2016 Haike Capital Certified Restaurant Recommended Dishes: Sesame Oil Fish Maw, Steamed Fresh Fish with Pickled Olive, and Garlic Crayfish.
Once a fisherwoman, proprietress A-Xiu is a seafood connoisseur; her bright smile and generous manner leave a deep impression. A keen group traveler, she constantly hunts for great flavors across Taiwan and passes her discoveries to her head-chef son A-Nan—one reason the menu at Hua-Zhi-Zhong never grows stale.
The flavor can only be described as “gone in a flash.”
“Seafood married to Hakka elements is a perfect match; the cooking offers endless variety,” says A-Nan, former winner of the Zhuwei Fishing Port Seafood Culinary Competition. “Oyster & Tofu is our signature oceanic hit!” He soaks Hakka fermented black beans in rice wine, drains them, then sautés until fragrant. Soy sauce, ginger slivers, chili, scallion segments, silken tofu and blanched oysters are simmered together; a final splash of sesame oil sends aroma skyward the moment it hits the heat.
Food-safety minded, they favor old-time natural flavors.
“Anything net-fresh needs little else,” A-Xiu notes. “Steamed is the purest, truest taste of the sea.” Some regulars even…
