Zhanjiang's oysters are most famous in Shimen, Guandu and Taipingku bamboo producing areas.
Zhanjiang oyster is famous for its delicious taste, fat and smooth meat, tender and crisp.
2. Origin of oysters in Guangxi: The history of oyster culture in Beihai has been more than 300 years. The main producing area is Dapo, Xichang Town, with full meat and silky taste.
Oysters cultivated in Qinzhou, Guangxi, are mainly near the river. They are one of the four precious seafood in Qinzhou, and have the characteristics of big head, thick meat and strong body.
Its taste is delicious, its meat is juicy and delicious, and it is rich in protein with high nutritional value.
3. Origin of Fujian Oyster: Xiamei Oyster is a pleated oyster with a long history. As early as in the local chronicles of the Qing Dynasty, it was recorded that oysters were raised with broken jars and disorderly factory heads. With the innovation and progress of aquaculture technology, oyster culture has developed from rocky to strip culture, scaffolding culture and shallow sea culture.
It is a famous brand product among agricultural products in Fujian Province.
4. Origin of Shandong Oyster: Pacific Oyster is the main breed in Rushan, Shandong Province, also known as long oyster, which Rushan people usually call "sea oyster".
June 10 to May of the following year is the most fertile season for oysters. Oysters are blue and white, soft and tender, and have a rich taste, so they are called "sea milk".