Seafood The main seafood varieties in Beihai are: lobster, Banjie shrimp, flower shrimp, bullet shrimp, grouper, pomfret, mud fish, multicolored coat, squid, cuttlefish, octopus, worm, mud crab, crab, young snail, snail, snail and yellow emperor snail. There are many cooking methods, such as steaming, stewing and frying. People at the seaside like to eat light food, and fresh seafood is mostly boiled, so that they can eat the original flavor. Therefore, if you like to eat the original flavor, you can find a food stall opened by local fishermen. If you like cooking, you can find a restaurant with a certain scale. Generally, the most popular restaurants in Beihai can order seafood, but the shops specializing in seafood are generally more expensive, but the quality of seafood selected is also good. Therefore, choose the foothold of eating seafood according to personal needs.
Grouper fish head soup Grouper is a deep-sea fish, commonly known as perch _, and its thick skin is called perch _ skin. The skin of perch in the traditional treasure "Butterflies" is very precious. Nowadays, few people specialize in eating the skin of perch and eat more fresh meat. The grouper has a big head, fine meat and tender, and soup is the best soup in seafood. Seafood soup is usually fried first, which can not only remove the fishy smell, but also make the protein in the fish decompose better. Adding a proper amount of ginger wine to the soup can help to remove the fishy smell. Some exquisite chefs have to fry fish soup two or three times, and then add water and ingredients to cook it. Although ordinary restaurants in Beihai rarely produce such exquisite products, don't miss the delicious grouper.
Eriocheir sinensis porridge crab is rich in nutritional value and contains a lot of protein and trace elements. Beihai people are especially used to cooking this crab into porridge, which is especially delicious, especially for children.
It is not difficult to make crab porridge. Wash and cut crabs into pieces, cook them in rice porridge, stir with a spoon, turn off the heat, stew for a while, and then add oil, salt and ginger. When the fragrance wafts out. In addition, you can also add some seasonings such as onion foam and coriander according to your personal taste, which can not only eliminate the fishy smell of crabs, but also have a unique taste.
Fried agarwood cake: agarwood is long, with more silk (small thorns) and more meat. The fattest in early autumn. It is boneless and flattened with fresh fish, covered with ingredients such as chives, soy sauce and spiced powder, folded into cakes from beginning to end and fried with slow fire. It can definitely be called "the first seafood in Beihai".