The vast ocean is a precious treasure given to mankind by God. Surrounded by the sea on all sides, Nan'ao Island eats the sea by the sea.
Jiang Zebing (Photo)
For thousands of years, most of the island's inhabitants have made a living from fishing, and the rich sea is the basis of their survival, and their ancestors have worked in the rough seas for generations.
As the sky grew darker, the sun slowly rose, and fishing boats returned with full loads on the waves.
Amo1 (Photo)
The rumbling sound of motors reverberates throughout the bay from small to large, from far to near.
Chen Chanjuan (Photo)
Aoqian Village is a haven in Yun'ao Bay; bamboo rafts move freely between fishing boats, and fishermen unload their catches to replenish the supplies needed to go to sea.
Wu Yanchang (photo)
The seafood here is the freshest and cheapest in South Australia, and "playing in Qing'ao, eating in Yun'ao" is by no means a waste of time.
On some surfaces, some of the modified fishing rows are particularly conspicuous because of their large size. Some of these fishing rows are converted from scrap iron-hulled boats, and some are connected with a large number of plastic empty barrels and foam boards to form a large water platform.
These huge fishing squash are huddled side by side, forming the most famous seafood world in South Australia.
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Restaurants on the street during the day, street stalls at night, anywhere you go, you can taste the freshest and most authentic delicacies. Oysters, squid, lobsters, abalone, clams, thin shells, Australian cuisine... Countless specialties, Chaoshan cuisine map, South Australia has occupied half of the country.
If you're driving on the South Australia Ring Road, White Sand Bay is the most noticeable. There are countless white buoys on the surface of the sea, suspended on the blue sea.
Forest Tree City (Photo)
The wide waters of Baisha Bay, the water temperature and salinity are suitable, the tide is smooth, and the water quality is clean, which is very suitable for marine aquaculture, and most of the marine farms in South Australia are concentrated here. Shrimp, oysters, scallops, clams, abalone, seaweed, dragon's whiskers...
丨 "Undersea milk" South Australian oyster 丨
Some people say that "it is not a good man not to be in South Australia, and it is a pity not to eat oysters" because oysters are definitely the first choice for seafood in South Australia.
Oysters are rich in protein and have a milky white color, so there is "seafood milk"
Name.
Grilled oysters with garlic vermicelli is a popular way to eat, combining minced garlic, vermicelli and delicious oyster meat, simmering lightly over charcoal, tender and juicy!!
Oyster sauce is a traditional snack with a full color and fragrance, the skin is crispy when the oyster is introduced, and the white jade oyster is even more creamy and delicious, with a unique flavor.
丨 Seaweed, "wave risk" for delicious 丨
Nan'ao is located at the confluence of the East China Sea and the South China Sea, where cold and warm currents blend, the temperature is suitable, the sea is pollution-free, and the water quality is high in nitrogen content. The seaweed produced here is thin and tender, the taste is sweet and delicious, the luster is purple and black and transparent, and the nutrients such as protein, iodine, phosphorus, and calcium are very rich. With its natural advantages, the seaweed produced in South Australia is of high quality and is the best of the seaweed, which is called "Australian cuisine" by locals.
Harvesting seaweed is a hard and dangerous job, and there is a folk proverb in Chaoshan that "the waves are too dangerous to shoot the seaweed". Even in the face of severe weather with high winds and waves, it is still necessary to carry out difficult and dangerous harvesting work. This is a high-risk labor that is a game of life.
Seaweed fish ball soup, seaweed fried rice, and grilled seaweed are indispensable figures for every household and even every restaurant in South Australia.
丨 Dragon's whisker dish, longevity code 丨
Dragon's whiskers are a high-yielding, purple-brown large seaweed named after its shape that resembles a dragon's whisker. Scientific research has found that in addition to containing a variety of nutrients needed by the human body, it is also an important raw material for the food industry.
Cold mix dragon whisker dish is the most classic way to eat. In the summer heat, let's mix a plate of minced garlic, millet spicy, old vinegar, soy sauce, sesame oil, a pot of dragon's whiskers with full color and flavor. The aroma of sour vinegar and garlic is so sour and spicy that it is tender and crispy, and it is very appetizing!
Summer is really the season of dragon whiskers, here Xiaobian recommends another method of dragon's whiskers. Soak the sun-dried dragon's whiskers until soft and rotten. Then pour the soaked dragon's whiskers into the pot and boil into a thick liquid. Pour the boiled dragon's whiskers liquid into a bowl and let it cool to become cold powder. It can also be placed in the refrigerator to cool down.
Come to South Australia for a delicious meal! Sitting on the sea food stalls, watching the fishing lights, feeling the sea breeze blowing buddha, enjoying a delicious meal, it is indeed worth the trip.
For these delicacies of Nan'ao Island, don't you plan to come once?
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