Text: Panda Science Popularization Officer
Editor|Panda Science Popularization Officer
Our Chinese culture is vast and profound, and we have unique cooking skills, and the creatures that once flooded other countries did not expect to become a delicacy in our country.
It is unbelievable that these creatures are eaten by us and need to be bred in captivity!
The invaders counterattacked and roamed the Chinese food scene
Starfish and crayfish, two invasive species, are essential in China's gastronomic scene and are becoming an indispensable local delicacy. Once considered pests, these two creatures disturbed the environment and crop ecosystems, but they have become a delicacy on the table of Chinese.
In the beginning, the number of starfish in the coastal zone increased massively, posing a threat to the local ecology, but the coastal residents did not sit idly by, they used various methods to catch starfish, but also faced another problem, that is, how to deal with these starfish?
Many food lovers have begun to explore various cooking methods and have discovered the delicious quality of the starfish's meat, making it one of the most popular ingredients in local restaurants and family tables. Starfish have become a specialty of coastal areas, whether it is sweet and sour starfish or garlic fried starfish, it can bring diners taste and satisfaction. It's this variety of cooking methods and delicious taste that attracts more and more people to taste starfish, turning it from an invasive species into a major delicacy.
The second creature is the crayfish, which have been eaten in short supply since they arrived in China, especially in the night market, where the crayfish is a veritable handle, not only because of its taste and plump meat, but also because of its attractive red shell and cute shape.
Before they were introduced to China, crayfish were used as feed for farmed bullfrogs in North America, but they were loved by people after they came to China. The farming and processing of crayfish is booming, especially in large restaurant chains, and we can see countless crayfish caught from the bottom of the sea in major metropolises, which are blessed with fried, grilled, braised and other cooking methods, showing mouth-watering deliciousness.
Although starfish and crayfish are considered invasive species and have brought some damage to the normal ecology, under the unique cooking methods of our Chinese, these invaders have become one of the favorite foods of Chinese.
The cooking method is unique, and it has become a delicacy on people's tongues
Jiaozhou Bay is a well-known shellfish breeding base in China, attracting a large number of spiny sea pans, this area has its unique hydrological and geographical conditions, which provides a suitable environment for the survival and reproduction of sea pans.
The root cause of large-scale anomalous outbreaks of starfish is a food surplus caused by natural predators, overfishing, and large-scale coastal farming, which combine to increase the likelihood of starfish blooming. To completely solve the problem of starfish outbreaks, it is necessary to address the root causes, including optimizing aquaculture control, expanding aquatic biodiversity, improving water quality and protecting the health of ecosystems.
Crayfish are crustaceans, but they are slow, and if you look closely, you can see that freshwater creatures of crustaceans crawl very slowly. But crayfish are slightly better swimmers than other benthic fish and shrimp, and are unable to keep up with fast-swimming fish such as eels and black fish fry, making them a potential source of food.
Crayfish are also known for their instinctively lazy traits, these creatures prefer to inhabit quiet, aquatic areas overgrown with aquatic weeds, and they often sit still for long periods of time in the sun or in the mud or molting.
In China's gastronomic culture, invasive alien species have become a delicacy on the table, and species such as oysters, bullfrogs, and mussels, regardless of where they come from, are very popular with the general public in China, especially in some night markets. Unlike European countries, which face the problem of oysters, these creatures are a problem for foreigners, but we use unique cooking methods to make them into delicacies.
The bullfrog is also a creature introduced to China from abroad, and it used to be a headache for us at first, but after continuous research, Chinese diners found that the meat of bullfrogs is tender and nutritious. It has also become a popular dish in restaurants, and the market demand for bullfrogs is strong, so it has to rely on artificial breeding to meet the market demand.
In some areas, it seems that something is missing if there are no bullfrogs on the dinner table, and although it may sound strange, these bullfrogs are basically from North America. In the last century, bullfrogs were introduced many times without success, and after many attempts, bullfrogs were successfully introduced and cultivated, and they became an essential ingredient.
Mussels are also called mussels and sea rainbows, etc., they are a very common seafood in the coastal area of the mainland, April is a good time to eat them every year, the mussels farmed in many places are very popular in the country, their scientific name is jade mussels, which were first produced in the Philippines.
Mussels have become a popular seafood commodity, but in many countries it is considered a very harmful invasive species. Mussels have strong reproductive ability and rapid growth, and large numbers of mussels can bring great harm to the local environment. In addition, mussels reproduce quickly, are cheap, delicious and nutritious, and have become a seafood delicacy that is widely used in markets, barbecue stalls and other places.
Tilapia is a crucian carp from Africa, which is also an exotic organism and is a tropical fish that is promoted and cultivated in southern China. This creature is highly adaptable, disease-resistant, and reproductive, and grows fast.
When also introduced to the south, it has few adaptation drawbacks except in cold-water waters, and can even survive and reproduce in stinky ditches with poor water quality, although in the past some southern waters have been flooded with tilapia.
Discover the taste buds on a journey and recipes for making delicious dishes
These ingredients are eaten in Shimen to make delicious dishes, just like pickled pepper bullfrogs and baked oysters, which have become popular dishes with their unique flavors and preparation methods.
Pickled pepper bullfrog attracts countless diners with its spicy but not dry taste and rich pickled pepper aroma, while baked oysters have won the favor of many seafood lovers with their tender, juicy and rich cooking style.
In the process of preparing these delicacies, the chefs pour their superb cooking skills and extensive experience into unforgettable and delicious dishes. During the cooking process, the chef needs to carefully observe the changes in heat and meat quality, and gradually stir-fry the bullfrog until it is fully cooked and match it with the right amount of seasonings and spices, so that every bite can bring out a spicy but not dry taste. After the above-mentioned fine conditioning, a beautiful pickled pepper bullfrog was born, with bright color and mellow appeal.
Baked oysters require a variety of cooking techniques to bring out the flavor of the seafood, and in the classic practice, the choice of baked oysters is crucial, by separating the oysters from the shells, soaking them in cold water, and then processing other ingredients such as onions, garlic, bok choy, etc.
Then put the fried seasoning into the bottom of the baking tray, then stir-fry the washed cabbage with the seasoning, until finally, dip the cabbage into the ingredients, and then put all the prepared ingredients into the preheated oven, bake for about 10 minutes, and this delicious dish is ready.