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Twenty Thousand Leagues Under the Sea Seafood Restaurant

鱼鲜 · ⭐ 4.7

No. 638, Panlong Road

Dishes

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  Three Ways to Eat a Crab (Matsutsuba Crab)

  Three Ways to Eat a Crab (Matsutsuba Crab) is a dish made with Matsutsuba crab, where the crab meat, crab roe, and crab shell are cooked separately. The main methods include steaming, stir-frying, and making soup, preserving the freshness and original flavor of the crab.
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  Two Thousand Miles Seafood Mǎoxiāng

  A spicy and flavorful seafood twist on the classic Maoxiang, featuring fresh shrimp, squid, clams, and traditional ingredients like duck blood and beef tripe, simmered in a rich Sichuan-style chili broth.
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  Yunnan Tree Tomato Five-Year Softshell Turtle with National Banquet Big Doughstick

  Yunnan Tree Tomato Five-Year Softshell Turtle with National Banquet Big Doughstick is a refined dish combining Yunnan characteristics and traditional techniques. Main ingredients include Yunnan tree tomato, five-year softshell turtle, and national banquet big doughstick, made through stewing and frying methods.
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  Home-style Braised Large Yellow Croaker from East China Sea

  Freshly caught large yellow croaker from the East China Sea, braised with ginger, scallions, garlic, soy sauce, and a touch of sugar for a savory, tender dish.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Cantonese Stir-Fried Pork with Green Pepper

  A Cantonese dish featuring stir-fried pork belly and green peppers, seasoned with soy sauce and sugar for a savory-sweet flavor.
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  Hand-Torn Taizhou Bai Shuiyang Tofu

  A dish made with hand-torn Taizhou specialty tofu, stir-fried with greens and minced meat, offering a delicate and fresh taste.
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  Scallion Oil Softshell Crab

  A dish featuring fresh softshell crab stir-fried with scallions and aromatic oil, delivering a rich, savory flavor.
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  Golden Hooked Cabbage

  A Chinese home-style dish made with cabbage and shrimp or ham, stir-fried to a fresh and savory flavor.
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  High Mountain Mushroom and Old Chicken Stew

  A hearty stew made with highland mushrooms and old chicken, simmered slowly to bring out rich flavors and nutrients.
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  Black Truffle Braised Pork Belly

  A rich and aromatic dish featuring slow-cooked pork belly enhanced with black truffle sauce, offering a luxurious twist on the classic Chinese braised pork.

Reviews

• breeze_red_rice
  We stopped by this brand new seafood hotpot place tucked inside the Wangsiying seafood market and honestly it was such a good find. The space is huge and bright, with a big main hall plus private rooms, and they even have their own restrooms and mahjong tables which is perfect for hanging out with friends or doing a work team dinner. Super fun vibe. The best part is you can just walk through the market and pick out your own seafood, then bring it back to the restaurant and they cook it however you want. Everything was so fresh. We got the garlic crayfish and the abalone rice, both of which are apparently their signature dishes, and wow they were seriously delicious. The abalone pieces were huge too. We went around lunchtime so it wasn't crowded at all, food came out really fast, and the staff were super friendly, even brought us a free fruit plate which was a nice touch. Parking is free and the value is honestly great, we were two people and the portions were more than enough. Definitely gonna come back.