Taste of China Seafood Restaurant

Steamed Whole Fish with Ginger and Scallion

The Cantonese benchmark — a fresh fish from the tank, steamed just past translucent, then doused in hot oil that blooms the ginger and scallion piled on top

Salt and Pepper Squid

Crispy-fried squid tossed with garlic, chili, and green onion — a high-heat wok dish that separates kitchens that know the fryer from those that don't

Lobster with Ginger and Scallion

Live lobster from the tank, wok-tossed in aromatic ginger-scallion sauce — the best reason to come with a group and share

Clams in Black Bean Sauce

Briny fresh clams stir-fried with fermented black bean, garlic, and chili — punchy, salty, and best eaten immediately over rice

Congee

Long-cooked rice porridge, silky and neutral, a reliable anchor for a meal or a standalone order when the seafood mains feel like too much

Crab — daily preparation

Live crab cooked to a method the kitchen offers that day; ask the server what's fresh rather than defaulting to a printed menu item