"It's really delicious, without the pungent taste of mustard! Instead, there's a light fragrance! The King Crab also has a sweet taste!" Liang Hong said after tasting it, feeling impressed.
"It's indeed very tasty!" Shangguan Feier also commented.
Next was the sashimi platter, which included Australian red crayfish. Their tail meat was even more tender and sweet, but the portion of meat was small—an example of the 'killing the chicken to get the eggs' approach. There were also Golden Abalones from Daxia, which were quite interesting. The Sakura Country horse dung sea urchin was also not bad, along with traditional Salmon and scallops.
"Dear guests, our Salmon is semi-farmed, semi-wild from Hokkaido, and has undergone strict quarantine and deep-freezing sterilization. It's not the farmed Salmon from Norway!" the waitress continued to explain by their side.
