Regarding Taizhou seafood, all kinds of diners have made comments, which can be summed up in one sentence: the shape is unseen, the eating method is unheard of, and the taste is consistent, that is, "fresh"!
Seafood and seafood are a fresh word, but a fresh word is not enough, gourmets believe that eating seafood has a threefold realm: one is delicious, the second is fat, and the third is sweet. Taizhou people's highest evaluation of seafood is the word "fresh and sweet".
No, just in the past two days, located on the third ring road in our district, a restaurant called "Taizhou Seafood City" has been opened, and the owner Xu Huijun said that he hopes that the original Taizhou small seafood can "climb" into the table of local diners in Shangyu.
The dining environment is comparable to that of a star hotel
Compared with the gorgeous luxury of star hotels, restaurants like such a single building hidden in the north of the city mostly take the route of exquisite elegance and chic style, highlighting the petty bourgeois mood that is not noisy and not arrogant. "Taizhou Seafood City" is such an exquisite seafood restaurant, although it is some distance from the downtown, but the excellent space of the single-family building ensures a relaxed and leisurely atmosphere, which makes people feel romantic.
Walking into the hall of "Taizhou Seafood City", it is attracted by the rich atmosphere of the decoration, whether it is a simple wallpaper, or a modern downlight, or a unique dining area, it makes people feel the cool sea breeze, full of fresh seafood, the boss specially customized a fishing boat is placed in the à la carte area, in order to ensure the freshness of seafood, the boat board is covered with a thick layer of ice.
"The environment is particularly good, the first time I came here, I was attracted by the decoration style here, or it is more petty bourgeois." Citizens said that walking into the "Taizhou Seafood City" and seeing fishing boats will make people refreshed, and there is a reverie of being in seafood, blowing the sea breeze, and about to taste seafood.
"Because there is a belief that to be a restaurant with style, not only to make a style in the environment, but also in the dishes and services." Xu Huijun, manager of "Taizhou Seafood City", said that continuing the tradition of the first seafood city he opened, the store's consumption positioning level is higher and the service is more thoughtful.
With price and taste, capture the stomach of consumers
As we all know, the consumption positioning of all popular restaurants is very accurate, and the positioning includes four main parts: product positioning, consumption positioning, service positioning, and environmental positioning.
Behind the hot business of "Taizhou Seafood City", in addition to stripping away its environmental factors, the main reason is that its own products are not only not much different from star hotels, the consumption level is mainly positioned in the middle and high-end, and the price of vegetables is civilian.
Similar to the family dinner consumption of Grandma's family, "Taizhou Seafood City" has many seafood categories, because it is necessary to meet the consumption preferences of different groups, so its product positioning is more extensive, with products that other seafood stores do not have, such as mu fish mouth, bird snail, sand garlic and other characteristic small seafood, which has become a highlight of the restaurant.
"Although the seafood is relatively fresh, if you sell it at a high price, you still can't do it." Xu Huijun said that the requirements for the ingredients and ingredients of his seafood are very strict, but the price of various dishes is very close to the people, ordinary consumers eat, spend about 100 yuan per capita, and can also eat authentic Taizhou small seafood.
"This price, even in Taizhou, is not much different." But in the transport to Shangyu, but also to add the cost of transport preservation and so on. Xu Huijun introduced to reporters that because they all take goods from the dock and transport them directly to Shangyu, they have stripped off the middleman's link, so the price will be much closer to the people.
Matching the price, and of course the taste, the characteristics of Taizhou seafood can be summarized as "fresh and sweet". Explained by a more characteristic local dish, sand garlic, these two words can be interpreted more.
As a coelenterate, the scientific name of sand garlic is also called sea anemone, and this sand garlic often eaten by Taizhou people is called star insect-shaped anemone. Anemones like to roost on sand, which cannot be separated from the sea, and within a few minutes of leaving the water, they will collapse like a pile of mud. As soon as it was put into the water, it squirmed its barrel-shaped body. When it was in the water, it was the size of a duck egg, and when it was made into a crispy sand and garlic soup, it was the concentrated essence, and the size was reduced to half of the spring roll. The crispy sand garlic soup looks a little turbid, seemingly not refreshing, in fact, the taste is extremely beautiful, and the umami taste runs into the soup to hook the tongue and the heart, wrapped between the lips and teeth, and hooks the pleasure of the taste buds. It's a shock for first-time eaters of this soup, because it's so fresh and flavorful! The texture of sand garlic is also special, a bite, crunchy, is tough with a crisp, and the taste is also very authentic.
Do word of mouth and service
Taizhou seafood, there are many ways to eat, there are raw food, home roast, braised, white-seared, pickled dried fish, drunk, paste and grinding sauce... Jiaojiang, Luqiao, Huangyan and other places near the sea, seafood varieties, fresh, cooking to put ginger, garlic white boiled, to maintain a fresh original taste; almost every dish in Yuhuan is related to seafood, and the combination of various other ingredients is also more close, even if it is a staple food, with fish rice, yellow fish noodles, fish skin wontons, are also linked to seafood; rooftop, Xianju mountain, seafood is mostly braised, added to the yellow wine, the taste is slightly heavier; Linhai is the old Taizhou capital, seafood practices integrate Taizhou seaside, mountain areas of various cooking methods, a collection of Taizhou classic dishes.
"Bring Taizhou small seafood to Shangyu, so that the delicious taste of small seafood is no longer just a memory, but a delicious taste that can be seen, touched and eaten." Xu Huijun said, "I bring this unique flavor of small seafood, a memorable seafood story, and a seafood love affair in my hometown to Shangyu, hoping that the landing of Taizhou Seafood City will make Taizhou Small Seafood Club an indispensable part of Shangyu catering, walk on the table of ordinary citizens in Shangyu, and bring the people of Shangyu a unique tongue tip enjoyment." ”
At the same time, in order to do a good job in the service of the restaurant, Xu Huijun also learned from the management mode of his own troops, requiring every employee of the restaurant to do a good job in the sorting out of the seats and the service work of the staff in accordance with the standards of the star hotel.
At the same time, in the price of seafood, Xu Huijun requires that every kind of seafood in his store must be clearly marked at a price, and put an end to the use of vague prices such as "market price" to sell to consumers.
"This is also a word of mouth, and consumers do not have to be afraid of being slaughtered." Xu Huijun said.