When it comes to seafood,
Xiaobian must talk to you well
Doumen as a southern coastal city, the quality of seafood is very good, a wide variety of you to choose, spring, summer, autumn and winter guaranteed to let you eat enough! The old fishermen summed up this Doumen seafood calendar and see when these seafood are eaten most freshly!
Spring from March to May
Shrimp saemon
Doumen people have a variety of names for the shrimp, such as: shrimp maggots, shrimp crawlers, climbing shrimp, shrimp tigers, shrimp po, shrimp male, seti shrimp, shrimp dog bombs, bullet shrimp, rich shrimp, angler shrimp, flower bugs, shrimp skin bullet worms, silkworm shrimp, shrimp bucai, water scorpion, pippi shrimp, Penglai Dajijia and other places also called its "official hat shrimp", because its tail upside down to look like a usha hat, so it got its name.
Especially after the Qingming Festival, Phi Phi shrimp are listed in large quantities, and the price is also stable. Pippi shrimp is a nutritious, juicy and tender seafood. Spring is the season for their spawning, and it is best to eat them at this time.
Eating Tips:
Break the outermost two small feet of the tail, then pinch the tail and gently fold it up and screw it off.
Stick a chopstick from the tail to the shrimp shell near the head.
The left hand folds the shell open, the right hand presses the chopsticks, and both hands use force in the opposite direction at the same time.
Purchase points: fresh pippi shrimp shell color blue and shiny, pinched up firm and not empty. The abdomen of the ointed shrimp has three distinct white lines near the head and neck, and the tail is yellow, which is the ointment of the shrimp, and after cooking, the three white lines will turn red.
Clams
Clams can be eaten all year round, but the taste is still the best before and after the Qingming Dynasty.
Clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, delicious taste, high nutritional value, especially suitable for people with weak physique. Clams also contain zinc and manganese, which are beneficial to the nutritional supplement of the brain and have the effect of brain nootropics.
▵ Scallion oil clams
Key points of purchase: to be bred in the seawater, the shell is slightly open, the hand will close when it touches, and the muscles will stretch and contract from time to time. And when choosing clams, try to choose clams with yellow shells, because the meat of this type of clam is more tender. It is best not to choose black shell clams, black shell clams are old, and the taste of the finished product is not ideal.
mussel
Mussels are the shell meat of mussels, also known as green mouths, nicknamed "Lady of the East Sea". Mussels are bivalve mollusks with a bluish-black-brown crust that live on coastal rocks. The protein content of the green mouth is as high as 59%, which contains 8 essential amino acids, the fat content is 7%, and most of them are unsaturated fatty acids. In addition, mussels are also rich in calcium, phosphorus, iron, zinc and vitamin B, niacin and so on.
Key points of purchase: The green mouth is the fattest before and after the Qingming and Mid-Autumn Festival, and it is the same delicious to buy anywhere.
Mackerel
Every year from the third and fourth months of the lunar calendar, the number of mackerel will increase significantly, the taste will become better, the output will be more than usual, and many Zhuhai people will buy it to taste it.
The meat of the mackerel is tender and white, soft and fresh, rich in nutrients, and the taste of the tail is particularly good, and it is inexpensive. It is known as "pomfret mouth, horsetail tail".
▵ Salted mackerel
Key points of purchase: the meat is firm, elastic, the eyeballs are full and prominent, the cornea is transparent, the gills are bright red in color, and the cheeks are clear.
flatfish
Flounder is also called flounder, a collective name for flounders of the bony fish family. The body is very flattened, oblong,oval, or long tongue-shaped, with a maximum body length of up to 5 M. The adult body is asymmetrical to the left and right. Both eyes are located on the left or right side of the head. The mouth is slightly protruding. Fins generally have no fin spines. The dorsal and fins are long at the base and are connected or disconnected from the caudal fins.
▵ Steamed halibut
Purchase points: The clearer the fish skin pattern, the fresher it is.
