Lobster, native to Central and South America and northeastern Mexico, is now distributed on all continents in the world, with a wide variety, generally inhabiting offshore seabed or the shore of warm ocean. There are at least eight kinds of lobsters made in China. The main ones are:
China lobster, olive-colored, produced in the coastal areas of Guangdong, is large in size and yield; Corrugated lobster, similar in color to China lobster, is produced in the coastal area of South China Sea; Hairy lobsters, the same color and shape, are produced in Hainan Island and Xisha Islands.
Splendid lobster, with colorful patterns, can reach 4 ~ 5 kg at most, and is produced in Zhoushan Islands, Zhejiang Province, with little output. In addition, there are Japanese lobsters, variegated lobsters, less-pricked lobsters and striding lobsters. But the output is very small.
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history
"Seafood", called "sea fault" in ancient times, means that the products in the sea are mixed together. Tracing back to the origin of Rudong seafood dishes, although there is no exact written basis, according to archaeologists' research, at least in the Neolithic Age 4,000-6,000 years ago, human beings already knew how to pick shellfish and eat them, and cooked food has been processed.
Looking through ancient cooking books, I found that there are three main aspects of seafood records, one is diet health, the other is cooking skills, and the third is seafood dishes. Especially seafood dishes are the most abundant. According to historical data, the traditional seafood cooking, seasoning methods, material combination and the mastery of cooking temperature have all become a whole.
In early human culture, seafood was an important food source. People use baskets and tools like baskets to fish in rivers and lakes. In ancient Egyptian civilization, you can see the counting method marked with harpoon.
In ancient Japan, shellfish was their staple food. Archaeologists used these discarded shellfish to calculate the population at that time.
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