When it comes to seafood in Beijing, if you’re looking for a high-end restaurant, it’s definitely Shunfeng.

But we ordinary people have no money to eat from public funds.

Therefore, the highest level is the roast goose level.

Eating "post-modern" seafood in Beijing is always synonymous with temptation and gluttony. They look coquettish and taste full of carnal texture. The scene is basically a large water tank filled with luxury.

Therefore, in Beijing, a place where there is basically no seafood, the subtext of "eating seafood" in the early years was luxury and status. It doesn't matter whether it tastes good or not, the key is to be "vibrant".

In my memory, the seafood around the 1980s was always fresh and had to be transported by air. It was not possible to buy it from the Hongqiao market.

The restaurant also looks like a restaurant with tassel curtains and soft-covered walls, very Cantonese and Hong Kong.

Nowadays, Beijing has experienced rounds of fashionable dishes. Seafood is no longer such an iconic word. People have begun to realize that it is a dish, nutritious and delicious. As a result, seafood has begun to become humane in Beijing.

culture, various interesting restaurants appeared, and with the concept of design, unique Beijing culture began to be displayed in restaurants. People finally discovered that restaurants can also be a place to display modern design art. Seafood began to become "post-modern" in Beijing.

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At the same time, there are still small storefronts in night markets, friendly bosses, shy working girls, and seafood restaurants with great taste at prices that everyone likes.

The belly is filled with all kinds of seafood, and their beauty builds a beautiful home in the brain - a roof of lobsters, walls of conches, carpets of shells, sofas of sea urchins... a home for seafood.

Shunfeng Seafood Restaurant Special Recommendations: Baked Crayfish Baby: It may be difficult to remove the meat from raw crayfish, and it may be wasteful. Anyway, lobster baby is not eaten as sashimi.

The most common thing to eat is crayfish lobsters that are steamed or baked with the sides open. The seasoning is mixed into the meat. The skin of the lobsters with the sides open is bright red and the meat is white. They look very appetizing and taste delicious.

However, there is also a very original method, which is to "grill" it. Just add some salt to taste, and it tastes more like seafood.

Japanese-style frozen abalone: ??If abalone is dried, a good abalone will definitely cost no less than 500 yuan.

Fresh abalone is much cheaper. The price of new abalone in the restaurant is about 300 yuan per pound. It is delicious to slice the fresh abalone and eat it in a pot. This is how you eat it at Asen Abalone Restaurant in Beijing.

The abalone is sliced, cooked with Japanese sauce, and then cooled. The Japanese-style frozen abalone is a specialty of Shunfeng. It is very trendy and has a wonderful taste.

Malay fried snails: Countries and regions near the sea are very good at cooking seafood, and they are very good at combining the taste of their own national habits with seafood to cook familiar, innovative and delicious dishes.

As for us, we must have the spirit of "use-ism".

Use Malay seasonings - curry and bay leaves to stir-fry conch slices. It has a very Malay taste, but for "big men", the taste is very fresh.

Clam for pearl: Scallop is the beautiful princess among shellfish. Various seafood restaurants like to cook scallops, and diners enjoy it.

Shunfeng's Habei Huanzhu dish is classic because of its meaning.

Cut the scallop meat into small cubes and stir-fry it with green beans, diced ham, and corn kernels. Place the scallop on one side of the plate with its mouth open, and sprinkle the fried gold and silver grains on the inside and outside to add pearls to the clam.

It sounds very appetizing.

Elephant Plug Crossing the Bridge: I don’t like Elephant Plug very much. Looking at its extended long trunk, I always feel very hairy.

However, eating is another story.

Wash the elephant pullout until it is as clean as snow, then cut it into slices, boil it with the prepared stock, call it "crossing the bridge", and then eat it with the sauce.

Elephant bark has a crisp texture, a little bit of chewiness, and no greasy taste, making it very enjoyable to eat.

Food places: It is rare to go to Shunfeng to eat, and the people who go to Shunfeng to eat are often "big people" who drive Mercedes, BMWs and the like. Small people like us are not willing to use our salary to eat at Shunfeng.

On weekdays at work, I had several cocktail parties at Shunfeng Restaurant, so I was lucky enough to enjoy its delicious food.

Shunfeng Restaurant is really the big brother among Beijing seafood restaurants.

Founded in 1989, it is one of the top ten catering companies in China.

Shunfeng is one of the three high-end restaurants in Beijing - high-grade decoration, high-grade service, and high-priced dishes.

However, if you want to be a modern gourmet, I would still advise him to eat at Shunfeng more often, just because his dishes are outstanding.

In the food culture of Chinese food, if there is something missing, it should be seafood.

Historical civilization originated from the Central Plains, and since there is no sea in the Central Plains, seafood is definitely missing from the food culture.

The food culture in the middle and lower reaches of the Yangtze River is very developed, but it is limited to fresh food from rivers, lakes and rivers.

Although Southern Guangdong, which is close to the sea, has a history of eating seafood, it lacks a profound food culture and only some dry goods have been developed.

Until today, the development of transportation has promoted the spread of seafood culture across China.

Therefore, seafood culture in diet is a new topic.

Shunfeng Restaurant is not a "time-honored restaurant", but it is an original restaurant that sells seafood.

In more than ten years of development and operation, they have combined southern seafood cooking methods with northern tastes, and integrated Chinese and Western cooking methods to create many high-quality seafood dishes.

If you want to be a modern gourmet and want to understand the emerging food culture of seafood, you should go to Shunfeng to get a feel for it.