Sea intestine
Common name: sea intestine, sea intestine, it is a long cylindrical mollusk, soft and squirming, burrs-free, light yellow. Not only does the sea intestine look like a naked sea cucumber, but its nutritional value is not inferior to that of sea cucumber.
Key points of purchase: it must be selected live, creeping more frequently.
Summer from June to August
kelp
From mid-May to the end of June, the kelp harvest season is concentrated. Kelp is a vegetable with high nutritional value and has certain medicinal value. Rich in mineral elements such as iodine. Kelp has low calorie content, medium protein content and rich minerals, and studies have found that kelp has a variety of biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anticoagulant, anti-tumor, lead removal, detoxification and antioxidant.
▵ Cold mix kelp shreds
Key takeaways: Brownish green or earthy yellow dried kelp is a relatively normal color. Dried kelp is the top product for those with thick leaves, thick green color or purple medium yellowish, and no dead yellow leaves.
White shell
Enter the summer fishing moratorium. In summer, all kinds of clams fill the market, white shellfish contain protein, fat, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and taurine and other ingredients, low calorie energy, high protein, less fat, can prevent chronic diseases of the elderly, is a good and inexpensive seafood. At present, the oldest white shell was found to be 507 years old (unfortunately, during the study, the researchers killed it). In addition, Baibei is also known as one of the five undead beasts on earth.
▵ Steamed eggs with white shellfish
Purchase points: Choose the white shell that sprays water from time to time to extend the "tongue" and touches the white shell that closes immediately with your hand.
scallops
July is the time when scallops are the fattest, scallops, also known as sea fans, its flesh is delicious, rich in nutrients, its closed shell muscle is dried after the "dried scallops", is listed in one of the eight treasures.
▵ Steamed scallops with garlic vermicelli
octopus
Octopus is rich in protein, minerals and other nutrients, and is also rich in anti-fatigue, anti-aging, can extend human life and other important health factors - natural taurine.
▵ Sauce stewed octopus
Key points of purchase: choose an octopus with a moderate and complete body size, excellent mobility, and large and thick limbs.
sea urchin
June and July is the peak season for sea urchin reproduction, which has the effect of dissolving phlegm soft and firm, loosening knots, making acid and relieving pain. It is often used for fistula sputum nuclei, asthma, abdominal distention, stomach pain.
▵ Kaijushi Sushi
Key points of purchase: Careful observation, the thorns of the fresh sea urchin will move, and the greater the amplitude of movement, the better the freshness.
abalone
Every year in July and August, when the water temperature rises and the abalone moves to the shallow sea for breeding, the meat is fat and fat, which is the best harvesting season.
▵ Steamed abalone with minced garlic
Key points: high-quality abalone is beige or light brown, the texture is fresh and shiny, and the flesh is thick and full.
Autumn from September to November
crab
As the saying goes: "Autumn wind rings, crab feet itch", autumn is the best time for crabs to grow, their flesh is thick and tender, and the taste is fragrant, which is the most delicious in the year.
▵ White crab in shallot oil
Purchase points: first, to see, the back of the crab near the mouth of the triangle, the more green and white, the fresher the color of the place, if it becomes gray, it is not fresh; second, to touch, the crab belly stripes are deep, the deeper and fatter the lines are recessed; third, pinch, the harder the crab belly, the better.
Small squid
Pen tube fish has a peculiar shape, it is a slender cuttlefish, there are pen tube fish also known as Japanese gun squid, also known as pen tube slug, small squid, squid, from the appearance is a slender custard cuttlefish.
▵ Sour soup pen tube fish
Key points of purchase: to choose the head and tail is complete and firm, the eyes are clear, the whole body is slightly blue, if there is a phenomenon of redness, it means that it has deteriorated.
prawn
Shrimp is rich in nutrients, and its flesh is soft and easy to digest, making it an excellent food for people who are weak and need to be nourished after illness. It has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women.
