The Sea and Land Feast in Xiangshan has a long history. When tracing the origin of "Sea and Land Feast", it refers to delicacies from the sea, which are numerous in variety. In "Shu: Yu Gong", there is a record that "The tributes from the regions are salt and sea products, which are all kinds of delicacies". Kong Fuzi's interpretation was "mixed and not of a single kind". Later, this was used to refer to various sea delicacies as "Sea and Land Feast". The latest seafood from Xiangshan, including fresh shrimp, fish, crabs, and clams, are carefully selected. In cooking, it is made through methods such as frying and boiling, preserving the traditional flavors of Jiangsu and Zhejiang, while ingeniously integrating modern innovative elements. Through the silver-white of the yellowtail, the pink of the shrimp meat, and the golden yellow of the shellfish, and complemented with green vegetables, the colors are rich and splendid, resembling a painting of the Jiangnan region.  

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Yellowfish Roll

Xiangshan Seafood Salted Crab

Mountain and Sea Treasure-Stuffed Squid

Coastal Sea Cucumber Salad with Fresh Sea Flavor

Fish balls

Steamed Seafood Pot

Boil fish fillets

Stewed Red Sea Bass

Fried shrimp balls

Crab Bone Sauce

Pan-fried sea bream

Stewed White Goose

Eight Treasures of Seafood

Shrimp paste stir-fried potatoes

Sea and Mountain Fried Dish with Two Flavors

Xiangshan stir-fry

Seafood Paella

Traditional dim sum