Source 丨 Kitchen Shadow Cuisine
Which regions of China are the most abundant in seafood? Which place is the most popular seafood? Geography books say that it is easy to form excellent fisheries at the confluence of cold and warm currents, and it is easy to produce the most beautiful seafood. On this basis, the four major seas of the Bohai Sea, the Yellow Sea, the East China Sea and the South China Sea have become the most important seafood production places in China, and the residents along the coast have "relied on the sea to eat the sea" and made their own seafood taste with local characteristics.
Bohai Sea
Bohai Sea, formerly known as Bohai and Beihai. The Bohai Sea is part of the western Pacific Ocean and is also China's inland sea. Surrounded by land on three sides, it is between Liaoning, Hebei, Shandong and Tianjin provinces and one city. There are many theories about the boundary between the Bohai Sea and the Yellow Sea, commonly with the connection between the west corner of the Old Tieshan Mountain on the Liaodong Peninsula and the Penglai Head on the north shore of the Shandong Peninsula as the boundary, in this sense, the area of the Bohai Sea is the smallest of China's four major seas, only about 77,000 square kilometers, is a nearly enclosed inland sea, the ocean current is small and weak, so it has become an excellent seafood "hatchery". The Bohai Sea can be roughly divided into three areas: Liaodong Bay in the north, Bohai Bay in the west and Laizhou Bay in the south, and the seafood in each area also has its own characteristics.
Ginseng
Liaodong Bay in the Bohai Sea produces the best ginseng in China. Here is the world's best sea cucumber production area, perennial low temperature, balanced salt, natural and pure water quality and rich microbial resources, so that the sea cucumber living on the seabed grows slowly, but it is also because of this, so that they have accumulated more amino acids, polysaccharides and other nutrients, the taste is particularly delicious. The ancient people of our country have long recognized the natural law of "the place of origin determines the quality", and there was a record in the "Compendium of Materia Medica" that "(sea cucumber) is produced in Liaodong Bay, the texture is particularly good, and the Wu, Zhejiang, Fujian, and Cantonese are fat and tasteless".
sea urchin
Sea urchins are also the signature seafood of Liaodong Bay, which corresponds to the "strong shell, there must be delicious" - the "sea urchin yellow" wrapped in spiked hard shells is tender and delicious. The sea urchins of Liaodong Bay are mainly purple sea urchins, and in the "sea urchin circle", the horse dung bile that can be tasted all year round is not an order of magnitude at all. If you are an authentic Dalian person, you must know that the name of the thorn pot belongs only to the purple bile with long thorns. First of all: in terms of appearance, purple sea urchin is 2.5 times that of horse dung bile. Secondly, the momentum is suppressed, because the taste is fresh and sweet, and many people like to eat it directly raw. When eating, it needs to be eaten with appropriate ingredients, so that the sauce made of mustard and soy sauce is fully soaked into the sea urchin before it can be eaten with a small spoon. In the delicate tasting, the strong fragrance flows between the tongue and teeth, and it is impossible to swallow for a long time. Until the end of the meal, the deliciousness and smoothness remain in the memory of the taste buds for a long time, lingering.
Dalian abalone
The largest producer of abalone in northern China is also in Liaodong Bay, and Dalian is the main producer of chinese wrinkled pan abalone. Wrinkle plate abalone is commonly known as "four-hole abalone" and "abalone", the surface is gray-brown, there are rough and irregular wrinkles, the growth line is obvious, there are often mosses and other attachments, the end of 4 to 5 holes, the meat is tender and flexible, the taste is good, is the best quality, the highest price, the most popular type of abalone in China. Its flesh is tender and nutritious, and it has been one of the "Eight Treasures of Seafood" since ancient times.
Pippi shrimp
Bohai Bay silt bottom, flat seabed, is a variety of economic fish spawning, bait farm, has China's "natural fish warehouse" reputation, due to the rich plankton as bait, the shrimp produced here is particularly fat. Every spring is the season that belongs to Phi Phi shrimp, before and after the Qingming Dynasty, it is the time when Phi Phi shrimp are listed in large quantities, and the Phi Phi shrimp during this time is full of meat and delicious taste, which is definitely one of the most delicious seafood in spring.
