Oyster capital: The annual output of oysters per capita reaches 60 tons, and villagers only eat raw but not cooked from small to large

Oyster capital: The annual output of oysters per capita reaches 60 tons, and villagers only eat raw but not cooked from small to large

Oysters are a delicious seafood that people love, but in a quiet fishing village, oysters are not just an ingredient, but a lifestyle and culture embodiment. This fishing village, known as the "Oyster Capital", is located on the edge of the coastline and has unique resources, so that the annual output of oysters per villager has reached an astonishing 60 tons, and the villagers only eat oysters from childhood to adulthood.

This fishing village is located next to a picturesque bay, surrounded by green mountains and water, and the mild climate is the perfect environment for oysters to grow. For generations, the villagers have been engaged in the traditional occupation of oyster fishing in this land, accumulating rich experience and skills. The residents of the fishing village know that oyster farming requires careful care, and they regard oyster farming as a craft, and cultivate each oyster with care.

The alarming figures in oyster production are due to scientific management and innovative farming techniques in fishing villages. A special oyster farming area has been set up in the village to regularly clean up pollutants and keep the water in the bay clear. In addition, the villagers also use modern scientific and technological means to develop a set of breeding processes suitable for oyster growth, from oyster hatching, seedlings, to final breeding, each link is carefully managed. These scientific methods not only increase the yield of oysters, but also guarantee the quality of oysters.

Amazingly, however, the villagers of this fishing village only eat oysters and do not eat cooked ones. This unique eating habit is the result of generations of transmission and culture. According to the older generation of residents of the village, long ago, people in the village found that oysters were fresh and delicious, while cooked oysters were easy to harden and lose their original taste. Therefore, the villagers began to try to eat oysters raw, they found that the taste of oysters was more delicious and the taste was more tender, so they gradually formed the habit of eating only oysters.

This tradition has continued for generations and has become a unique cultural feature of the fishing village. The villagers believe that only oysters can truly feel the taste of nature, and only oysters can taste the sweetness of the sea. Every festival, the village holds an oyster food festival, inviting visitors to taste fresh oysters and feel the unique flavor.

However, there are also questions about this habit. Some experts point out that there are certain health risks in eating oysters raw, which are easy to infect bacteria and lead to foodborne diseases. In addition, parasites may be parasitic in oysters, and eating them raw may cause health problems. In response to these concerns, villagers in the fishing village say they have a strict selection and handling method to ensure that oysters are safe to eat.

The story of "Oyster Capital" is not only a story about oyster farming and eating habits, but also a journey about the integration of tradition and innovation, culture and modern technology. The villagers of the fishing village have achieved amazing results through the experience passed down from generation to generation, combining science and technology with traditional methods. Their perseverance and hard work have not only created a good life for themselves, but also injected vitality and hope into the entire community.

In this oyster capital, people not only taste delicious seafood, but also feel a unique lifestyle and cultural spirit. With its unique oyster farming technology and unique eating habits, this fishing village attracts many tourists to visit and taste, and has also become a charming and vibrant place. The story of the Oyster City is not only a story about food, but also a story about man and nature, tradition and innovation, making us think deeply about the harmonious symbiotic relationship between human beings and nature.