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The small alley of No. 49, Chaosheng Gong, is a place with a high concentration of delicious foods. Eating all the way to the last restaurant, Yongshu Xiaojin Seafood Restaurant under the banyan tree, left one wanting more. The "Luduazai Fish" is stewed with cottonseed and salted winter melon, making the fish flesh tender and melting in the mouth; the "Douchi Haiwu Guoyu" is steamed with fermented black beans, delivering a salty and fresh flavor. For stir-fried dishes like stir-fried clams and stir-fried three cups, the chef lifts a large iron wok, stir-frying with scallions, garlic, and chili peppers, then tossing the ingredients in the wok and quickly serving them on the table. The irresistible wok aroma and the bold, generous style of the master chef make it hard not to be attracted.