Please give me a guide to eating seafood in Nansha Shishiyong or Shijiuyong! ! ! Which place is good and when is the best time to go? Please give detailed guide! ! ! !

Nansha Shishiyong Guide: See the vigorous river seafood at the Nansha Shishiyong Market, including the newly "debuted" Amazing crabs, lively Rocher shrimps, mantis shrimps, and spring-made shrimps. Huang Brow... On one side of the market is a stall selling dried seafood. Rare dried puffer fish, cured water chicken, dried sea urchin skin, and anchovies are all hanging in front of the door, waiting for diners to come. Local dragon bananas, "Yidianhong" sweet potatoes, etc. are all local fruits. Half of them come to BBQ, which is the most delicious way to taste it. At the Nansha Garden Hotel, located in Nansha Binhai Park, half an hour's drive from Shishiyong, diners can have a big party on the grass at noon, and professional chefs will help with the barbecue on site. The hotel also offers calamari, prawns, beef, lamb and sausages. The remaining half of the ingredients can be handed over to the Chinese chef. In the Chinese restaurant Taoyuan, these aquatic ingredients are the "hard dishes" of the Chinese chefs. Nansha Shijiuyong Seafood Guide: It has an aquatic products trading terminal where visitors can purchase a variety of seasonal fresh seafood and provide on-site processing services. Visitors can take a yacht or wooden boat to go out to sea and enjoy fresh seafood from the sea and river on the boat. The market offers a wide variety of local specialties, such as papaya, guava, emperor banana, emperor orange, lotus root, purple sweet potato, and star fruit. Visitors can stay one night after a day of sightseeing and experience the comfortable seaside life of Shijiuchong B&B.

Extended information: Lotus root is a specialty of Nansha Xinken. It is short and thick, about forty to fifty centimeters in length, and has a rich lotus fragrance. Local people often use it to brew lotus roots, which are abundant in autumn. Lotus roots are rare during this season, but they can still be eaten. The chef uses Nansha's local black dolphin pork belly, which is slowly stewed at low temperature and stuffed into lotus roots, making it fat but not greasy.