中山惊现神仙海鲜火锅！10元一碟鲜到爆，几百人围炉打火锅！场面震撼到爆！

#ZhongshanFood #中山美食 #GBAFood #大湾区美食 #SeafoodHotPot #海鲜火锅 #CheapEats #平价美食#ZhongshanTravel #中山旅游 #ChineseStreetFood #中国街头美食 #BudgetFoodTour #平价美食旅游 #GuangdongFood #广东美食 #SeafoodFeast #海鲜盛宴#10YuanSeafood #十元海鲜 #GroupHotPot #百人火锅 #FoodFeast #美食盛宴 #BudgetTravel #平价旅游 #ChineseStreetFood #中国街头美食

视频内容：
00:00-00:05 视频介绍，海鲜店，十块钱一碟，店内全场爆满，人气超旺。
00:05-00:10 选座 + 店内规则，明火粥底火锅登场，店内广播提醒按需取餐、杜绝浪费，菜品拿取后概不退换；粥底火锅上桌，用煲仔饭的煲明火煮制，区别于电磁炉，天冷吃暖超合适。
00:10-00:15 海鲜性价比拉满，半自助模式超舒心，解锁海鲜半自助模式，按碟取餐，每碟海鲜仅 10 元，离南沙水产市场近是性价比高的关键；店内多是家庭客和附近工厂打工人，是平价吃海鲜大餐的好去处
00:15-00:20 交通便利 + 大湾区话题，煮海鲜享美味，闲聊大湾区发展，对南沙成为大湾区核心持不同看法，提及周边新开同类店分流客流，但门店依旧人气火爆；明火煮的海鲜粥底沸腾，开始煮虾、肉丸等食材。
00:20-00:25 半自助 vs 全自助，偏爱随心吃的快乐，对比全自助和半自助模式，不喜欢全自助为 “吃回本” 硬吃、抢菜的体验，偏爱这种吃多少拿多少的半自助，轻松无压力；海鲜喝粥超美味，超惊艳。
00:25-00:30 海鲜口感超赞，继续取餐不浪费，九节虾肉质弹牙嫩滑，煲煮后的粥底像牛油般丝滑；五块钱的菜，性价比依旧。
00:30-00:35 煮制小技巧
分享煮粥小技巧，尽量少加粥避免冲淡味道，料多米少的粥底更美味；尝店内肉丸，觉得不如粤陈记弹牙，建议来此主打吃海鲜即可
00:35-00:40 解锁更多食材，打工人的平价美味
发现店内还有圣子、黄鳝、鱼等食材，尝厚切牛肉，未腌制无添加，煮制时间把控好则口感绝佳，“打工人菜”；烫蘑菇、生菜、栗子等配菜
00:40-00:45 餐后返程，大湾区沿途见闻
吃完海鲜粥启程返程，沿途看到喜茶门店人满为患，感慨中山作为大湾区城市，经济虽有说法但消费依旧；发现周边新楼盘入住率低，工厂却灯火通明，吐槽楼市炒房现象，房子难卖、出租不易。
00:45-00:50 大湾区交通基建，中山工业实力
途经深中通道、高速等新修道路，大湾区交通便捷，中山工业实力强劲，照明、小家电行业突出，小榄等区域工厂密集，对比珠海道路偏旧拥挤，中山因湾区中心位置基建完善。
00:50-00:55 抵达中山石岐，三角镇特色
抵达中山石岐，感慨离江门极近，新楼旧楼混合分布，保利国际楼盘居多；三角镇靠近广州，是 “中国生鱼之乡”，也养殖脆肉皖，还有知名烧鹅店 “松皮棚”；看到查扣外地摩托车，镇内面积不大，交通指引清晰。
00:55-01:00 返程途中插曲
返程中订过当地酒店，酒店有充电位、封闭停车场，属于锦江集团，干净但无风景，适合开电车的人中途歇脚、充电；吐槽泥头车行驶不规矩，变道突然让人害怕，建议来此只能开车前往，交通略有不便；时隔一年再次打卡同款海鲜粥店
01:00-01:04 中山三角镇基建，粥店扎堆
抵达中山三角镇，感广州南沙仅半小时车程，三角镇基建热火朝天，修桥铺路不断，规划地块多为建房，但楼市依旧遇冷；发现原本的粥店周边新开多家粥店扎堆，均有免费停车
#ZhongshanFood #中山美食 #GBAFood #大湾区美食 #SeafoodHotPot #海鲜火锅 #CheapEats #阿价美食 #ZhongshanTravel #中山旅游 #ChineseStreetFood #中国街街美食 #BudgetFoodTour #阿价美食旅游 #GuangdongFood #广东美食 #SeafoodFeast #海鲜盛宴 #10YuanSeafood #十元海鲜 #GroupHotPot #百人火锅 #FoodFeast #美食盛宴 #BudgetTravel #阿价旅游 #中文StreetFood #中国街美食

