jiang gang, located on the west coast of the South Yellow Sea, is a natural fishing port and a hometown of seafood. Nearly 1 shoals in offshore fishing grounds are known as the largest "live fish reef" in the world's oceans, and have become ideal spawning grounds, feeding grounds and fattening grounds for marine life. There are more than 18 species of benthic animals and more than 15 species of fish and swimming animals, which constitute the wonderful landscape of storing seafood in beaches and breeding seafood in waves.
The cape snail in Da Nang has become the favorite of the northeast people, the yellow snail in Da Nang has become the delicacy of Jiangnan people, and the "Chinese eel" in Da Nang has become a must-buy main course for housewives during the annual eel-eating festival in Japanese island countries. Porphyra yezoensis in Da Nang is known as the "longevity dish" of the public, and the axe clam in Da Nang was once a favorite seafood tribute of the imperial palace in history.
In recent years, jiang gang, Dongtai City has seized the best opportunity of "connecting the world with world heritage sites" and made every effort to build a characteristic brand of "beautiful town and seafood town", and simultaneously promoted the 1-mile green belt of Haidihe River, the 3-mile scenic belt of Xiangyang River and the supporting project of Liuli seafood dining street, making "World Heritage Town" a "dazzling constellation" on the map of eastern Xinjiang.
More than 2 distinctive and coquettish seafood restaurants, such as Shell Girl Seafood Restaurant, Cape Fisherman's Hotel, Haizhiwang Restaurant, Kongjia Restaurant, Yangji Restaurant and maocai, have become "World Heritage Towns" on the "Qiliu Road Seafood Restaurant Street" with a strong smell of seaweed.
The "Da Nang Fine Cuisine Restaurant" at the east end of the seafood restaurant street was founded by Zhang Youjin, a local retired soldier and fisherman's son. After entering the museum, what surprises people is an ornamental specimen made by a sea sand fish king with a length of 1 meter and 8 centimeters. He made full use of the geographical advantages of listening to the sound of the tide and knowing the blue head fish, followed the seasons and the fishing season, and personally went to the port to board the bow, harvesting white pomfret, spring fish and small eyes in spring and clam, mud snail and four-cornered clam in summer; Harvest saury, swimming crab and prawn in autumn; Harvest small white shrimp, wave-repelling fish and winter hairtail in winter. The natural game of seafood in Hong Kong meets the needs of diners from all walks of life, and diners keep coming all the year round.
Mr. and Mrs. Cui Xiaoxiang, the shopkeepers of Haiyun Hotel, who are separated from the Longwang Ancient Temple by a wall, adhere to the principle of "winning the reputation with honesty and building the brand with characteristics", and keep close to the new trend of popular tourism. They regard visitors from all over the world as their families, warmly serve customers from all over the world, undertake diversified home cooking, and retain a batch of repeat customers. A boss surnamed Ding, who is in his fifties, started his business in Xuhe Town, Dongtai. Every time he returns to his business from his hometown in the northeast, he always goes to Haiyun Hotel to taste local seafood. He said emotionally: "The true feelings of Dongtai people have held my heart, and the delicious food in the East Taiwan Sea has kept my heart."