▵ Braised prawns
Key points of purchase: the body shape is complete, the luster is strong, the back and head are dark cyan, the sides are light cyan or white, the larger the head, the higher the value.
Winter: December to February of the following year
Oysters
Oysters, also known as "oysters," are the most zinc-rich of all foods. From winter to the Qingming Festival, it is the most fertile season for oysters.
▵ Minced garlic oysters
Purchase points: To choose oysters whose shell is completely closed, do not choose oysters whose shell has been opened
hairtail
In the winter, the meat of the fish is the fattest and most beautiful. Striped fish are high-fat fish, containing protein, fat, vitamins B1, B2 and niacin, calcium, phosphorus, iron, iodine and other components.
▵ Dry fried striped fish
Key points of purchase: the fish is fat and tender, and it is generally better to have good meat elasticity, thick head, bright red inside the cheeks, and uniform silver fat when purchasing.
Red cream stewed crab
Red cream crab is a traditional Han snack, bright red in color, salty and smooth. Put cold boiled water in the container, add salt, white wine, green onion, ginger, mix into a strong salty brine, and then put the washed red cream crab in, soak for 8 hours.
▵ Red cream stewed crab
Purchase points: as long as you look for a photo against the light, the two corners of the crab shell have a slight red, which is the symbol of the cream, so that the stewed crab is the best. On the contrary, the crab horn is empty, and there is no red paste. In general, the fullness of the crab's navel triangle can reflect the fatness and thinness of the crab
Have you drooled after watching the seafood?
Let's take a look at the Doumen specialties!
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Doumen yellow sand clam
Famous in the Pearl River Delta When it comes to the clams in March, tourists flock to the top to taste the delicious yellow sand clam, which is a unique variety of Doumen. It is said to be the most authentic produced in the Shangheng area. February and March of the lunar calendar are the most fertile seasons for yellow sand clams. The villagers in Shangheng told reporters that shellfish, an aquatic product, is actually distributed in freshwater lakes in the north and south, but it is unique to huangsha clam water towns, which grow in the river where brackish water meets and the water flows rapidly.
Because of its particularly delicious taste, it has long been famous. In the past, there were many places where yellow sand clams were abundant, of which Mapo Creek, Lulu Creek and Hengkeng River were the most. These small rivers are turbulent, sandy, clear, pollution-free, and produce yellow sand clam shells golden, like golden sand fished up on the seabed. The best way to eat yellow clams is to eat them steamed, original, retaining the fresh sweetness of clams. After steaming over high heat, mash the ginger and tempeh in oil and sprinkle them on the clam noodles, the aroma is fragrant. If you are a new person on the other side of the river, the steamed clams will add some tangerine peel, and the orange aroma will overflow when the pot is raised.
Dry white pigeon fish
White pigeon fish, close relatives of flower fish. According to legend, in the Wushan area of Qianwu Town, a kind of sacred bird named "White Pigeon" once flew in, and it was fed on this fish, so it was called white pigeon fish. The brackish water of Qianwu Water Town intersects, the tide rises and falls, and every pit and ditch puddle of Doumen Qianwu is accumulated, which has bred many famous seafood, and the white pigeon fish is one of the more famous ones.
The traditional method is to bake white pigeon fish in a sand pot, heat a sand pot, drop heavy oil, sauté ginger, green onion and other bottoms, and then spread the flavorful white pigeon fish, dry baked until cooked. During the Qingming Dynasty, the white pigeon fish is fat and tender, and it is the season to eat white pigeon fish. "Soy sauce emperor baked white pigeon fish" also known as "Jiangshan mermaid" is one of the top ten famous dishes in Zhuhai. Because the white pigeon grows in the rivers, beaches and wetlands at the junction of brackish and fresh water, the meat is tender and delicate, rich in DHA, and is the best of the fish and the treasure of seafood.
