It's been said many times that the Chinese have curious appetites, but perhaps fun is more telling for what was in store for the China Storyteller Partnerships' trip to the Yutangfu seafood restaurant.

Hold off on eating that rice paper menu until the head chef explains the layers of puns and double entendres. The number of flavors in an entree soup is the lucky eight. "Fish" sounds like "surplus".

A dish of angus beef with leeks takes on the name of philosopher Lao Zi's green cow. These were just a few playful examples from a course list of 19 where the "nine" sounds like "longevity".

The real fun began as dishes were set out on a massive rotating platter. The first time around was for pictures, and the second time, people couldn't resist any longer.

The creative and sometimes quirky presentations broke down reservations inlanders had toward seafood. Fried sand worms brought a smile instead of a scowl because they looked like crispy sticks next to a coral reef. And while coconut-flavored pineapple balls are a crowd favorite, why not drop them in a nest overlooked by a bird of carved fruit?

The restaurant's approach is about having a fresh approach in a business where freshness is everything — and what better place than Zhanjiang! Even people from the coastal city of Shenzhen come down for that extra fresh flavor.

Restaurants here have fish boats and fisheries right on their doorstep, so the flavor is always something seafood lovers (and newbies) can smile about.