Opening time: 5:00 pm to 4:00 am

It is said that close to the river seafood is a "black and white battlefield". No fewer than 50 percent of the owners of nighttime seafood stalls have another identity. By the time it gets light, they become operators in the agricultural and aquatic markets in the near river. As you can imagine, the one-stop business model, good and cheap seafood supplies naturally nothing to say. Roasted oysters, shrimp, tofu fish, shrimp mushrooms fried yellow rice cake, braised octopus, blood clam, scallion oil seaweed, the vast majority of the stalls restaurants to take the credit are not in the picture.

When ordering, the restaurant owner will be very polite, said Xiangshan, Shenjiamen, Nanji Island, Shipu East China Sea small seafood less, like the South China Sea deep sea seafood will not be less, but the price will naturally rise. In addition to the traditional soy sauce burning, white burning, iron plate, scallion oil, many owners will also change the similar home burning secret, Cantonese cooking and other flavors seafood burning method.

Tips for diners

Sorting out live shellfish

Live shellfish such as arkshells and clams, once dead, will soon deteriorate and become inedible. This kind of aquatic products are easy to distinguish between the dead and alive: live arkshells and clamshells are tightly closed, not easy to open, when the mouth is open, come close when touched.

In addition, the phenomenon of watering razor clams can sometimes occur. Some vendors in the sale of water before the dry razor clams will be soaked overnight or even longer, the sale of razor clams to "fatten" after the whole body paste mud, its appearance and dry razor clams similar.