Before going to Sanya, most people liked to go to the first market to buy seafood for processing, and the processing cost was almost the same. Shrimp, snail, squid, 5- 15 yuan (the price is different according to different practices), according to one calculation: oyster, shrimp, abalone 3-5 yuan; Lobster 35-50 processing fee. Generally, people who travel by themselves like to buy seafood for processing and dining here. At night here, the night market is also very lively.
In addition to the first market, there is also a very lively place to eat seafood in Sanya, that is, the red sand fishing raft. This is where locals go, or where tour guides take groups. I remember going with a group once and having a seafood buffet with a head of 50. Before the renovation, the fish raft seafood restaurant here should cooperate with the travel agency and take a group to eat seafood, and then return the commission according to the head. However, this place has been rectified and banned because the marine fishing raft restaurant pollutes the marine environment. Sanya red sand fishing raft became history.
But I want to eat this fish raft seafood, Lingshui Nanwan Monkey Island and. It's very regional, and it's all the water restaurants of the Yi family. But I haven't eaten seafood there, and I don't know what the price is.
Recently, I went to Sanya and found a good place for a wharf seafood market, which is both a scenic spot and a seafood market. It's a place worth punching in. The most suitable food for go on road trip is more than 20 kilometers away from Nanshan Temple and more than 50 kilometers away from Sanya City. We also came to see this national central fishing port under the guidance of local people.
This is the central fishing port of Yazhou, Sanya, which has just been built and was relocated from the old fishing port of Sanya. There are fishing port pier, seafood market, gourmet restaurant, seafood wholesale and so on.
In this port, there is also a lighthouse with a height of105m, called "Silk Road Tower", which is the highest lighthouse in China at present. It is said that this lighthouse will be open to the public. According to local people, if you climb the sightseeing hall at the top of the tower, you can see the whole view of Yazhou Bay. I hope it will become a hot punching spot.
Guided by the local people, let's take a stroll in the fishing port pier. Locals say that you can buy the freshest and cheapest seafood in Sanya. Take us aboard to buy seafood. We saw the fishing boats coming back, and the fishermen unloaded the fish with the traders.
It happened to be rainy, the fishing boat docked and the fishermen were sorting out their nets.
Baskets full of marine fish, but they are all small marine fish, and they are not the seafood we want to eat. Is it necessary to eat abalone, lobster and pang when coming to Sanya? It is the most perfect trip to Sanya.
Guided by the local people, we boarded a fishing boat. Found the lobster and crab we want to eat, all of which are very big.
The scenery of the pier here is really good. Not only can you enjoy the magnificent scenery with blue waves and fishing boats, but you can also eat delicious seafood. Seafood processing is also the same as the price in the city. When you come to Sanya, you can really wander around and eat something good.
If you don't know the local people, you can also go to the seafood market in the dock to buy seafood processing. The seafood processing here tastes good.
This is the wharf seafood, and the market is quite large. Go in and choose your favorite seafood. All kinds of raw seafood are alive and kicking, which is very pleasing.
This is an authentic Chaoshan restaurant, where you can eat authentic Chaoshan brine and Chaoshan snacks. If you eat stir-fry, everyone will be like 50 yuan, and if you eat seafood, everyone will be like 100. It is also good to visit the fishing port in Yazhou Center and eat seafood.
The dining room on the second floor, with simple and heroic decoration, is really comfortable to eat in.
We chose a shop opened by Chaoshan people, and the seafood practice is relatively grounded, which is very popular with local people. It's just a little far from Sanya, and it takes at least an hour to drive from Sanya.
Steamed lobster with garlic vermicelli, the lobster is very big, split in two, covered with garlic, and full of meat. Although the dish is not as good-looking as a star-rated hotel, at the sight of naked lobster meat, it is super appetizing!
This kind of practice is very Hainan flavor. Steamed garlic is the most common way to eat seafood in Hainan, and it is also very tasty. The meat is tender and white as snow. It tastes full of garlic fragrance and has a tough and firm feeling.
Stir-fried crabs, processed into small pieces by the master, are also very tasty. In one bite, the crab meat is plump and spicy, and it is good to eat. Even the meat of crab legs is not spared.
This dish is also common in many seafood processing shops. However, most of the practices are all fried, and his family cuts it into small pieces, which tastes juicy and crispy!
Abalone meat is tender and full, and the knife is very artistic and looks very appetizing.
One bite at a time, chewy.
Steamed horsehead fish, the meat is tender and delicious, the entrance is clear and sweet, and it is really delicious.
Pull open the fish, you can see the fresh and tender meat fragrance, which is deeply attractive.
Red-billed snail, the meat is small, but it is very delicate. Steamed, delicious. But it tastes delicious, chewy and delicious.
Braised beef is said to be the practice in Chaoshan. The marinade is rich, the beef slices are delicious, spicy and refreshing, and it is good to drink.
However, the beef is cut a little thick. If it is thinner, it will be more perfect if you stick a piece of marinade on it.
Fried pork ribs, fried to a glutton, taste crispy and delicious, oily but not greasy!
The pork ribs are sweet and the bones are crisp. When you bite it, it falls off, and the fragrance between your lips and teeth overflows.
Anti-sand taro is also a famous snack in Chaoshan. It is to melt sugar into syrup, then put it into fried taro and let it cool and solidify until the syrup wrapped in the outer layer of taro turns into frost. It tastes crisp outside and tender inside, and the powder is glutinous and sweet.