清心飲食店 Ching-Shin Seafood — Restaurant in Xiyu Township

Very poor customer service and flat out rude. First the server said we were "deaf" when we asked for 2nd time where we should sit. Then, no one came to serve us while they were busy serving a big tour group. When we asked (repeatedly) for help they said they are busy serving "their customers." Excuse me. Are we not their customers?? Finally a server came to take our order. One of our kids wanted to try their fried prawn. The server asked "how many pieces do you want? 1, 2, 3...". My kid said "one" and she responded "no, you cannot have 1. The minimum order is 2." Wait. Didn't she just say 1, 2, 3...? Obviously their first priority was the big tour group and our dishes arrived painfully slow. After all was said and done, the order of 2 fried prawns never showed up. They tried to argue with us again and wanted us to wait for the fried prawns. We were fed up and ready to leave. They did take out the fried prawns from the bill. Price wise they are in the mid to high. Taste wise they are okay. Service wise- RUN as far as your can. If I could, I would give them zero stars. They ruined...

Cauliflower was way too salty. That expensive limited fried prawn dish was tasteless and they made it sound limited probably to get people to order it. Octopus dish was not bad. Overall was very expensive and quality was not indicative of the price. Will not recommend. Many other cheaper and better...

再來，己經過了數十年。原來的建築物沒有改變，可能是年輕時的畢業旅行預算因素，只能到此一遊順便吃個便飯，也有可能美食的江湖地位不夠資歷也不足，記憶中的海鮮野味己經淡去，只記得當時吃飯要人擠人。餐廳的第一代主人家已不在，姐弟因經營理念及傳承，開了新店沒了舊店，聽在地人說起才知道紅遍南台灣的飲料店"清心福全"原來和這間餐廳有關。當初小蔣總統的手喻，讓第一代主人呂酒瓶先生，改名為呂九屏。 這一次，小弟頂著美食達人的身份，在海洋界及美食品味有一定的江湖地位，重新回到這裡，給新的店家的指示是不可以用龍蝦，更不能用保育食材，只能真正在地的野味，不能過多的料理手法即可。對有野性的海鮮，只能用最簡單的方式對待。 澎湖在地石蚵，個頭雖小甜度十足，口感Q彈，沙西米吃法爽口簡單，是以醬油、芥末、蒜粒、蔥花作拌料。 水煮鐘螺，直接切片，口感像極了鮑魚質地，涼伴風味散發出海味細甜。 包不住花枝的不規則丸子，一口咬下才知花枝含量太高，以致於只能按枝肉就宜，無法成圓。 花菜干，澎湖人的家常風味，不帶任何霉味，加上五花肉的油脂，花菜干的爽脆，加上些微的醬油提出平凡中的淡美酵味。 小管，直接清燙即可，口感彈牙不硬，鮮味破表，海甜味十足，冷水團的小管就是不同。 炸明蝦，一人限點一條，絶對必點。限量是有原因的，要不然真想吃到飽。當初店家主人習得炸大蝦日式料理手法，一直延續至今。 野生石斑魚二吃，頭切塊煮清湯，身體清蒸，原來這才是野生的海味，無飼料餘味，肉質超細但帶彈性，肉質帶湯水且沒有任何一點澀，無需再多餘的調味。 炸紅新娘，個頭雖小，肉質頂級纖細美甜，標準澎湖人的居家料理餐點。 紅蟳粥，野生的紅蟳，蛋體豐腴，肉質飽滿，口感彈且甜，蟹肉釋放出的胺基酸及膏黃的油脂被米粒吸滿，融合成海鮮頂級美味。 連澎湖茼蒿，有海風海鹽加持過就是不一樣，苦味轉化成青菜淡雅的干味。 這一片海是那麼的迷人， 這一片海是那麼的可口。 俗語人定勝天，但對於野性的海洋，只能用最簡單的方式...