Bohai knifefish
Bohai Bay knifefish is a famous economic fish in the Bohai Sea fishery, which is loved by consumers because of its tender meat, delicious taste and rich nutrition. But this so-called "knifefish" is different from the real knifefish, it is actually a kind of striped fish, that is, the abbreviation of "Bohai Bay knifefish". From the 60s to the 70s of last century, the "Bohai knife" could still form a fishing flood, but by the end of the 1980s, the "Bohai knife" had decreased year by year, and now, it is very rare, and the delicious taste of the Bohai Bay knife fish has become a "masterpiece" in the memory of many people.
The reason why the "Bohai Knife" is delicious and abnormal is because the water temperature and water quality of the Bohai Sea and the climate are particularly suitable for its survival; the second is because its body is slender, a body of fine thorns, with a thin and thin posture, flesh and thorns are almost integrated. Because of the weak bone and soft muscles, thin and light, in order to swim quickly in the water, and the faster the swimming speed, the more it is stirred into a body of living meat in the water, and the meat is delicate and elastic to eat, and the fresher it is. The scent is truly unforgettable, especially the fatty part of the fish's belly, which melts in the mouth! The taste of the "Bohai knife" is all on the thorn, taste its freshness, the thin tenderness of its flesh, the tip of the chopsticks only needs to be lightly touched, and the thorn and the meat are one. You have to suck the tender flesh on the thorns like a baby, and then spit out the thorns after sucking the flesh in its entirety to truly experience its beauty.
Chinese tiger head crab
The Chinese tiger-headed crab has a peculiar shape, the cephalothorax is rounded, and the surface has granular bulges that are particularly prominent in the anterior and central parts. Each gill area has a dark purple round spot, like a tiger's eye. This crab is mainly distributed in China's Shandong Peninsula, Bohai Bay, Liaodong Peninsula and other seas. The Chinese tiger head crab grows very slowly, and a half-pound tiger head crab needs to grow for three or four years. In recent years, with the increasing pollution of marine beaches, tiger crabs have become less and less common, and even fishermen rarely see them.
Three-wart pike crab
In the spring when the flowers are blooming, as the water temperature gradually rises, the mother crab will feed and breed from the wintering field north of the Yellow River estuary to the coastal harbor and estuary of the Bohai Sea. The meat of the mother crab is full of fat before stepping on the seeds, and the large one weighs more. After spawning, the body is weak and lean, and although the fragrance is not as good as before, the freshness has increased unabated. Before the height of summer, male crabs flock from the wintering grounds to forage for food and seek mates. At this time, the male crab is succulent and the quality is better than the female crab, so there is a saying that "the spring eats the umbilicus (female), and the long umbilicus (male)" is said. After the Mid-Autumn Festival, Laizhou crab is becoming more and more plump, until before and after the frost falls, everyone is full of fat and nails, the shell is full of flesh fat, the local called "top cover fat", is another best season of the year to eat. This crab has three bulges on the back, 9 serrated teeth on the anterior lateral edge, and the last tooth is particularly long, resembling a pike, so it is commonly known as "three-wart pike crab".
Sea intestine
Sea intestines, Jiaodong fishermen call "sea chicken", although this seafood is also available in other places, but in terms of quality, the Bohai Sea area produces the best. The appearance is strange and ugly, but the entrance is a country of love. In some places, people call it "naked sea cucumber", and the sea intestine not only looks like a naked sea cucumber, but its nutritional value is not inferior to that of sea cucumber.
Sea intestines are an important raw material in Lu cuisine, its cooking methods are also many, with sea intestines with head knife leeks made of "leek sea intestines" is a famous dish in Jiaodong, in addition to "dried sea intestines", "sea intestine soup", "minced meat sea intestines" and so on are very local dishes.
It is rumored that the sea intestine has an aphrodisiac effect, of course, not only because of "shape complement", but because it contains a variety of trace elements such as V E, which the human body needs. Sea intestines are fried with leeks, which not only taste delicious, but also have the effect of warming the liver and kidneys and aphrodisiac.
Swan eggs
A swan egg is not a swan egg, but a shellfish. The individual is larger, weighs more than half a kilogram, and the clam meat is full, the taste is extremely delicious, and the nutritional value is high.
Yellow Sea
Out of the Bohai Strait, the sea suddenly opened up, and the depth gradually increased, which is the Yellow Sea. Because the Yellow Sea flowed into the Yellow River in ancient times, the rivers carried a large amount of sediment, which increased the suspended material in the seawater and made the transparency of the seawater smaller, so it appeared yellow, and the name of the Yellow Sea was derived from it. The Yellow Sea is bordered by the Shandong Peninsula and the Northern Jiangsu Plain to the west, the Korean Peninsula to the east, and the Liaodong Peninsula to the north, covering an area of about 400,000 square kilometers. The Yellow Sea is rich in aquatic products, with many locally endemic resident species and many passers-by who arrive with the "fish flood".
