In this fast-spinning world,
There are always people who maintain the original intention of food,
No matter how the years pass,
Always adhere to the beautiful concept of "fresh every day",
Incorporate the taste of the sea into delicious R&D,
Pure and firm.
Sheng Ji Seafood - changsha's first affordable seafood restaurant,
Moving the sea inland gives diners in Changsha the opportunity to taste the freshness of the sea.
In April last year, ShengJi Seafood Kiln Ridge Store set sail with heavy makeup and opened the steam seafood mode.
Hundreds of categories, 100% visible live, this is the catering industry back to the basics of "steaming" to create a new starting point for healthy food is also the gospel of the people of Star City.
Walking into Shengji Seafood, the spectacular glass transparent seafood pond at the door comes into view, circulating live water aquaculture, all fresh seafood.
Guests fish on the spot, look at everything alive, and involuntarily drool over these abalone, lobsters, and scallops.
King crabs and bread crabs with teeth and claws, huge Boston prawns and Australian lobsters are heart-warming, and fish such as groupers and tiger spots swim happily in the pool.
There are a wide variety of snails and shellfish, and you can basically sweep away all kinds of seafood.
Look at this earbe is naughty, and it will eat you later!
Domineering king crabs, the largest weigh about ten pounds, each crab has a two-dimensional code label, proving that they are "famous". We asked for only six pounds of king crab, which was enough for ten people to share.
The white decoration in the lobby on the first floor is bright and atmospheric, and the dining area skillfully combines the characteristics of the restaurant with the theme of seafood, and the combination of elements and colors is harmonious and comfortable, with strong traditional Chinese details, there are also Western modern elements, the comfortable environment is like a spring breeze, the index finger is moving, and the guests eat comfortably and happily.
The private rooms and halls on the second floor are more low-key luxury with connotations, high-end atmosphere on the grade, privacy of the private rooms do not charge any service fees and no threshold, the hall can accommodate eighteen tables at the same time, is an excellent place to feast guests, party dining.
Neat and clean Cantonese-style Ming stalls with free seasonal fruits and ginger tea on one side.
Eating seafood, the most important thing is the original taste, pay attention to fresh taste, direct steaming practice, can fully enjoy the umami taste of seafood, but also extremely test the freshness of ingredients. Sheng Ji's table has an automatic steaming equipment, time, heat can be controlled to improve, even the lid of the steamer is raised and lowered from the ceiling, it can be said that it is fresh and steamed to see!
The novel steam seafood adopts a one-pot, two-food model, steaming up and down, placing seafood or vegetables on the upper floor, putting some rice on the bottom, plus the diners' favorite materials, etc., to base with golden soup. When the seafood feast is over, the seafood porridge that integrates seafood and vegetable essence at the bottom is also fragrant and smooth, which can be described as killing two birds with one stone!
The first steamed seafood dish is Roche shrimp, and the shrimp are still alive and jumping when they are on the table.......
The waiter pressed the button, the steam cover automatically hung down, adjusted the temperature, after a few minutes the steam cover rose, the hot mist was raging, the shrimp were red, extremely attractive! A few shrimp that jumped outside the bamboo basket did not escape the fate of becoming a plate of food in the end
After peeling off the shell, the shrimp meat is white and tender, and the fresh and tender shrimp meat still has a slight taste of "sea water",
People who previously said "cruel" ate the most unceremoniously!
Dipped in the store's homemade seasoning sauce, fresh and salty moderately spicy, the natural fresh and sweet shrimp meat adds a bit of spicy layers, eating is very enjoyable!
Garlic vermicelli steamed ear shellfish, thick garlic steamed melt, and the full shell meat complements, coupled with the silky bedding of the vermicelli, after pouring on the sauce, the rich taste, a bite down, the aroma is overflowing!
For foodies, a life without an emperor crab is not a perfect life!
In Sheng ji, you can eat three crabs in one place: steamed, flavored, steamed eggs, each cooking method has its own flavor.
The steamed king crab is mainly based on crab claws, which shows the delicious beauty of the crab to the fullest, and the crab meat with white flowers is plump and plump, fresh and sweet.
As soon as the flavored crab is on the table, the yellow is clear, the oil is shiny, and the large pieces of crab leg cream are rich in fat and beautiful in color, which is mouth-watering to watch!
The spices of Hunan cuisine taste, while tasting the fresh sweetness and richness of crab meat, you can also appreciate the fresh and spicy delicious.
The crab yellow and shell steamed with the eggs bring out the value and deliciousness of the king crab to the extreme!
Egg whites, egg yolks and crab yolks are completely integrated during the steaming process, absorbing each other and becoming natural and fresh.
In addition to seafood, Sheng Ji's Cantonese roasted pork and local Hunan cuisine are also quite good!
Roast goose is made of moderate fat and lean goose, plus secret ingredients marinated and charcoal roasting, the subcutaneous fat of the goose is completely melted into the goose meat, making the goose meat delicious and juicy, the meat is tender and smooth, the goose skin is crisp, and it looks shiny but not greasy at all.
Chao-style brine platter is a traditional classic dish in Chaozhou cuisine in Cantonese cuisine, with several different ingredients such as money belly, brine noodles, and brine claws, so that the platter has multiple layers of different tastes. The marinade is fragrant, smooth in the mouth, salty and slightly sweet, and has a good aftertaste.
As soon as the Yongzhou blood duck is served, it is accompanied by the rich spicy aroma of mountain pepper oil! The stir-fried duck meat is chopped small, especially flavorful, eat a bite, juicy and tender, caramelized, chewy.
Ginger, chili, mountain pepper, the aroma of all the condiments covers up the fishy smell of duck meat and duck blood, chewing on the tip of the tongue, only to feel spicy and spicy, refreshing!
Seemingly ordinary dry pot Ningxiang flower pork is the most under rice! The garlic sauce chili is fragrant, the fat and lean meat is properly matched, salty and spicy, delicious and delicious.
Seasonal stir-fried bracken is particularly popular, bracken and bracken are finely sliced, fried crispy, sour and super appetizing!
Other delicacies such as garlic ribs, boiled cabbage, toon omelette and other delicious and nutritious dishes.
It is worth mentioning that Sheng Ji even the extremely ordinary old noodle steamed buns are also greatly praised! The noodles are soft, fluffy and chewy, and it is excellent to eat as a staple food.
When the seafood is eaten cool, the porridge at the bottom of the pot is also good, and the rice porridge boiled out of pure water absorbs the soup of various seafood very well, sprinkled with a little green onion and coriander, super sweet and delicious.
Wonderful feast, delicious steam seafood,
It was just the right time for spring,
Meet up with friends, bring your family, and share the taste of the sea!
Changsha Shengji seafood
Yaoling store: No. 294 Renmin Middle Road
Haiyue Store: No. 668, Section 1, East Second Ring Road
Per capita consumption: 80-100 yuan