingredients are fresh, the steamed meat is firm, and the taste of the dipping sauce is not monotonous. The prince crab also has advantages, its meat is always full, and the crab shell is used to steam eggs, which can be eaten in one meal. The much-sought after Liangzi Lake mitten crab is served in autumn, which is a local river fresh, and the rich paste and yellow are the focus of the taste.

In addition to tasting aquatic products, you may also wish to order meat and vegetarian "land dishes", there are about 20 kinds of categories, although it is simply steamed, but the heat is appropriate, and diners still harvest delicious. It is recommended to give priority to the smooth beef, which is one of the must-eat items in the Cantonese congee base hot pot that is similar to steamed fresh. Beef is not imported, its fat content is appropriate, there is no fishy smell after steaming, the fragrant and tender taste is very charming, the price of the dish is only about 50 yuan/200g, and the cost performance is commendable.

Coarse tea and light rice have a solid position in Wuhan, and their innovation ability has contributed a lot to this. In 2016, the steamed fresh series improved the seafood barbecue section, lobster and Aolong ushered in the baking plan, and abalone snails and clams were also grilled with garlic. Don't miss the garlic grilled abalone, which has no fishy smell compared to steaming, and when the moisture is forced out, it has a more brilliant taste.

Thanks to the store's innovative management model and salary feedback mechanism, the staff in the store are more motivated than ordinary restaurants. In addition, the mobility of its grassroots service personnel is also significantly lower than the average level of Wuhan. In this context, the level of service is outstanding, the staff are gentle and active, and they are fully considerate of customers when helping to choose meals and flavors.

However, there are also flaws in steaming, the number of staff is on the small side, and if the dinner time is at its peak, each waiter needs to take care of 4-5 tables, which will inevitably show fatigue, and the best time to taste it is undoubtedly at noon. In addition, the number of pot stoves is limited, and the best taste can only be obtained by steaming a single category at a time, so don't choose a seafood platter, which seems affordable, but the one-pot stew scheme is rough, resulting in a loss of flavor. It is recommended to order a single item, and the steamed and exquisite ingredients are most suitable for small private meetings of 2-4 people.

The interior of the store is beautifully decorated, which undoubtedly adds to the party atmosphere. The store is a typical focused style, with a dark lobby and a dim look with little light in the aisle. There are warm yellow spotlights at the dining area, which can not only satisfy the appetite, but also reflect the dim corridor, and bring a more intimate sense of space, which is very suitable for negotiation. The leather-upholstered wooden chair is both beautiful and comfortable, which is also a reflection of the steaming style.

The steamed fresh series was founded in the coarse tea and light rice Yanjiang Avenue store, and the environment of the Shanwaishan store and the Oceanwide store is slightly "fast fashion", and its chefs are trained in batches in the Yanjiang store, and the priority is to recommend tasting the Yanjiang store.