Hengqin Oyster Hengqin Oyster lives in Qinheng Island, which is surrounded by the sea. At the junction of salt and fresh water, the Hengqin oyster growing here is delicious, sweet and delicious because of its suitable temperature and clean water quality.
Jinwan Shrimp Jinwan Shrimp, also known as "Daming Shrimp", is one of the eight treasures of seafood. Dry-fried prawns In order to keep the delicious taste of prawns, the chef only marinated them with salted flowers for 10 minutes, without adding other ingredients. You can order mustard and soy sauce according to your personal preference when eating. In fact, prawns can also be cooked with tomato juice or charcoal, which is also delicious and crisp. Dry frying is the key to grasp the time, and it is best to fry the shrimp until the shell is crisp and the meat is tender. If it takes too long, the shrimp will appear dry.
Shrimp in Jinwan is particularly elastic to eat. Bite it down, the meat is tender and refreshing, the skin is burnt and delicious, and the original flavor of shrimp is completely maintained. Take another bite, and you will feel satisfied with the breath of the sea. Therefore, it is unanimously considered as the representative food with the most "sea feeling".
Zhuhai Plaster Crab The meat of Zhuhai Plaster Crab is fat and thick, which tastes greasy and fragrant and has no fishy smell. In particular, Nanshui and Qi 'ao crabs are well-known. Zhuhai is located at the mouth of the Pearl River and Xijiang River, where salt and fresh water meet, with a long coastline and vast beaches. Oysters and white clams here are excellent food for cream crabs, and there is little industrial pollution along the coast, so the crabs produced are not as turbid as those produced in inland rivers and freshwater lakes. Crab meat is delicious and nutritious, which is really beyond our power. It can be used to make dishes such as "Braised Goufu with Crab Yellow", "Fried Fish Belly with Crab Meat", "Steamed Crab with Silver Needle and Osmanthus Wings" and "Suzhou Fried Crab Box". It is best to eat crabs before winter and after spring. At this time, the cream crab is "the crab is full of tender jade and its shell is close to red fat."
Doumen River Shrimp Doumen River Shrimp is produced all year round, such as river shrimp, Macrobrachium nipponense, also known as big head shrimp and green shrimp. It's high-quality freshwater shrimp. It is tender, delicious and nutritious. It is an aquatic food with high protein and low fat, which is very popular with consumers. In Doumen area, rivers are intertwined like a net, fish ponds are scattered all over the place, and there are abundant freshwater shrimps, with an annual output of more than 500 tons, which are mainly sold to Japan, Hong Kong and Macao markets. After Tomb-Sweeping Day, it is the peak season for shrimp to be listed. The life habit of river shrimp is crawling around the bottom of the water or in the grass, and its food habits are miscellaneous, such as eating live and dead small fish, shrimp, insects, shellfish, unicellular algae or filamentous algae, fragments and young leaves of higher plants, etc. Doumen shrimp is a kind of food with high protein and low fat, with thin and transparent shell, tender meat and rich nutrition. I use steamed garlic or "white", which is crisp, tender and smooth, sweet and delicious. It is a famous aquatic product.
Nanping crisp pomfret is a kind of pomfret cultivated by special methods. Its meat is crisp and refreshing, and it is famous for being produced in Nanping. Pomfret lives in fresh water and is one of the most important fish in China. Also known as "grass carp". Nanping Reservoir has fresh water quality and sufficient dissolved oxygen, which is in line with the culture conditions of crispy pomfret. The nutritional value of crisp pomfret is also extremely high.