ZI YANG

In Fuzhou, if you want to eat Fuzhou cuisine, go to Ziyang Seafood Restaurant. In addition to traditional Fuzhou cuisine, this restaurant also introduces seasonal new dishes from time to time. Every time you go there, you can taste different dishes, which is quite innovative. In addition, their service is good. During the meal, waiters kept coming to change the plates and ask about the meal.

A friend of a friend recommended this restaurant in a hotel. We didn't make a reservation in advance. When we arrived, the front desk said that if we didn't make a reservation in advance, we would need to wait for a table. The front desk also enthusiastically told us that they would keep an eye out for us, and we were called immediately. The service was very enthusiastic. The restaurant mainly serves seafood. There is no menu, so you can order directly from the fresh food area. The overall product is good Signature lychee meat: sour and sweet and appetizing, there are a few pitted lychees under the meat Xinghua fried noodles: I had fried noodles in another restaurant at noon and thought it was very delicious, so I continued to order it for dinner. The Xinghua fried noodles here taste better Garlic fried cucumber flowers: I like cucumber flowers very much, and I was very excited to see cucumber flowers here. The garlic fried taste is also very good Stir-fried fresh squid: I personally think it's just so-so

Ziyang Seafood Restaurant is a restaurant that I particularly like. I have been there several times, but I am only writing a review this time because I don't want too many people to know about it and avoid it being too crowded. This time we had their signature roast duck, which is also a dish that customers often order. We sat there and saw that many tables ordered roast duck. Their roast duck is sliced ​​for you on the spot by the chef. After it comes up, there are two plates. The waiter said that it can be eaten in three ways: the skin is dipped in sugar, the meat is dipped in sauce, and it can also be eaten wrapped in lettuce. Each taste is very good. In addition, we ordered dragon gall fish pot, mustard duck feet, Nanping beef and other dishes. The overall quality is very high.

Ziyang Seafood Building, address No. 127 Changle North Road. It is the building of Xinziyang, at the intersection, very easy to find. Front dish: Honey juice six sweet potatoes, I don't know if I thought carrots, cut into a small piece, with honey at the bottom, especially sweet. Seasonal homemade Guling spicy cabbage is also our companion gift, very suitable for breakfast with porridge. Ziyang classic sea oysters, precipitated sea oysters for 30 years, very crisp. One of the signature dishes here. Staple food: Ziyang Fruit Wood Roast Duck, Master Cart, On-site duck, skillful, roast duck fragrance floats the whole hall. Hand tore duck rack, with the seasoning powder next to it. Seafood fried Xinghua powder, Japanese Zhaoyi (I don't know if it is these two words), plus Xinghua powder from Putian. There are other ingredients such as shrimp in it. I can't help eating a lot if I don't like staple foods. Handmade vegetable cakes are also said to be a dish with a high order rate. Soup: Ziyang Ginseng Homing Pigeon, the soup tastes light and not greasy, very tonic. Hakka wine brewed osmanthus white , white oyster is very bulletproof. Main course: Ziyang sauce roasted pig's trotters, one of the signature dishes here. The master of leeks and his close disciples come out of traditional leeks. The entrance is still sweet, and it is a bit spicy after eating. Ziyang is a bit like a big pizza, with seafood such as seagulls added. Culley, rare to use a casserole to make cauliflower. Ziyang Xiang-style mandarin belly, season Xiang-style mandarin Zhanjiang oyster, the bottom of the pot is chicken soup, a little spicy, hair belly 7-10 seconds, oyster 30 seconds. People who can eat spicy food can drink the soup directly, which tastes very good. Drinks: passion fruit juice and corn juice. Finally, the dessert is the season-opening papaya fresh sleigh, and the fruit platter is red and red, with red dragon fruit, cantaloupe, small tomato, green dates and grapes.

Generally, it is an old store that has been open for more than 10 years, and Ziyang's seafood restaurant has been open for 30 years. From a river fresh fried, to today's affordable seafood restaurant, the same is the quality control. There are traditional stews, and it is inclusive of Cantonese cuisine and Hunan cuisine. Fruit wood roast duck, duck skin crispy musk, simmer sugar to eat, knock on~ lotus leaf cake wrapped in the outside scorched duck meat, spring onion, cucumber strips, sauce, is also quite delicious; their family's blessing jumps the wall ingredients are rich, the soup is rich, full of fragrant mouth; Wenhuo slow-moving pigeon, each soup contains a tonic fragrance, sticking Qiu Yu just right; Hunan-style black beef belly is also quite amazing, crispy taste is just right; Garlic fans steamed board crabs, clams, light red snail slices ... are very good, the seafood ordered is cheaper than the supermarket, it is indeed a good place to eat!

I haven't been here since the re-installation opened. I came to dinner with my colleagues today. The dishes and environment have indeed improved. Roast duck and clams have been added, and I feel quite distinctive after the taste. The taste of the old Ziyang still retains a large part, although I miss the previous potside, big mess... But there is no resistance to the upgraded dishes. It is the hard truth to eat. It is the real opposite to the fancy one seeking innovation.