Yellow Sea shrimp
Shrimp is a unique seafood treasure in China. Why is it called shrimp? Because from ancient times to the present, coastal residents in the north of China have always been accustomed to selling this prawn in "one pair", and fishermen often calculate the results of their catch by "how many pairs". Over time, the name "shrimp" was passed down as usual. Chinese shrimp is a kind of migratory shrimp, which has been doing regular migration in the Yellow Sea and Bohai Sea of China for generations, never going to other seas, which is the so-called "love of the soil is difficult to move". The shrimp in the northern Yellow Sea is one of the best quality Chinese shrimps, it is green and gray in color, thick in shell and fleshy feet, and it is also larger than Bohai shrimp. In 1971, after receiving a notice from the Maritime Command, the "38" fishing vessel rushed to the Yellow Sea to catch a large number of shrimp, setting a record for the high yield of shrimp fishing at that time.
Cockles
The meat of the cockle is tender and delicious, and the blood is bright red, and it has been regarded as a tonic and a famous dish with wine since ancient times. Ancient books record that the cockle has the effect of "making people edible, beneficial to blood, eliminating blood clots and dissolving phlegm accumulation".
Oyster shrimp
Oyster shrimp scientific name eagle claw shrimp, is a pure sea shrimp, out of the water is dead, so it is difficult to see live oyster shrimp on the stalls, although the sale is almost the same, but the wild taste is farmed shrimp can not be compared. The oyster shrimp tastes fresh and sweet, and the famous product of Laoshan Ginger Zhuang - Golden Hook Shrimp Rice, is made from it.
Mackerel
There is a saying in Qingdao that "mackerel jumps, people laugh", and sending a few fresh mackerel to your father-in-law and mother-in-law every spring is an ancient tradition of Qingdao people rich in cultural meaning. Qingdao spring mackerel is large, fat and nutritious, so it is deeply loved. Qingdao's "mackerel dumplings" are also a very representative local delicacy, the mackerel is deboned, the sliced fish meat is cut into small pieces, and the appropriate amount of ingredients is added. The cauldron is on fire, and the dumplings are boiled out, crystal clear. A bite is tender and pure, fragrant but not greasy and endlessly evocative.
Sand fish
Late autumn to the following year between the first month of the sand light fish is the most fertile season, winter to the first month, sand light fish a pound of 3 to 4 tails, washed after the whole pot, in the onion ginger fried incense, the fish in the pot stir-fry for a while, add enough cold water, medium heat, or small heat, boil for an hour, a pot of white and thick, umami fish soup on the pot.
East China Sea
The East China Sea is located in the south of the Yellow Sea, from the north shore of the Yangtze River estuary of China to jeju island in South Korea, south to Nan'ao Island in Guangdong Province to the southern end of the main island of Taiwan Province (Yizuo to Dongshigang, Taiwan via Penghu) and the South China Sea as the boundary, east to the Japanese Ryukyu Islands, an area of more than 770,000 square kilometers, brilliant colors, beautiful scenery. The injection of a large amount of terrestrial organic matter and nutrient salts, the year-round warmth of water temperature and the confluence of different water systems, the plankton can be fully reproduced, making the coastal waters of the East China Sea a good spawning ground, bait and fattening growth site for a variety of economic fish, shrimp, crabs and benthic animals. It is also home to The Zhoushan Fishery, China's largest fishing ground, "the yellow fish in spring grunt to listen to the tide of the sea." Summer squid plus jellyfish, fierce sun back scorch. Autumn trash fish are picked by Nong, and the net rolls in the cabin and jumps. The north wind blows snow and snow, and the wind and waves take fishing. "In this area, almost every fisherman will sing this 'Fishing Song of the Four Seasons'.
Zhoushan with fish
China's sea area is vast, in the Bohai Sea, the Yellow Sea, the South China Sea, the East China Sea are distributed, to the best quality, the domestic recognition is the Zhoushan area of the sea produced with fish, the fish body is thick, the fish meat is smooth, delicious and abnormal, near the water tower of Zhejiang and Shanghai people, no less "take advantage".
