Jiangsu Dongtai Jianggang seafood restaurant street is full of fire to welcome guests.

In the autumn season, the reporter walked into the "seafood restaurant street" in Da Nang, Dongtai, Jiangsu. This six-mile-long street, from the Wanglong Ancient Temple in the east to the tide-blocking old dike in the west, is full of traffic and diners, with strong seafood flavor and fragrance.

Jianggang, located on the west coast of the South Yellow Sea, is a famous natural fishing port and the hometown of seafood at home and abroad. Nearly 100 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 80 species of benthos/kloc-0 and more than 50 species of fish-swimming animals/kloc-0, which constitute the wonderful landscape of seafood hidden in beaches and cultured 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 "China eel" in Da Nang has become the main course that housewives must buy at 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 the favorite seafood tribute of the palace in history.

In recent years, Jianggang, Dongtai City has seized the best opportunity of "World Heritage Connecting the World" and made every effort to build a distinctive brand of "Beautiful Town and Seafood Town", and simultaneously started the 10 submarine river green belt, three river scenic belts and six-mile seafood food street supporting projects, making "World Heritage Town" a "dazzling constellation" on the eastern Xinjiang map.

More than 20 unique and coquettish seafood restaurants, such as Shell Girl Seafood Restaurant, Cape Fisherman Hotel, King of the Sea Hotel, Kongjia Restaurant, Yangji Restaurant and maocai, have become the unique scenery of the world heritage town.

The "Da Nang gourmet restaurant" at the eastern end of the seafood food street was founded by Zhang, a local retired soldier and fisherman's son. After entering the museum, it was a surprise that an ornamental specimen made by the sea sand fish king was 1 m, 80 cm long. He made full use of the geographical advantages of listening to the tide and knowing the blue head fish, followed the season and fishing season, personally went to the port to climb the bow, harvested white pomfret, spring fish and small eyes in spring, and harvested clam, mud snail and four-cornered clam in summer; Harvest saury, swimming crab and prawn in autumn; Harvest small white shrimp, wave-repellent fish and winter hairtail in winter. The natural game of Hong Kong seafood meets the needs of diners from all walks of life, and diners keep coming all year round.

Cui Xiaoxiang, the owner of Haiyun Hotel, who is separated from the ancient temple of Wang Long by a wall, adheres to the principle of "winning reputation with integrity and building brand with characteristics", and their ideas are closely related to the new trend of mass tourism. They regard tourists from all over the world as their families, enthusiastically serve customers from all over the world, undertake diversified home cooking, and retain a number of repeat customers. A boss named Ding, in his fifties, started a business in Xu He Town, Dongtai. Every time he comes back from a business trip to his hometown in Northeast China, he always goes to Haiyun Hotel to taste the local seafood. He said emotionally: "The true feelings of Dongtai people hold my heart, and the food in the East Taiwan Sea holds my heart."