Rushan Oyster is cultivated in Rushan, Shandong Province, and is located on the golden south bank of Shandong Peninsula at 37 north latitude. Rushan is surrounded by mountains on three sides and faces the sea on the south. The superior natural environment and unique geographical location make Rushan oysters big and clear. The meat is tough and elastic, just right, fresh and tender, juicy and full, salty and sweet.
Fujian oysters are mainly "summer oysters", which are mainly cultured in the waters outside the bay and belong to high salinity culture. Many cities and counties in Fujian Province are breeding oysters, and the latitude of the breeding sea area is low, and the oyster breeding cycle is short. Fujian oysters are small in size, large in breeding area and abundant in yield.
Edible method
Oysters can be eaten in many ways. There are many kinds of fresh oyster meat, including steamed, fried, raw, scrambled eggs, fried oyster cakes, strung fresh oyster meat and boiled soup. Steaming with proper seasoning can keep the original flavor; If you eat soft-fried fresh oysters, you can marinate them with a little yellow wine, then dip them in batter, fry them in oil pan until golden brown, and dip them in soy sauce and vinegar.
When eating hot pot, you can string oyster meat with bamboo sticks, put it in boiling soup and take it out in about a minute. If you cook soup with minced meat and shredded ginger, the soup will be as white as milk and delicious.
Oyster meat can also be processed into dried products, and the product is called oyster sauce. If fresh oyster meat and juice are cooked, dried or dried together, oyster sauce will become mature. If you want to keep the whole flavor, don't cook. If you directly dry the oyster sauce, it will become a famous raw oyster sauce, and there are many ways to eat oyster sauce.