Local Chinese seafood cuisine, fresh lobster directly supplied by PEI, guests choose more than 10 methods to cook according to their taste. My recommended practice is wind sand (that is, gold garlic): fast fried as much as possible to lock the sweet taste of lobster, and fried garlic grains in the fast scramble egg process to give lobster a good assistance, so that the whole dish is very focused on flavor but not monotonous, Friends who like spicy food can choose a shelter (white rice fish, cardamom, chili). Alaska long-foot crab is also a favorite of many friends. Because crab meat is different in structure from lobster meat, I recommend steaming (light) or beauty/sands (tasteful). This is a restaurant that has been served twice (or more) in the afternoon market or the evening market. I personally recommend that you book the afternoon market in advance, because there is a dish, because the production is relatively cumbersome, it has been removed from the shelves in the evening market, it is "clear spot (seagull) 2 to eat". Qing spot fish willow slices into fish porridge; Fish bones and fish head part sizing after fried, wrapped in home-made beautiful juice, this combination is not a good wine, but intoxicating.