Doumen River shrimp
River shrimp, learn the history of Japanese giant river prawn, also known as large-headed shrimp, green shrimp and so on. In the Doumen area, the river gushes are intertwined like nets, fish ponds are dotted, rich in freshwater river shrimp, with an annual output of more than 500 tons, mainly sold to Japan, Hong Kong and Macao markets.
Doumen river shrimp are produced all year round, after the Qingming Dynasty are the peak season of river shrimp marketing, river shrimp life habits are underwater or grass climbing edge crawling, eating more mixed, such as live, dead small fish, small shrimp, insects, shellfish, single-celled algae or filamentous algae, fragments of higher plants, young leaves, etc. Its shell is thin and transparent, the flesh is tender and nutritious, and it is a high-protein and low-fat food containing a variety of vitamins. The food method is steamed or "white" with minced garlic, which is crisp and tender, sweet and delicious, and is a special aquatic product.
White plantain grass worm
Grass worms, also known as silkworms, grow in the mud of rice fields and river beaches in the Dashotian area at the confluence of brackish water, and grow up by eating rotten grass root slurry. Spring and autumn, grass worms mature once every 15 days, crawl out of the silt, generally in the case of red clouds and drizzle, weather changes or high tide, dense grass worms float on the surface of the river gushing water, foraging and mating and breeding, with the flow of the sea, when the tide recedes, people will take a boat to the beach, fishing with a dense net, if not caught at this time, the grass worm will break the stomach and kill itself, the so-called "grass worm out of the water hate to return, only to look at the river sigh."
The grass worms that come out of the water in the third and fourth months of the lunar calendar are called "lychee worms", and the grass worms in this period are small in size and have a fishy smell when eaten. The grass worms that come out of the water in the eighth and ninth months of the lunar calendar are called "autumn equinox worms", also known as "grass flower worms", and the grass centers in these two months are not only numerous, but also have good body fat, which is particularly delicious. Grass worm steaming, stir-frying, frying, potting, stewing, frying, etc. are suitable, usually eaten by the tile bowl stewed grass worms, which is a sweet and soft, delicious dish. Grass worm is a kind of high-protein food, has the effect of nourishing the spleen and stomach, nourishing the yin and tonifying the kidneys, nourishing the blood and preventing edema, beriberi and rheumatism, etc., and the medical food is excellent, known as "the special dish in the feast."
Bucket gate heavy shell crab
Heavy shell crab, also known as loose shell crab, grows in brackish waters, heavy shell crab is a treasure among crabs, crabs do not know how many times to take off their shells in their lives. When the tender shell of the mature cream crab is first formed, the cream meat under the tender shell is the most plump and fat, and its body is hard, and the old shell will be shed without shedding, forming a heavy shell, a soft two-layer shell, known as the "heavy shell".
At this time, the crab body is firm and plump, its color is bright, the meat is thick and yellow, the meat is tender and smooth, the taste is good, the taste is fragrant, the nutritional value is high, it is rich in protein, the content of a variety of trace elements is high, it is a tonic delicacy, and it is well-known in Hong Kong, Macao, Taiwan and Zhuhai. In Zhuhai, there are many cooking methods of oysters, such as crispy frying, white burning, teppanyaki, ginger and shallots, etc. Speaking of oysters, it is necessary to mention oyster sauce, which is very famous in the province from Zhuhai Yinkeng, and the birthplace of the well-known Lee Kum Kee oyster sauce is in Nanshui Town, Zhuhai City. Doumen heavy shell crab is also one of the "four major delicacies" in Zhuhai, called heavy shell, crab shell is indeed harder and thicker than the average crab, and it is also more precious, because it grows in brackish waters, and only 10 pounds of top products can be selected for every 1,000 pounds. When you taste it, you only feel that the meat is tender and smooth, the taste is delicious, and the crab meat is easily separated from the shell. According to chefs, heavy shell crab is a tonic delicacy and is the favorite of many Hong Kong and Macao diners.