You know, Zhoushan with fish is delicious, that is scientifically based. Striped fish can be caught in the seas of the world, but because the salt content of the sea water is too high, the taste of the striped fish in these places is fishy and coarse. The Zhoushan fishery is geographically located, at the mouth of the Yangtze River, Qiantang River, Yongjiang River, the sea salt is low, coupled with the four seasons of the temperature is pleasant, the natural Zhoushan fish meat is more tender, but also can taste sweet!
If you want to taste the most authentic Zhoushan striped fish, you must first learn to choose. Authentic Zhoushan striped fish have "three small" and "one thick". "Three small" means that the head is small, the head is small, especially the eyes are small, and the prominent feature is that the eyes are black. "One thick" is the thickness of the flesh, and the same weight of Zhoushan striped fish is narrower and thicker than other striped fish. Fresh Zhoushan striped fish is steamable, and fresh but not fishy, there is no foreign body sensation of large bone grains of fish in other places, it is popular at home and abroad, and is known as "the world's best striped fish".
Large yellow croaker
The giant yellow croaker is the first of the four major economic fish in the East China Sea and is favored by the Chinese people. Precious yellow croaker is not only very golden and brilliant, but also the meat is fat and tender, and on the table of ordinary people, as long as there are dishes with large and small yellow fish into the dish, they can show their bright colors.
Among the famous dishes in Ningbo, the dishes with yellow fish as the main ingredient account for most of the list, steamed yellow fish, rotten skin wrapped yellow fish, moss dragged yellow fish, snow vegetable soup yellow fish... Ningbo people's love for yellow fish is put into chopsticks and are accustomed to tongues.
The wild yellow croaker in the East China Sea is definitely a rich and handsome of the wild fish in the East China Sea, and not everyone eats it. The picture below shows each wild yellow fish weighing more than 3 kilograms, each priced at more than 10,000 yuan. Whether someone asks you to eat it or you invite someone else to eat it, wild yellow croaker is definitely worth taking for a fish to pretend to be a pose.
Cockroach (yóu móu)
This is a cockroach, which is called green crab by Shanghainese. The Taiwanese call it "crab", or "red crab". It inhabits the coastline edge of the East China Sea and burrows in mud on the edge of the beach. The big one is like a liter, the small one is like a dish, and the two claws are hairless. August's big cockroach is so powerful that it can fight tigers. Is a tonic for seniors. "Compendium of Materia Medica": "Its flat and largest, hind feet are broad, and the name is cockroach." The Southerners call it the Plucked Boy, and its hind feet are like the Ridge. A worm, with the tide to retreat shell, one retreat and one long. Its big one is like a liter, the small one is like a dish, and the two claws are like hands, so it is different from many crabs. Its strength is strong, August can fight with the tiger, the tiger is not enough. "Look, this big cockroach is more than 2 pounds!" Big enough to be heavy enough to be mighty. The price is not cheap. The price per kilogram is more than 120 yuan.
This is a small cockroach, in fact, it is not small, it is said that every year the cockroach will peel once and change into new clothes. As long as its flesh is very full, it will start to change its skin, look, this is the cockroach that has just changed into new clothes. Its new clothes are obviously turquoise, more vivid and handsome! It's just that it just changed clothes, and it's still very delicate, so be careful.
Cockroach tiger
Cockroach tiger, one of the characteristic seafood of the East China Sea near the beach. This fish has a tiger head and a thick, short and powerful tail, which is naturally wild. Each bar weighs about 200 grams -250 grams, and the price is 70 yuan per catty. The cockroach tiger has only one main bone, no small spines at all, and the taste is very delicious. Recommended dish: Wild cockroach tiger stew with local chicken, the focus is on the soup, but it tastes different. Recommended tonic dish: Cockle tiger stewed old wine. It has the effect of tonifying and tonifying kidneys and aphrodisiacs. Main ingredients: cockroach tiger, old wine, ginger slices, ice pond, garlic, salt, monosodium glutamate. The method is: take a few strips of cockroaches and tigers about 100 grams per day, remove the internal organs, cut into several pieces, add ginger slices, rock sugar, garlic, salt and simmer for 30 minutes with MSG in old wine as water.
It is this seemingly unassuming fish that specializes in eating cockroaches, so it is called the natural enemy of cockroaches. In order to let the guest officer see clearly, Xiaobian put together the cockroach and the cockroach tiger who are born enemies. It's a narrow road.
