Zhoushan is not only the largest fishing ground in my country, but also one of the four famous fishing grounds in the world. It is known as the "Fishing Capital of the Motherland". Zhoushan's yellow croaker, hairtail, grouper, beautiful lobster, oysters, clams, shrimps, crabs, mussels, blue crabs, etc. are all unique seafood products. In terms of food, seafood is naturally featured. The main cooking features are steaming, pickling, salting, air-drying and eating raw. The main flavor dishes include: white pomfret chicken, yellow croaker barbecue, large grilled fish, salted shrimps, Shengsi snail sauce, scallion oil and sea melon seeds, smoked pomfret, three-balled pomfret, etc. The world-famous Shenjiamen Fishing Port is the best choice for tasting Zhoushan seafood.

Red Paste Crab

Every autumn and winter is the season when swimming crabs are on the market. The swimming crab paste is bright red in color, the flesh is glutinous and tasty, and it is rich in nutrients. It is a good delicacy for banquets in Zhoushan. Place the red swimming crab in the refrigerator to shrink. Use salt, water, ginger, green onions, etc. to make brine, and put the frozen crabs into the prepared brine for 6-8 hours. Before serving, cut into pieces and put into a basin to prepare the delicious local specialty red paste choking crab.

Zhoushan Hairtail

Zhoushan Hairtail is famous at home and abroad for its thick, oily flesh and fresh taste. There are various ways to eat it, including braised, steamed, salted, and sun-dried.

Bai Lun Braised Chicken

"White Lung Braised Chicken" is a traditional delicacy in Zhoushan. "White bream" is a salted and dried product made from large yellow croaker. It is delicious and has firm meat. It is a valuable seafood. Traditional Chinese medicine believes that it is sweet in taste and neutral in nature, and can appetize, digest, strengthen the spleen, and tonify deficiency. "Benji" is a local chicken from Zhoushan. It is tender and plump. Traditional Chinese medicine believes that it is sweet in taste and warm in nature. It can warm the middle and replenish qi, replenish essence and marrow. The combination of white bream and native chicken, steamed together to make a dish, is the icing on the cake, and its taste is even better. First of all, both of them have nourishing properties. Together with their freshness, the salty and fresh food complement each other, and the two flavors blend together. The chicken has the flavor of the chicken, and the chicken has the freshness of the chicken. Preparation method: Boil the local chicken in water until it is cooked, remove and drain, and set aside. Then scrape the scales of the yellow croaker and cut them into 0.6 cm thick oblique slices. Remove the bones from the chicken and cut into 0.6 cm thick slices. Arrange the chicken pieces and the yellow croaker oblique slices crosswise in order to form a knife surface, and place them upside down in a bowl. Use the broken pieces after changing the knife to put them in a bowl and press them tightly. Add wine, salt, monosodium glutamate and spices. Seal the bowl and steam it for 10 minutes. When serving, place the bowl upside down on a plate and garnish it with cabbage.

Yellow croaker braised pork

After fresh yellow croaker is cut open, salted and dried, it is called yellow croaker. The finely processed Zhoushan yellow croaker is white, round, fresh, salty and palatable. It is rich in protein and a moderate amount of fat. It has the functions of appetizing, clearing fire, promoting body fluids and promoting blood circulation. The yellow croaker is stewed with ginger and can be used by women after childbirth. Tonic. Yellow croaker and roasted pork is one of the most distinctive local dishes used by Dinghai people to entertain guests. This dish of fish and pork is cooked together, and the texture is soft and tender. It has both the rich flavor of fish and the umami flavor of pork. The two flavors complement each other and each brings out its best. Everyone can make the famous local dishes and enjoy trying them.

Large grilled eyefish

Large grilled eyefish is carefully cooked with fresh and top-quality mackerel and multi-flavored spices. The color of the large grilled eyefish is red in sauce. The fish is soft and elastic, and tastes salty, slightly sweet and slightly spicy. Production process: 1. Remove the hard bones and eyes from the mackerel, wash it, put it into cold water and bring to a boil over high heat, take it out and tear off the fascia; 2. Put salad oil in the pot, and when it is 70% hot, add dried chili peppers and green onions. Stir-fry knots, ginger slices, bay leaves, fennel, and cinnamon over low heat until fragrant. Add soy sauce, pork rib sauce, southern milk juice, rice wine, white sugar, and chili oil over low heat and mix thoroughly. Remove from the pan and make a sauce. Remove the dried chili peppers and onion knots. , ginger slices, bay leaves, fennel, and cinnamon are not needed; 3. Put a large grate into the pot, add the washed mackerel and fried sauce, add 5 kilograms of water to soak the mackerel, and bring to a boil over high heat. , cover the lid after skimming off the foam, reduce to low heat and simmer for 40 minutes, season with MSG and take out the fish; 4. Put the fish into a stainless steel pot, filter the soup and put it back into the pot, cook over medium heat until it becomes soupy After thickening, take out half of the pot and put it into a bowl for later use, and reserve the other half for use; 5. Cut the fish into thick slices, place it on the plate according to its original shape, and pour half of the soup on it.

Yan_Jiwei Shrimp

Yan_Jiwei Shrimp is one of Zhoushan’s famous dishes. Preparation method: 1. Put the pot on low heat, add refined salt and stir-fry until fragrant, add MSG and Sichuan peppercorns and mix into a salt and pepper flavored dish. 2. Wash the prawns, marinate with a little refined salt and cooking wine for a while, add dry fine starch and wrap evenly until ready to use. 3. Place the pot on a high fire, heat the refined oil until it reaches 80% temperature, add the shrimp and fry until golden in color. When crispy on the outside and tender on the inside, take it out and put it on a plate and sprinkle with salt and pepper.

