Oyster, the scientific name of oyster, is a kind of artificially propagated seafood. Oyster is the most famous specialty in Shenzhen, especially Shajing oyster. It is said that more than 200 years ago, a wooden boat full of pottery sailed through the Dawan at the mouth of the Pearl River, met with strong wind and sank to the bottom of the sea near the manhole. All the pottery on board fell into the sea. A few years later, fishermen in manholes accidentally fished up crock tiles from the seabed and found that there were fat and big oysters on them, which were much bigger than the oysters they usually saw. Therefore, fishermen use stones, tiles and so on. Oysters are cultivated in this area. The manhole oyster fattened by this hanging method not only maintains its characteristics of large volume and delicious taste, but also contains no sand. People call the fresh oysters in this manhole hanging oysters in the manhole.
Shajing fresh oysters are rich in nutrients such as protein and dried starch, and are known as "undersea milk". Use it with meals, steaming and frying, all of which are delicious. Shajing oyster can be processed into mature sun-dried oyster sauce and raw sun-dried oyster sauce, which are also delicious and can be transported and sold for a long distance. Because it is produced at the intersection of salt and fresh water in the Pearl River Estuary, it is rich in fat, milky white in color, tender and beautiful in meat, rich in protein and vitamins, and its iodine content is 200 times that of milk and egg yolk.
Xili mango
Mango is one of the special fruits in Shenzhen, mainly produced in Xili, Nanshan District. It belongs to subtropical climate, with long summer and warm winter, mild climate, abundant sunshine and precipitation, which can especially meet the needs of mango in various growth periods. At the same time, Xili's soil is fertile, and people here have rich traditional experience and technology like Cantonese, so Xili's mango is not only high in yield, but also sweet in fruit. Mango looks like a kidney. It is green when it is immature and yellow when it is ripe. The meat is yellow, delicious and refreshing, and the juice is rich and sweet. Mango has a large stone, accounting for about 40% of the whole fruit. Mango is rich in sugar and vitamins, which can stimulate appetite and greatly increase people's appetite. Fresh mangoes are pleasing treasures, and processed pickled mangoes and dried mangoes are also deeply loved by foodies.
Neo-shrimp in Xixiang
Penaeus monodon is the main aquatic product in Xixiang town. Penaeus monodon, also known as Ma Xia, grows in the fresh water interchange of Yuxian County, and Xixiang has become the most important producing area of Penaeus monodon because of its unique geographical location. Penaeus monodon produced in Xixiang is small, shaped like a middle finger, transparent and pockmarked, with extremely thin skin, tender meat, delicious taste and rich nutrition, and its protein content is equivalent to that of Shajing oyster. Regular consumption of Penaeus monodon has the effects of improving eyesight, cleaning teeth, caring skin, keeping fit and prolonging life.
Gong Ming roasted goose
The roast goose in Gongming Town is famous for its color, fragrance and taste. Gong Ming people have a tradition of raising geese. They carefully raised grass geese and slaughtered them after 100 swan fertilizer was no problem. Goose meat is pickled with sugar, refined salt, cooking wine, south milk, garlic, lobster sauce, star anise, soy sauce king and other ingredients. , coated with refined honey, and then put it into a clay-fired barbecue oven and bake it for 40 minutes on medium heat. Gong Ming Roasted Goose is golden and bright in appearance, crispy and delicious in skin, rich in flavor, and fat but not greasy in goose meat, which makes people feast their eyes. Gong Ming Roasted Goose sells well in domestic and foreign markets, leaving a good impression on every diners.
Abalone from South Australia
South Australia is known as "eat seafood and go to South Australia", and its aquatic resources have a long-standing reputation. It is one of the largest land abalone breeding bases in Jin State. Abalone, called "cross" and "abalone shell" in ancient times, is also called "nine-hole snail". Its meat is smooth, crisp, tender and nutritious. Known as the first treasure in the four seas since ancient times, it has the medical functions of enriching blood, treating eye diseases, nourishing yin and tonifying kidney, caring skin and calming nerves, and regulating blood pressure. Shells are ear-shaped, with thick texture, tiny spiral parts, mostly green-brown, and the inner shell has pearl luster. Abalone is mainly produced in the dangerous zone of Nan 'ao Bay Cliff, especially at the mouth of Tung Chung Road. Abalone meat is very developed, the meat is tender and crisp, and the nutrition is particularly rich. Since ancient times, it has been regarded as the first of the four treasures of abalone, ginseng, wings and belly. Abalone can be used as a medicated diet, which has the medical functions of enriching blood, treating eye diseases such as removing cyanosis, nourishing yin and tonifying kidney, nourishing blood and caring skin, refreshing brain and improving eyesight, and regulating blood pressure. Abalone lives under the lush rocks in temperate and tropical waters and is extremely difficult to catch. If you want to dive into the sea to hook abalone, you must be quick-witted and quick-witted to get it quickly. Therefore, the value of abalone has doubled, which is greatly ignored by consumers.