Earth cockles
A specialty seafood along the coast of the East China Sea, called the earth cockle, weighs about 100 grams each, and local fishermen regard it as a super tonic, especially after a woman gives birth to a child. The method is very simple, blanched with water can be eaten, original taste, natural nourishment.
Earth abalone
Native abalone, wild seafood with East China Sea characteristics, the price is 70 yuan 1 catty. This thing is used for garlic steaming, but it can also be fried in oil, and the taste is strong and delicious.
sea anemone
This dark ingredient is called anemone and is processed. Ready to pan at any time. The anemone tastes not only delicious, but is also said to be extremely nutritious, and the soup is delicious and nourishing. Studies have shown that sea anemones can be medicated, and coastal fishermen often use it to treat rheumatoid arthritis, which is said to have a significant effect. You can also use spicy fried anemones, which are equally delicious.
Dragon head fish
Dragon head fish, also known as Theyu (Chaoshan dialect), water babbling (Hokkien language), dog mother fish, shrimp babbling, dragon head salmon, is a common edible fish in china's coastal areas. This fish has only one main bone, and the main bone is soft, and the fish bone of the fish is as soft as a beard, so people in The area of Liushi, Taizhou, Wenzhou, and Lishui in Zhejiang Province call it Water Babbling, that is, it is as soft as water. In northern Zhejiang, Ningbo, Shaoxing, Hangzhou, Jiaxing and Shanghai are called dragon head salmon because the fish head looks like a dragon head, and the scientific name is the same. The meat is soft and high in moisture, making it difficult to preserve or transport far. Fresh food is delicious and can also be processed into dry products.
Looking out for the tide
Wangchao is a small octopus, the eastern coast of Zhejiang will be called the small octopus Wangchao, may be because it lives on the beach, as soon as the tide comes, it will launch an attack on the small crabs, shrimp and maggots that rush to the shore, there is a proverb cloud: "The big head looks at the tide with eight feet, and the eighteenth life can't catch up." Standing in the cave and watching the tide, send crabs and shrimp to eat without rest. "It is not only the tide of hope, the tide of mid-autumn in August is the largest, so the tide captured in august of the lunar calendar is also the most fertile."
Wangchao "bone ointment is soft", the flesh is tough, it is difficult to chew, and it affects the embodiment of umami. Therefore, the method of cooking is very exquisite. Coastal people have found a good way to use small water spicy indigo to repeatedly throw on the ground or in wooden barrels before cooking, and if there is no small water spicy indigo, it can also be replaced with grass and wood ash. Whether it is hot stir-fried or red-wrapped meat is crunchy, it tastes a magically delicious and pure fragrance, and the aftertaste is better than other foods.
Wangchao's eating methods include raw stir-fry, braised, boiled, etc., Ningbo Xiangshan Shipu Fishing Port famous seafood "sixteen bowls", braised Wangchao is among them, as sea cucumbers, fresh shellfish, lobsters are the same as high-end dishes. The fish meat of this dish is tender and crispy, and the taste is better than the fish meat. There is also a clear soup to see the tide, but see the clear soup floating a few looking tide, the soup sprinkled with emerald green onions, the tide seems to be swimming in it, pick up one in the mouth, bite in the mouth feel that the suction cup is still shrinking, the taste is extremely fresh. Before it was too late to taste, it slid into the stomach.
Bong
Fenghua, produced in Fenghua, Ningbo, is also known as Fenghua cockle, which can tonify blood and strengthen the stomach. Yuan Ming wrote in his "Suiyuan Food List": "The cockles come out of Fenghua County, and the products are on top of car claws and clams. "This is called a cockle. Feng cockle particles are large, the cockle meat is full, the cockle blood is bright red, there is no mud smell, the meat taste is extremely fresh, as early as the Tang Dynasty has become a tribute treasure. The "Compendium of Materia Medica" records that cockle meat has the effect of "moisturizing the five internal organs and benefiting blood", and has been a precious tonic for folk food since ancient times. You can use boiling water to quickly blanch fresh food, you can also wash the fresh cockles plus wait for the yellow wine sealed and processed into drunken cockles, small blood cockles meat is delicious, bright color, dig out the flesh is full, there is blood-colored juice, a bite, the meat with a slight wine taste and sauce into the mouth, mellow and refreshing. There is also an interesting saying about the feng cockle, saying that there are no more than eighteen corrugated shells on the shells of cockles from all authentic origins. Implying the meaning of "to be sent", the auspicious and rich color head, it is no wonder that this dish is indispensable in the banquet of Ningbo people.