Smoked Pomfret

Smoked Pomfret has a mellow taste, various variations, bright red color and easy operation. Method: Wash the pomfret and cut it diagonally into 0.8 cm thick fillets. Use soy sauce, dark soy sauce, sugar, monosodium glutamate, oyster sauce, fish sauce, ginger, green onion, wine, garlic powder and various spices to make a marinade. Put the pomfret fillets into the prepared marinade and marinate for a while, then air-dry. Place the flavorful air-dried pomfret fillets in a microwave or electric oven and smoke until golden brown and cooked through. Place the grilled pomfret neatly into the basin and garnish with lemon slices.

Three-bao giant catfish

The body of the giant catfish is flat on the sides, with a large mouth and an upward slope. The gill holes are large, the back of the body is light blue, the sides and abdomen are silvery white, and there are hard spines on the ventral surface that can be pinched. People, hence the name. The most abundant fish is produced during the Dragon Boat Festival every year. Anchovy has many bones, tender meat, delicious taste, and rich fat under the scales. After the salted catfish is pickled, it is called "salted catfish". After being repeatedly salted three times, it is called "Three-Bao Salted Lobster Fish" and it will not go bad after being stored for a long time.

The anchovy fish is prepared with distiller's grains to form the famous "anchovy fish". The three-bowl fish is marinated with salt more than three times and steamed with duck eggs, ham slices, ginger slices, rice wine and other side ingredients. The meat is red and tender, salty and delicious. It is a traditional famous dish in Zhoushan homes.

The upside-down crab has a simple shape and is characteristic of fishermen. The "crabs" of this upside-down crab are wild swimming crabs that are about one or two years old. All of them are large and weigh more than half a catty. It turns out that this "upside down crab" is to cut a live crab in half with its legs facing down and the incision facing up. The purpose of this is to prevent the crab roe and juice from retaining. come out. Preparation method: Wash the live swimming crabs, kill the crab legs, and cut each swimming crab in half. Take a deep basin, put the crab shell tip upward, turn it upside down and put it on the plate. Add wine, salt, MSG, ginger and other seasonings. Steam for 5-6 minutes until cooked.

Xinfeng eel

"Xinfeng eel" is plump and meaty. It is said locally that "Xinfeng eel tastes better than chicken" and is a famous local dish. This dish is made with conger eel. After the conger eel is cut open and washed, it is soaked in a soup made with salt, monosodium glutamate, green onion and ginger for about half an hour. Take out the conger eels and let them cool in a dry place to dry. Before serving, cut the eels into segments and steam them until cooked.

Mamu mud snails

Mamu mud snails have thin, plump shells, soft, tender meat, no muddy tendons, and are of high quality. They are known as "Mamu mud snails" " said. Use drunken mud snails with meals to promote body fluids and benefit the spleen, and the drunken fragrance appetizers.

Pickled large yellow croaker

The waters of Zhoushan Islands are one of the main producing areas of large yellow croaker. The meat of large yellow croaker is tender and nutritious. It has high economic and medicinal value and can be eaten fresh. Braise, stew, stir-fry, etc., cook dozens of dishes with different flavors. Pickled yellow croaker is a home-cooked dish for Dinghai people to entertain guests.

Zhoushan Seafood Noodles

Seafood noodles are one of the top ten famous snacks in Zhoushan. They have local characteristics and the noodles are smooth and the soup is delicious. Basic ingredients include noodles, live shrimps, shrimps, razor clams, etc.

Putuo Mountain Guanyin Cake

Putuo Mountain Guanyin Cake is refined based on the original Putuo Mountain vegetarian cake making technology, combined with Chinese modern food processing technology and high-tech production technology. , mixing ingredients, kneading the skin, opening the filling, making the cake, pressing the plate, baking and other steps. The raw materials of the products are mostly taken from the rich natural resources in Zhoushan, and have strong cultural characteristics and local characteristics of the Putuo Mountain and Haitian Buddhist Kingdom. Guanyin cake is filled with natural ingredients such as seaweed, black sesame, and peanuts. It is a low-sugar, vegan health food. The skin is golden yellow, crispy on the outside and waxy on the inside, has a rich natural flavor, and is non-sticky to the teeth. You won’t get tired of it if you eat it, and you’ll want to eat it again. It is the best gift and food for tourists and pilgrims to pay homage to the Buddha, give gifts to relatives and friends, and maintain health; it is the first choice product for citizens to eat at home.

Osmanthus fried rice cake

Osmanthus fried rice cake is very simple. Heat the lard in a pot, add some rice cakes and orange slices and stir-fry. Of course, the rice cake must be cut into thin slices, and the orange peel must be It has to be dried and cut into thin strips. When it's almost done, sprinkle some sweet-scented osmanthus and add sugar. When it comes out of the pan, there is a plate of sweet-scented osmanthus fried rice cake with beautiful color and smooth oil.

Shredded radish and shrimp dumplings

Zhoushan’s shredded radish and shrimp dumplings are not only crispy on the outside but tender on the inside, but also beautiful in shape. First mix the flour, water, salt, baking soda and alum into a paste and set aside. Cut the radish into shreds and mix with green onions, monosodium glutamate, salt, and five-spice powder to form a filling. Heat the pot, pour 1000 grams of oil, and heat until 4-5% hot. Pour the paste into the mold, add the stuffing, add the shrimp and fry until golden brown.