Must admit I don’t know?? Looks very similar to the one in HK last week. Should be this one in the restaurant tank.
Sweet and firm, not particularly flaky. Not likely to be a garoupa (grouper), cost didn’t hurt my wallet enough.
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Very OT:
I’ve seen the lone solitary fishing boat working the waters outside our window now and then.
At least 9 are working now at 7:43am. Some kinda hatch or run happening!?! Way cool. Hope to see a nice haul today.
Hong Kong/Macau/Zhuhai bridge in the background.
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Beautiful light play.
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In fact, out of curiosity, YES! Especially when trying out new ‘higher end’ and/or self-proclaimed authentic/traditional old school establishments.
As for DTF, nowadays, it is a well known fact from foodies feedback, especially after some of them visited Taiwan and Mainland China…etc, that DTF standard has gone quite a bit downhill.
The original flag ship DTF at Xinyi Rd, Taipei was indeed spectacular!!
HAOXUANGE HOT POT
Oyster hot pot is a popular favorite here in this coastal town, if population 2.5m still qualifies as town.
Oyster Hot Pot, that’s What’s for Lunch
Sanitized shrink wrapped dish ware is de rigueur in many restaurants, even before the pandemic. Rinsing bin and scalding water also provided per OG ritual.
Half a Wenchang heritage chicken, ginger, assorted appropriate herbs, dried dates into the chicken stock. The lovely friendly proprietress watched our pot and advised the specific time for each item.
Carefully selected our condiment bowls while stock is working.
Wenchang Chicken ready precisely 10 minutes after broth starts to bubble. Fished out a middle wing joint, yes!!!
Showtime!!! Half dozen fresh shucked local Bivalves. Plump, succulent and ready. BIG BOYZ!!!
Two minutes, not a second more or less.
Half order of Chicken Balls. Testicles, not meat balls. Tinier than expected. Flavorful with a delightful pop.
Pork Meatballs.
Fu Jook, Romaine and Spinach. To keep it real.
Very enjoyable. Will repeat.
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Do they also taste like chicken ?
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Are you making a funny?
Has a sweet chicken essence, tho not quite like biting into a drumstick.
Turkey balls we had in Chiayi were substantially larger and very tasty. Great pop. Yes, does taste like chicken.
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Like steak, resting is required!
As such, one should allow the freshly steamed morsels to rest a while inside the bamboo steamer, the skin to firm up a bit, before picking them up and thus prevent breakage or sticking of wrapper onto surfaces.
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Duly noted 
Agreed!
Those are some very beautiful examples.
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I believe it is a “Dragon Tiger Grouper” which is a hybrid developed in Malaysia.
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The quality of the food looks very good from your amazing pics!! More pics please! 
Haven’t seen much roast meats - less ubiquitous there versus HK?
Great observation!
Guangdong’s Lychee Wood roasted ‘Lion Head’ Goose and ’ Sek-Kay ’ pigeons are must eats if visiting Southern China.
’ Steamed Grouper '!!!..Check out this arrangement!! 
https://www.facebook.com/share/r/1F7voGRLu1/
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We’ve seen roastie places, but not nearly as ubiquitous as in HK. Passed a tempting Suckling Pig hanging in a window the other night en route to the Xiawan night market. Came back an hour later, sold out.
Will definitely indulge in some roast goose, duck, pigeon and pork. From a previous dine.
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