A Lavish Seafood Restaurant 🦞

💕I’ve been here several times last year, and each time I ordered a big pot of coconut chicken 🥥. A pot full of aromatic chicken paired with a refreshing lime dipping sauce, it’s both cooling and warming. 💕The boat congee was cooked to a soft and tender consistency, with beef and pork skin. The peanuts could be crispier, but it was perfect for a weekend brunch when paired with the three small dishes provided by the restaurant: little radishes, peanuts, and pickled chicken feet. 💕I chose the special “Wu Geng Chang Wang,” a dish of stir-fried pork intestines and duck blood with pickled Chinese cabbage. The intestines were crispy and tender, the duck blood smooth and tender, and the pickled cabbage had a slight sweetness. Although it’s a heavy-flavored dish, it didn’t feel greasy when eaten with congee. 💕The stir-fried clams with chives used two types of clams: noble clams and yellow clams. You can enjoy two different textures of seafood in one dish. They were cleaned well and had no fishy smell. 💕For a vegetable dish, I picked stir-fried garlic rapini. The rapini didn’t have a coarse fiber texture and was very light in flavor, bringing out the natural taste of the vegetables. 💕The one dish I didn’t quite understand was the fried eel with fermented rice. The eel meat was tight and bouncy, but the combination with the fermented rice and soy sauce didn’t quite suit my taste. 💕Overall, besides the coconut chicken, the stir-fried dishes here are also pretty good. When packing our food, the server auntie thoughtfully avoided including the sauce, saying that vegetables soaked in sauce don’t taste as good. #dmvfoodie #dmvfoodandfun #dmvfood #dmvarea #dmvweekend #dmvwheretogo #dmvwhattoeat #dmvliving #washingtondc #washingtondcfood