Ireland's last meal, chose this old seafood restaurant, booked a seat at 8:30, who knows that I will return to the city before 7 o'clock, strolled in advance, and there are seats. I ordered half a dozen squats on the north coast and the west coast, or the small fat on the west coast, the north coast is bigger, but the sweetness is slightly inferior. Wang Xiansen's main dish is crab tongs, which can be said to be very good. It is rare to have no salty, the soup is super fresh, and the fried bread slices are excellent. My catch on the day was salmon, with rosemary and sweet beans. The cooking was good, the fish was average, and the meat was more woody hake, not the cod that wanted to eat better. His waiter sisters are very sweet and the wine list is very nice.