Suddenly I wanted to eat Asian seafood cuisine, so I ran to The Red Chamber. The restaurant was quite big and there were not many people on the day I went. The cooked seafood platter is just right for the two. The content is quite rich, the overall taste is slightly spicy, but the whole platter is the same sauce, so it is still a bit monotonous in taste. There is also a small ink bucket on the side, the aroma is very good, it is a little oil. Oysters are poured with hot oil, so the meat tenderness is still there. The meat of the shrimp is not that crispy and crispy. The mussels look at it and know that the cooking time is not long, the mussels are large and tender, and the scallops are also tender. The dumplings are very good at spitting sand, and only one is slightly sandy. Most of the conch is okay. Daqingkou is too dry to like, basically give a beard. There are two flavors in the crayfish that are a bit strange. For me, this flavored sauce is not suitable for crayfish. Overall, the quality of cooked seafood platters of The Red Chamber is not bad. In the cooking of shellfish seafood, most of them are mainly focused on the tenderness of meat, but the whole plate is the same taste, which is a bit monotonous. The price of a cooked platter of 69 euros, suddenly pulled the per capita to 35 euros / person without drinks.

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