Golden eel
Also known as blue eel, eel, river eel, is one of the most valuable fish in freshwater. Produced in the Golden Village Bay of Doumen Jing'an Town, due to its water quality environment is not polluted, it is a good place for wind eels to grow, the eels here are fat and tender, and the harvest season of the eels from August to October of the lunar calendar is the harvest season. Because it is rich in vitamin A, coupled with the delicious taste of meat, it is known as "ginseng in the water".
The phoenix eel likes to be dark and afraid of light, and is out of the night at night, especially likes to play in the wind and rain. It is very adaptable and does not die for a long time away from water. Eels have now been farmed in captivity to suit the needs of the market. The cooking of the eel can be steamed and braised. When steaming, first cut the abdomen to remove the internal organs, then go to the head and tail, cut 2-4 cm long with a knife to connect small pieces, put them in the basin, and add the condiments rice wine, ginger, green onion, oil, etc. Once steamed, it can be eaten. The taste is tender, fresh and fatty, and it is very delicious. When boiling, the eel cut into small pieces, first fry it into a golden brown under the frying pan, fish it out and then use another pot to put lard, sugar, soy sauce and other condiments into the jujube red, and then pour the fried fish into it, put the bamboo shoots, shiitake mushrooms and other ingredients after cooking, and then hook it with water starch, drizzle with cooked oil and then eat it in a pot, its flavor oil is not greasy, fresh with fat, tender and delicious. Because of its high nutritional value and good taste, it has become a superior delicacy at the feast.
Tiger Mountain Mullet
Mullet, scientific name Chinese Wutang snakehead, is a warm-water shallow brackish water fish. Mullet is rich in nutrients and delicious meat, which has the effect of speeding up the healing of wounds. Mullet can stay away from the water for a week without dying under wet and humid conditions, and is a high-quality seafood product suitable for live export and export earning.
Mullet is produced in Doumen Wuhu Mountain, due to the relationship of terrain, is a harbor where mullet gathers, the water surface is calm, fat but not turbid, so that the flesh of the mullet is tender and fat, steamed with special soy sauce, its taste is better, it is a delicacy for high-class banquets. The Qingming season to the fifth month of the lunar calendar is the mullet harvest season.
White Vine Lake Lotus Root
The lotus root produced in Baiteng Lake is disconnected from the silk, also known as the "ruthless lotus", which is characterized by the disconnection of the lotus. Fat powder, loose residue- no residue, refreshing and sweet taste, in the major restaurants in Doumen has long been a famous food ordered by diners.
However, with the real estate development of Baiteng Lake, the whole Baiteng Lake now only nets the last lotus root pond of about 250 acres, because the economic benefits of lotus root are not good enough to raise fish and shrimp, so more and more people give up planting, perhaps soon after the lotus root of Baiteng Lake will disappear.
Yokoyama Kokuzu
Doumen has many places to grow, the above Hengzhen is the most, the town's Hengshan Village and Xinbu Village produce the best powder kudzu, loose, slag-free, has a clear fragrance, its soup such as milk, excellent taste.
Now Japan and South Korea is the most popular is to eat kudzu, kudzu known as "Asian ginseng", "longevity powder", rich in isoflavones, with detoxification, beauty effect, beauty-loving female friends do not prevent the use of rest days to shangheng to taste and taste, by the way to buy some home soup is also good Oh.
Dry cartilage carp
Produced in the Area of Puzhukeng in Qianwu Reservoir, it resembles ordinary mud carp, but the fish body is smooth, the chest is dented, and its bones are transparent and milky after cooking, and the food is like vermicelli, the fish is tender and delicious, and the Qianwu cartilage carp is famous for its bone quality different from that of ordinary mud carp, and is highly respected by the Pearl River Delta and Hong Kong and Macao gourmets. Dry chondroid carp is suitable for steaming with soy sauce and flavor. unique.