Changsha, which is deep inland, does not have any advantages in seafood diet, and compared with the eastern coastal provinces and cities, Changsha has many fewer mid-to-high-end seafood restaurants. For some Changsha people who like to eat seafood, among the few options, Dayu Haitang is the best place to go. The restaurant company that runs the restaurant built the same excellent seafood in Changsha in 2017 through the experience gained from operating a high-end seafood restaurant, Yue Ding Hui, in Xiamen.
The variety of seafood dishes is the benchmark against which a seafood restaurant is measured. More than 400 kinds of seafood are gathered in the store, which can bring diners a seafood feast. Whether it is the common eastern star grouper, geoduck, abalone, or king crab, blue lobster, and safflower crab, the seafood of Big Fish Haitang comes from all over the world, and the freshness is good through the whole cold chain transportation. Each day has a different seafood theme, with Australian lobster on Monday, Thai black tiger prawn on Tuesday, Chilean king crab on Wednesday, New Zealand crayfish on Thursday, and Japanese blue flag tuna on weekends.
Some diners may have doubts about the availability of seafood in the buffet style, so the restaurant is also very aware of this, so the store has plenty of seafood buffets to take almost anywhere. Da Yu Haitang provides a small hot pot for every diner, and the base is Kunlun Mountain mineral water with ginseng, and sometimes chrysanthemums, although its so-called nourishing effect is impossible to verify, but for diners, such ingredients are enough to reflect the sincerity of the restaurant.
Sashimi is a must-have at seafood restaurants, and at Daiyu Kaitang, diners at each table are given a sashimi appetizer with slightly different seafood depending on the theme of the day, and some seafood can also be picked up at the pick-up area. Among them, the salmon is thick and fresh, and the entrance is tender and smooth; The abalone is white and clean, without any fishy smell, full and sweet; The meat of New Zealand crayfish is Q elastic, with a slight hint of crispiness, and the unique sweet taste of seafood is very obvious; The sea urchin is smooth and delicate, and the flavor is rich.
The aged dish of large fish and sea urchin will also impress diners. Crab Treasure is mixed with crab meat and cheese and grilled, its aroma is rich, and the entrance has both the softness of cheese and the tenderness of crab meat; Foie gras is topped with caviar, which is plump with fat and sweet and refreshing. In addition to the above dishes, the store also has a good supply of beef and mutton, Häagen-Dazs ice cream, Macallan desserts and more.
The dining scale of Big Fish and Begonia is among the best in the seafood industry in Changsha, with an operating area of 4,500 square meters, which can accommodate more than 500 diners at the same time, including more than 300 hall seats and more than 10 private rooms. The interior of the restaurant is transparent and bright, and there is a good sense of distance between the different seats. It is almost difficult to find problems in terms of service, and the waiters are trained in place, with a warm and polite attitude, and they can also add soup and withdraw dishes in time.
As the best seafood restaurant in Changsha, Dayu Haitang leads its peers in consumption, with an average of nearly 400 yuan per capita. It is worth mentioning that, unlike seafood restaurants in first-tier cities, seafood restaurants in Changsha generally do not charge service fees and processing fees.