Video Content: 00:00-00:05 Video introduction: Seafood restaurant, amazing mantis shrimp. Upon arrival, I saw incredibly fresh shrimp. A plate of shrimp for ten yuan was quite generous. The restaurant was packed, incredibly popular.

00:05-00:10 Seating selection + store rules. The open-flame congee hot pot is served. Announcements will remind customers to take only what they need and avoid waste. Food is non-refundable and non-exchangeable after being taken. The congee hot pot is cooked over an open flame in a clay pot, unlike an induction cooker, making it perfect for a warm meal on a cold day.

00:10-00:15 The seafood is excellent value for money, and the semi-self-service mode is incredibly comfortable. Unlock the semi-self-service seafood experience by taking dishes, with each dish costing only 10 yuan. Its proximity to the Nansha Seafood Market is key to its high cost-performance ratio. The restaurant is mostly frequented by families and factory workers from nearby areas, making it a great place to enjoy a seafood feast at an affordable price.

00:15-00:20 Convenient transportation + Greater Bay Area discussion: Enjoy delicious seafood while chatting about the development of the Greater Bay Area. Different opinions were expressed regarding Nansha becoming the core of the Greater Bay Area, and it was mentioned that newly opened similar restaurants nearby were diverting customers, but this restaurant remains incredibly popular. The seafood porridge, cooked over an open flame, is boiling, and shrimp, meatballs, and other ingredients are being cooked.

00:20-00:25 Semi-self-service vs. full self-service: I prefer the joy of eating as I please. Comparing the two modes, I dislike the forced eating and grabbing experience of a full self-service where you have to "get your money's worth." I prefer the relaxed and stress-free semi-self-service where you take only what you can eat. The seafood porridge is incredibly delicious and amazing. 00:25-00:30 The seafood was amazing! We kept getting more to avoid waste. The mantis shrimp were springy and tender, and the congee base was silky smooth like butter. For only five yuan, the food was still great value.

00:30-00:35 Cooking Tips
Sharing some tips for cooking porridge: add as little porridge as possible to avoid diluting the flavor; a porridge base with more ingredients and less rice is more delicious. I tried the meatballs at the restaurant, but they weren't as springy as those from Yue Chen Ji. I suggest coming here mainly for seafood.

00:35-00:40 Unlock More Ingredients, Affordable Delights for Working Professionals
I discovered the restaurant also has razor clams, eels, and fish. I tried the thick-cut beef; it's unmarinated and additive-free, and if cooked properly, the texture is excellent – ​​a true "working professional's dish." I also tried blanched mushrooms, lettuce, chestnuts, and other side dishes.

00:40-00:45 Post-Meal Return Trip, Observations Along the Way in the Greater Bay Area

00:45-00:50 Greater Bay Area Transportation Infrastructure, Zhongshan's Industrial Strength


00:50-00:55 Arrival in Shiqi, Zhongshan, the Unique Features of Sanjiao Town