2. South Australia's domestic squid: domestic squid, the dried squid produced in Australia, is named after Houzhai Town, the main squid producing area in South Australia. In Southeast Asia, Hong Kong, Macao and Chaoshan, many people will give a thumbs up when they mention "squid at home". Southeast of Nan 'ao Island is a famous squid fishing ground in China. The squid produced here is famous for its large size, thick meat and tender quality. Fishermen in Squid Township in South Australia have unique fishing, processing and drying techniques, as well as unique storage and flavor preservation techniques. Therefore, squid is deeply loved by the world because of its good color, shape and taste.
3. Dried Rao Fish: Dried Rao Fish, also known as Lilac Fish, is a fresh Rao fish from Nan 'ao, Guangdong. No pollution and sanitation after evaporation. Rao fish is small in size, tender in meat, soft in bone, delicious in taste and rich in calcium, and can be eaten directly or used as an auxiliary material of other foods. Dried fish contains high-quality potassium, so whether it is steamed, boiled, fried or added to soup, it has both delicious and nutritious effects.
4. Red _ fish: Red _ fish is called red _ fish in South Australia and Chaoshan area, also known as red snapper. It has been regarded as a treasure since ancient times and is now an export product with high economic benefits. Red _ fish belongs to offshore warm-water bottom fish; It has a flat side, oval shape, bright colors, reddish face and sparse little stars. It likes to live in the sea with rocks, gravel and shellfish.