Plum boy fish
Plum boy fish is named after migrating and spawning in the rainy season, and the "Chronicle of Foreign Objects in the Linhai Sea" written by Shen Ying during the Three Kingdoms period says: "The name of the small person with the head of the stone is hemp water, that is, the plum fish, the head is larger than the body, and people call it the big head of the plum." Later, the "Taizhou Fuzhi" further described the plum boy fish: "It looks like a stone head and is small, golden color, good taste, the head is larger than the body, and people call it 'mei big head'." Out of the four Ming Mei Shan Yang, hence the name 'plum fish'. Or cloud: plum ripe fish come, hence the name. As for saying that it is a "plum child", it is probably because it is small, shaped like a big-headed doll, and childish and cute. Plum boy fish also has many common names, plum fish, big spiny head, plum fish, big head treasure and so on are its nicknames.
The plum boy fish is golden in color, resembling a juvenile yellow croaker, and those who do not know the goods call it a small yellow croaker. In fact, the plum boy fish is this small and thin shape, and no matter how long it is, it cannot grow into a yellow fish. The plum boy fish that has just been caught, the eyes are polished, golden and bright, add Shaoxing yellow wine, ginger shreds, and then sprinkle some salt, for steaming, sprinkle some chopped onions when cooking, its taste is fresh, the meat is tender, eating to the mouth seems to melt away immediately, that kind of fresh, straight through the bone marrow of people. There is a saying: "Cold water plum boy race yellow fish." "That is to say, fresh plum boy fish even tastes better than frozen yellow fish."
Slippery shrimp
Wild slippery shrimp is a unique species in Zhoushan, and the characteristic seafood created by the natural environment in the Zhoushan sea area cannot be artificially farmed at present. Compared to the earth shrimp in the Paracel Islands or the Beibu Gulf, the slippery shrimp will be more slippery and sweet. Slippery shrimp is commonly known as hacienia pseudopneus, belongs to the order Decapoda, shrimp family, shrimp family, imitation shrimp genus. Mainly distributed in the southern Yellow Sea and the northern part of the East China Sea, this shrimp species becomes the main fishing target of the Zhoushan offshore shrimp dragging operation fishing vessels from November to May of the following year, and is a very popular local seafood species.
portunid
The meat of the Pike crab in the East China Sea is delicious and elastic, and it is particularly delicious. Crabs caught after the ninth month of the lunar calendar are called "cream crabs", full of physique, the best quality, Ningbo especially likes to choose fat mother cream crabs to make Ningbo people very much like the red cream crab, that kind of salty taste, is really indescribable supreme delicacy.
Sand eels
Sand eels are scientifically known as star eels, also known as seven star eels. Its fish body side line has obvious white spots, China's coastal distribution, like to burrow in the seabed stone crevices, fierce, day and night, to fish, shrimp for food.
In Zhoushan, there are 1390 islands exposed to the sea alone, and there are countless islands and reefs that are half exposed or not exposed, and there are many caves in the rock cracks, which are the ideal habitat and the most important production area for sand eels in China. Sand eel is extremely rich in nutrition, known as "soft gold in water", rich in a variety of nutrients, not only to strengthen the body, brain nootropics, anti-aging, protect vision, and because of its contained Xihe Rock protein, is a very rare substance, can play a role in strengthening the kidneys.
Wild sand eels generally take the method of net tug and fishing, and the better fishing method of the two methods is more conducive to the quality of sand eels. Sand eels can be caught all year round in Zhoushan, but the best is from July to February, which is not only large, but also fat.
Yellow-lipped fish
Yellow-lipped fish is an endemic fish species in China and belongs to the national second-level protected animal. It is mainly distributed in the East China Sea and the northern part of the South China Sea. It inhabits the sea area at a depth of 50 to 60 meters in the near sea, and the juveniles inhabit the estuary and its nearby coasts, and are carnivorous fish, feeding on small fish and large crustaceans such as shrimp and crabs, while juvenile fish feed on shrimp. The Min Cantonese people call the yellow-lipped fish "money fish" and "money fish". In particular, fish fat (commonly known as "fish glue") is very precious, is regarded as a superior tonic, known as "expensive as gold". An American media outlet announced 9 of the world's most expensive foods, of which the money fish is among them. In recent years, there have been repeated news that fishermen catch yellowlip fish and sell for sky-high prices, and a single fish can even sell for more than a million.
