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COMPASS MAGAZINE May 2015
　　

Bao Dao You Yu Seafood Restaurant By Sharon Chang Translated by S. Ying 2, WenXin S 1st Rd, Nantun Dist The Chinese character with three fishes in this restaurant's name reminds diners of the extra-fresh, diverse variety of fresh seafood options here. The wide price range goes from NT$99 stir-fried dishes to full, 10-12 person set meals for NT$5,000 to NT$12,000 per table. Decorated in dark-wood colors, the interior is divided between the large dining area and private dining rooms. The former has 6-8 tables and a small stage area for karaoke, making it ideal for groups and parties, while the latter rooms are separated by wood pillars and are semi-open spaces providing privacy for gatherings when doors are closed. 　　 Left: Steamed Shrimp Seafood Paste (NT$80/dish) combines fish, shrimp and crunchy water chestnuts in one fresh, tasty dish. Medium: Cucumber Salmon Roe (NT$120/dish) features fresh crunchy cucumbers and salty salmon roe, rolled in seaweed paper. Right: Beltfish Soup (NT$500/half) is an authentic Taiwanese dish prepared the traditional way to create a rich-tasting soup with chunks of beltfish. Besides regular seafood offerings, there are also Western-style lobster sandwiches, filled with deep-fried, extra-crispy lobster chunks. Another new dish, Steamed Shrimp Seafood Paste, requires much preparation time and work. First, the executive chef separates the fish bones and puts the de-boned fish fillet aside before blending shrimp, fish, minced meat and water chestnuts into a paste, which is neatly piled atop the fillet before being covered with fresh green seaweed. 　　 Left: The hearty Lobster Sandwich (NT$360) includes cucumbers and tomatoes. Medium: Beef Teppanyaki (NT$350) has sliced, tender beef chunks on a teppanyaki grill, doused in cooking wine and fired up before serving. Local residents recommend the Beltfish Soup here, as beltfish are usually served as a stir-fried dish are rarely enjoyed in the authentic way as a soup. The chef heats a wok with shallots, garlic, dried shrimp, celery and parsley, then adds water followed by pan-fried beltfish. When the fish is well-cooked, it is served with some garlic bits for seasoning. The soup base is salty and so fresh that some guests can down three bowls. Another special menu item is the Onion Red Wine, either original or bubbly, which pairs well with the dishes here.

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