For a local foodie in Xiamen, the recent Microblogs and the Internet are not at all peaceful.
Danish oysters are rampant all over the coast, but the locals are not happy at all!
There are so many salmon in Tu'ao that no one picks them up on the beach, and fishermen take them all to feed lobsters!
Scotland's crayfish dominate the beaches, and the locals can only trample to the death!
Millions of crabs roam the streets of Cuba, and no one cares!
Look, listen!
In Xiamen, where 6 oysters cost 30 yuan and a meal of lobsters is hundreds of pieces, I am eager to lift my luggage and garlic spicy seeds and go straight to the airport to support friends!
The major media are even more crazy to forward this grand event, today this flood, tomorrow the country is crowded. Attracting all kinds of foodies to beat their chests, they have come up with suggestions, patting their chests to show that there is no problem from flooding to endangerment!
For a time, all foodies had an illusion. It seems that foreign countries are rich in food, crooked nuts are stupid white sweets that only know how to eat steaks, and white blind spicy so much delicious!
In fact, you are all tricked!
Those things are either unpalatable, or not delicious, or none at all!
First, the Tuao salmon is not salmon at all
The "Australian salmon" in the report has nothing to do with the salmon we know. First of all, salmon is salmon, and the so-called "Australian salmon" is actually a perch perch, that is to say, this is the root of the perch, but it looks a bit like salmon, but the fish meat is completely different, Chinese name should be trout-shaped Australian perch.
True salmon meat is a seductive orange with a thick intermuscular fat layer that is docile and slightly sweet in the mouth. The trout-shaped Australian perch has a reddish color, a rough taste, and a pungent fishy smell that is worse to eat than ordinary freshwater fish.
Australians don't like to eat, but that doesn't mean they won't eat. New Zealand and Tu'ao have long found ways to deal with this fish, usually the trout-shaped Australian perch is completely bloodied, and then made into canned or smoked fish, eaten with salad.
Second, american crayfish are not shrimp in pots at all
According to the United States, after the flood of Asian carp, a beach in California was attacked by crayfish! Thousands of crayfish cover the beach, and the high-altitude shooting resembles a red carpet.
For the young generation of fanatical crayfish is simply a super bomb, imagine that usually at least a piece of Grandpa Mao can eat cool goods, and even the corpse beach is unattended, one by one, ready to pave the way for the shrimp!
However, I dreamed.
Not only does this crayfish look different from what we eat, but it also has no meat at all! Crayfish without meat, is it difficult to nibble on the shell?
Some people may say that the United States is not OK, then there are England, Australian crayfish and other foodies!
Let's not say that the English government does not allow the capture of these flooded crayfish, is there really no crooked nut for crayfish that can be cooked?
The answer is that people will eat. In 1990, Louisiana accounted for 90 percent of the world's total crayfish production that year, while eating 70 percent of the world's total crayfish production locally, and there was a fairly grand crayfish carnival every year.
As for why you don't eat those flooded crayfish, give you a look to experience for yourself!
Third, Danish oysters are not proud at all
If the first two floods prevent you from eating, it is because of taste and safety issues. There seems to be no reason to stop eating oysters in Denmark, because the flood of Pacific oysters is actually a very common oyster, and the grilled oysters eaten at the barbecue stall in front of your house belong to the same species.
But why is it a routine to say it? Because the so-called oyster flood is simply a tourism marketing in Denmark!
Not only the whole soft article does not mention that "I hope that Chinese can come to eat all these oysters", the so-called oyster flood is simply that people accidentally breed too much, and the local people love the local Limfjord oysters more, so the formation of slow sales!
In 2010, Denmark did oyster marketing, but it was not successful. This unexpected popularity, but the local unsalable oysters as a tourist buying point to attract Chinese tourists.
So, Danish oysters are for money, visas are for money, airfare and accommodation are also for money, instead of eating oysters that can be eaten on your doorstep, with this money you can eat a golden VIP at a barbecue stall!
There are many more routines like these:
1, the United States carp and bullfrog flood, the truth is that the carp of the Great Lakes have re-metal pollution, and the so-called American bullfrog in China's native wild frogs such as spiny-breasted frogs, tiger striped frogs, black spotted frogs compared, the flesh is too coarse wood, can not enter the eyes of gluttonous people, resulting in poor sales.
2, Cuba millions of crabs rampant, the truth is that this red crab is just rushed to the beach to breed, and in Cuba every year can see, not unusual, the local people do not eat is not because of poison, but people carry the baby to give birth, just like the fish migratory childbirth, you also boiled, unstable is endangered!
3, Germany's hairy crab, the truth is that with the hairy crab we eat more than a star and a half, originally the meat to eat less cream, no cream hairy crab throw garbage cans do not like to eat.
And so on, to sum up, we are all a generation that grew up being deceived by headlines!
Instead of drooling over the so-called species, it's better to eat seafood!
Zhenfu Steam Seafood, a popular steam seafood restaurant in Xiamen
Sturdy and sweet green-footed crabs, steamed oysters with sweet garlic flavor, steamed shrimp full of fresh and sweet sea shrimp, etc., eat enough at a time, all of which are fresh on the shore every day by their own fishing boats!
The new store in the Innovation Park opened, and the whole site was only 5.2% off
A steam seafood restaurant with no routines