South China Sea
The vast South China Sea is connected to the Pacific Ocean and the Indian Ocean through the Bashi Strait, the Sulu Sea and the Strait of Malacca. The South China Sea is the deepest and largest sea in China, and the amount of water exchange is also large, which is conducive to the growth of marine life. South China Sea seafood is dominated by Sanya, Zhanjiang and Beihai, which is characterized by rich species, short growth cycle and large yield.
Afternoon fish
Also known as four-fingered mackerel, magnolia, commonly known as zhang jump, noon fish, beef shoots, sacrificial fish, is a famous aquaculture economic fish. Afternoon fish is a specialty of the sea specialties in The area of Xuwen and Wuchuan in Zhanjiang, Zhanjiang, Guangdong, is very popular, majorda belongs to the four-fingered mackerel genus of the family Mackerel, the scientific name is Eleutheronema tetradactylum (Shaw, 1804)), Chinese folk commonly known as noon shoots, sacrificial fish and carp, Zhanjiang people generally call it "Ma Wu" or "Afternoon Fish". Mafred is a fat-rich, valuable fish that is not caught in large quantities and is difficult to buy in the market. It is produced along the coast of China, mostly in the south, and is mostly known for the fresh and dried mafruit on the Leizhou Peninsula of Zhanjiang and Hainan Island.
Zhanjiang oysters
Oysters are one of the most distinctive seafood in Zhanjiang. In zhanjiang pollution-free and pollution-free original ecological sea area, the cultivated oyster meat is tender and fat, the taste is excellent, refreshing, smooth, sweet, crisp and slag-free, and it is the only one in the current ecological seafood products that does not have artificial feeding.
Charcoal-grilled oysters as a must-have for nightclubs to split wine at night, from Guangdong to the north and south of the river, and Zhanjiang oysters, as the representative of Guangdong oysters, have become one of the door numbers of barbecue streets around the world. On the sign of each Zhanjiang food stall, there is an oyster character. Grilled oysters, food stalls, without these, a Zhanjiang night, pure waste!
Worm
Some people love such a thing as a sandworm and marvel at its deliciousness; some people are disgusted and frightened by its appearance. Sandworms are also called sea ginseng, scientific name checkered star worms, also known as naked star worms, commonly known as "sand worms". Its shape is long barrel-shaped, the body length is about 10-20 cm, the body surface is generally bright flesh pink, naked and hairless, the longitudinal muscles of the body wall are bundled, and each ring muscle is staggered to form a grid pattern, which is also the origin of its name. Sandworms grow along the beach and are very sensitive to the quality of the growing environment, and once contaminated, they cannot survive, so they are also called "environmental marker organisms".
At present, the sea area rich in sandworms is the most top-level sandworms produced in China's beautiful coastal cities and Beihai City in Guangxi, and the Guangcun beach in Danzhou is rich in resources and rich in sandworms. The sandworms produced are known for their moderate individuality and thick, crisp and tender flesh. According to local fishermen, on the night of the big moon, the sandworms are the best caught when they float to the shallow sea to mate, which has the effect of tonifying the kidney and aphrodisiac. In recent years, in pursuit of economic benefits, some fishermen have adopted unreasonable mining methods, such as fishing with high-pressure water guns, coupled with the pollution of the living environment, which has greatly reduced the wild resources of sandworms.
Although the sandworm is not expensive, it is delicious and crisp, and has a unique flavor. A small wooden stick pierces the abdomen of the sandworm, cleans the sand and internal organs in the abdomen, and then repeatedly washes the slippery pulp on the surface with water, accompanied by green onion and ginger, stir-fried on high heat, white as snow, the entrance is crisp and sweet, chewy, and it is rare. If you have the guts, you can also eat it raw, fresh, sweet, and strong, and it is best to eat it without sticking to mustard. The locals also process sandworms into dried sandworms for easy preservation, frying, stir-frying, stewing, boiling, and boiling soup. Undersea coconut sandworm soup, soup such as milk white, the taste is very fresh and sweet, soup thick lips, has "natural MSG" is called. The fried crispy crisp is a delicacy for the sake. Steamed sandworms with garlic are the most common way to eat them in Guangdong.