South Australian sea urchin
In Qin Peng, Nanpeng, Wuyu and Guanyu islands along the coast of South Australia, there is a delicious and nutritious echinoderm-sea urchin. After the shell of the sea urchin is pried open, it is a delicious sea urchin egg. Every year in Tomb-Sweeping Day, around May Festival, villagers will take motorboats to dive in the above-mentioned sea areas to pick up sea urchins.
No money to buy eggs and eat sea urchins. "This is a popular proverb in South Australia. Sea urchin, a very precious dish for urban residents, is just something more common than eggs in the eyes of local people.
China produces many sea urchins, except South Australia and Dalian. Both of them are sea urchins, but the sea urchins in the two places are qualitatively different. Dalian sea urchin is unique and heroic in the north. They grow in deep water, with lighter color, thicker meat and stronger fragrance. The South Australian sea urchin is unique and delicate in the south. They generally live in rocks and cracks with a water depth of 1 m or more, with golden and beautiful color, tender and tender meat, but a little sour.
Sea urchins are the top grade with fat, and short and thick sea urchins are fatter. On the contrary, long and thin people are definitely thinner. March and April of the lunar calendar is the best season to eat sea urchins. At that time, sea urchins were the fattest, rich in meat and delicious. Now the sea urchin is not fragrant enough, but it will be fresh and sweet, and steamed with protein will have a taste.
Wash the sea urchin carefully when eating, cut off the thorns and saw off the upper shell of the sea urchin. Seemingly simple steps, but very time-consuming and laborious. If it is not handled properly, the sea urchin shell will fall into the sea urchin and destroy the taste of the dish. After eviscerating the sea urchin, pour the egg whites into the sea urchin and steam for 5 minutes. The black sea urchin shell is a container with white protein and golden sea urchin in the middle.
Sea urchins are rich in nutrition. At present, the market price is around 200 yuan per kilogram, and it can be sold as high as 400 yuan. At present, the annual sales volume of sea urchin eggs in Nan 'ao Island is more than 10 tons, with an output value of nearly 2 million yuan. Due to the good water quality and first-class sea urchin quality on the island, the delicious sea urchin eggs exported from the island are popular in Japan every year and become delicious food on the Japanese table.
Guanlan dog meat
Guanlan dog meat is quite distinctive and is one of the famous dishes in Guangdong. Eating dogs has a long history. Fetus "includes:" the moon in Qiu Meng ... the son of heaven eats hemp dogs. " In the Han dynasty, dogs were eaten everywhere in Yubei, and the taste was better than that of sheep and dolphins. In Chaozhou, Meizhou, Bao 'an (now Shenzhen), Guangzhou and other places in Lingnan area, eating dogs has always been an enduring trend and has always been regarded as a kind of food. The ancients believed that eating dogs during the summer solstice could eliminate disasters and diseases, so there was a proverb that "even dogs had no choice". Because dog meat is hot, eating dog meat in summer is only popular among Hakkas in solstice. Dog meat is regarded as a winter tonic in most areas. Dog meat combines the crispness of mutton, the sweetness of rabbit meat and the delicacy of chicken. It is nutritious, nourishing and strong, and has the effects of strengthening body and bones, eliminating diseases and prolonging life. Therefore, there is a saying that "eat dog meat in December and see merit in June". Guanlan dog meat shop is easy to catch fire all the year round, and most of them are opened by Hakkas. Guanlan dog meat is divided into hot dishes and cold dishes. Hot dishes are mainly dog meat, supplemented by nearly 20 kinds of condiments, mainly raw dog meat, boiled dog meat, steamed dog meat, braised dog meat, stir-fried dog meat, nine pieces of dog meat, dog broth and so on. Cold cuts mainly include dog offal and white-cut dog meat.