This small chain of seafood restaurants in Shanghai has been around for a couple of decades, and one outlet was nearby today with several large tanks of live seafood in front. The food was pretty good; I liked everything in our set, including those tender river shrimps above as well as single servings of yellow croaker that was deliciously tender and rich.
One highlight was a dish of sliced shellfish with white fungus; it didn't sound nor look very impressive, but the slightly crunchy textures were fun and went well with the acidic yet spicy broth. I wish that they didn't place all of the food on tea lights though; one side of the food ended up scaldingly hot while the other side was room temperature.
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