 oyster with abalone sauce

It has long been heard that Zhuhai oyster is plump and delicious. In the "Four Great Cuisine" in Zhuhai last year, the imperial concubine oyster became the representative of Zhuhai culture. At the same time, among the "top ten famous dishes" in Zhuhai, the dishes with oyster as the seasoning accounted for two. Hengqin island, Zhuhai is famous for its fresh oysters. Hengqin oyster is not only fat, but also fresh and tender, and it is famous for its "one big, two fat, three white, four tender and five crisp". Because the seawater around hengqin island is salty and suitable, the temperature is moderate, the water quality is fertile and pollution-free, which is very suitable for the breeding and growth of oysters. The best season to eat oysters is from October to April.

In Zhuhai, there are many cooking methods for oysters, such as crispy fried, boiled, teppanyaki, ginger and onion. Wait. Speaking of oysters, we have to mention oyster sauce, which is famous in Zhuhai Yinkeng. The birthplace of Lee Kum Kee Oyster Sauce, which is famous at home and abroad, is in Nanshui Town, Zhuhai City. Hengqin Oyster is plump, fresh, tender and beautiful, sweet and fragrant, and is famous at home and abroad for its "one big, two fat, three white, four tender and five crisp". Oyster is a kind of high-grade seafood with rich nutrition and dietotherapy value, which can strengthen the spleen and stomach, tonify weakness, invigorate qi and blood, soften hard mass and disperse hard mass. Eating oysters often can make the skin moist, smooth and white.

Stewed pigeon fish with soy sauce

Pigeon fish grows in rivers, beaches and wetlands where salt and fresh water meet, such as Doumen Wushan area. In addition, it has peculiar habits, tender and delicate meat, moderate toughness and no stubble, wild taste but no fishy smell, and full natural seafood flavor, which is the nobility of seafood aristocrats. The famous chef of Yili Hotel took it as the main ingredient, cooked it with compound soy sauce and ingredients pot, and carefully produced the famous dish "White Dove Fish with Soy Sauce" in Zhuhai.

Baiteng water duck

Baiteng water duck is produced in Baiteng Lake, which is rich in food for water ducks. It tastes fresh, nourishing but not dry. Pueraria Hengshan is loose and slag-free, and it has a natural fragrance. Use it to make soup, and the soup is as sweet and smooth as milk.

lotus root with broken feelings of rattan

It is a natural, pollution-free and unique nourishing and health-care crop growing in Baiteng Lake. It is famous for its fat, rich powder, loose and slag-free, and it is well-known in Hong Kong and Macao, and it is given to relatives and friends, and all banquets and banquets are launched. Its practices are "braised lotus root with fire" and "braised lotus root with frog".

The style of Zhuhai cuisine is similar to that of Shenzhen, with Cantonese cuisine as the mainstay and other local flavors. In particular, it is fresh and cheap to taste fresh oysters, cream crabs, lobsters, sea urchins, dog claw snails, general caps and other aquatic products rich in Zhuhai. The famous local delicacies are "Silver Pit with Stone Oysters" and "Peacock Abalone".

It is worth mentioning that Portuguese dishes in Zhuhai are generally cooked by Portuguese chefs, and eating Portuguese dishes is a new fashion in Zhuhai's catering. In addition, going to the "food street" is also a feature of Zhuhai cuisine, where visitors can not only taste local delicacies, but also appreciate different architectural styles. If we want to talk about Zhuhai's specialties, we must have something to do with seafood. Fresh oysters, cream crabs, prawns, Doumen river shrimps, Nanping crispy meat pomfret, Huang Jinfeng eel and dry cartilage pomfret ... It really makes people envy Zhuhai people for their delicious food.