Ziyang Seafood Building, address No. 127 Changle North Road. It is the building of Xinziyang, at the intersection, very easy to find. Front dish: Honey juice six sweet potatoes, I don't know if I thought carrots, cut into a small piece, with honey at the bottom, especially sweet. Seasonal homemade Guling spicy cabbage is also our companion gift, very suitable for breakfast with porridge. Ziyang classic sea oysters, precipitated sea oysters for 30 years, very crisp. One of the signature dishes here. Staple food: Ziyang Fruit Wood Roast Duck, Master Cart, On-site duck, skillful, roast duck fragrance floats the whole hall. Hand tore duck rack, with the seasoning powder next to it. Seafood fried Xinghua powder, Japanese Zhaoyi (I don't know if it is these two words), plus Xinghua powder from Putian. There are other ingredients such as shrimp in it. I can't help eating a lot if I don't like staple foods. Handmade vegetable cakes are also said to be a dish with a high order rate. Soup: Ziyang Ginseng Homing Pigeon, the soup tastes light and not greasy, very tonic. Hakka wine brewed osmanthus white , white oyster is very bulletproof. Main course: Ziyang sauce roasted pig's trotters, one of the signature dishes here. The master of leeks and his close disciples come out of traditional leeks. The entrance is still sweet, and it is a bit spicy after eating. Ziyang is a bit like a big pizza, with seafood such as seagulls added. Culley, rare to use a casserole to make cauliflower. Ziyang Xiang-style mandarin belly, season Xiang-style mandarin Zhanjiang oyster, the bottom of the pot is chicken soup, a little spicy, hair belly 7-10 seconds, oyster 30 seconds. People who can eat spicy food can drink the soup directly, which tastes very good. Drinks: passion fruit juice and corn juice. Finally, the dessert is the season-opening papaya fresh sleigh, and the fruit platter is red and red, with red dragon fruit, cantaloupe, small tomato, green dates and grapes.