Shajing fresh oyster

Oyster, whose scientific name is oyster, is a kind of artificially propagated seafood. Oyster is the most famous specialty in Shenzhen, especially Shajing oyster. It is said that more than 2 years ago, a wooden boat full of crockery sailed through the big bay at the mouth of the Pearl River, met with strong wind and sank on the seabed near the manhole. All the crockery vessels on board fell into the sea. A few years later, the fishermen in the manhole accidentally fished up the crock tiles from the sea bottom and found that there were fat and big oysters on them, which were much bigger than the oysters usually seen. Therefore, fishermen use stones, tiles, etc. to raise oysters in this area. Shajing oyster fattened by this hanging method not only maintains its characteristics of large size and delicious taste, but also contains no sand. People call this kind of fresh oyster in manhole hanging oyster in manhole.

Fresh oysters in Shajing are rich in protein, dried starch and other nutrients, and are known as "undersea milk". Use it to accompany meals, steam and fry, all of which are very delicious. Shajing oyster can be processed into two kinds: mature sun-dried oyster sauce and raw sun-dried oyster sauce, which are also delicious and can be transported and sold for a long distance. Because it is produced at the intersection of salt and fresh water in the Pearl River Estuary, it is fat, milky white in color, tender and beautiful in meat, rich in protein and vitamins, and its iodine content is 2 times that of milk and egg yolk.

Xili mango

Mango is one of the special fruits in Shenzhen, mainly produced in Xili, Nanshan District. It belongs to subtropical climate, with long summer and warm winter, mild climate, abundant sunshine and precipitation, which can especially meet the needs of mango in various growth periods. At the same time, the soil in Xili is fertile, and the people here have rich traditional experience and technology like the people in Guangdong, so the mango in Xili is not only high in yield, but also sweet in fruit. Mango looks like a kidney, green when it is immature and yellow when it is mature. The meat is also yellow, delicious and refreshing, and the juice is rich and sweet. Mango has a large stone, accounting for about 4% of the whole fruit. Mango is rich in sugar and vitamins, which can stimulate appetite and make people appetite. Fresh mango is a delightful treasure, and processed pickled mango and dried mango are also popular with eaters.

Xixiang metapenaeus ensis

metapenaeus ensis is the main aquatic product in Xixiang Town. Metapenaeus ensis, also known as Ma Xia, grows at the intersection of fresh water in Yu Xian, and Xixiang has become the most important metapenaeus ensis producing area in Shenzhen because of its unique geographical location. Metapenaeus ensis produced in Xixiang is small in size, shaped like a middle finger, transparent and slightly pockmarked, with extremely thin shrimp skin, tender meat, delicious food and rich nutrition, and its protein content is comparable to that of Shajing oyster. Regular consumption of metapenaeus ensis has the effects of improving eyesight, cleaning teeth, caring skin and keeping fit, and prolonging life.

Gongming Roasted Goose

The roasted goose in gongming town, Shenzhen, is famous all over the world for its good color, fragrance and taste. Gongming people have a tradition of raising geese. They choose grass geese to be carefully raised and slaughtered after 1 swans have fine fat. Goose meat is marinated with ingredients such as sugar, refined salt, cooking wine, south milk, garlic, lobster sauce, star anise, soy sauce king, etc., coated with refined honey, and then roasted in a barbecue oven fired with clay for 4 minutes at medium heat. Gongming Roasted Goose is golden and bright in appearance, crispy and delicious in skin, rich in fragrance, and fat but not greasy in goose meat, which makes people feast their eyes on it. Gongming roast goose sells well in domestic and foreign markets, leaving a good impression on every eater.

abalone in south Australia

south Australia, known as "eating seafood, going to south Australia", has a long-standing reputation for its aquatic resources and is one of the largest abalone breeding bases on land in Jin Guo. Abalone, which was called "Shizi" and "Concha Haliotis" in ancient times, is also called "Nine-hole Snail". Its meat is smooth, crisp and tender, and it is rich in nutrition. Since ancient times, it has been regarded as the first treasure in the four seas, which has the medical functions of enriching blood and treating eye diseases, nourishing yin and tonifying kidney, caring skin and relaxing the mind, and regulating blood pressure. Shells are ear-shaped, with thick texture, tiny spiral part, mostly green-brown, and the inner shell has pearl luster. Abalone is mainly produced in the dangerous place of the sea cliffs in Nan 'ao Bay, especially in Luzui, Dongchong. Abalone meat is very developed, its meat quality is smooth, crisp and tender, and it is particularly rich in nutrition. Since ancient times, it has been regarded as the first of the four treasures of abalone, ginseng, wings and belly. Abalone can be used as medicated diet, which has the medical functions of enriching blood and treating eye diseases such as removing red membrane and cyanosis, nourishing yin and tonifying kidney, enriching blood and caring skin, refreshing mind and improving eyesight, and regulating blood pressure. Abalone lives under the rocks with clear water and lush algae in temperate and tropical waters, which is extremely difficult to catch. To dive into the sea and hook abalone, you must be quick-sighted and quick-handed, so you can get it quickly. Therefore, the value of abalone has doubled and it has been greatly ignored by consumers.

South Australian sea urchin

In the four islands of Qinpeng, Nanpeng, Wuyu and Guanyu off the coast of South Australia, a delicious and nutritious echinoderm-sea urchin grows. After the shell of the sea urchin is pried open, it is a delicious sea urchin egg. Every year, around Qingming Festival and May Festival, villagers will take a motorboat to dive in the above-mentioned sea areas to pick up sea urchins.

no money to buy eggs, eat sea urchins for meals. "It's a popular saying in South Australia. Sea urchin, a very precious dish for city dwellers, is just something more common than eggs in the eyes of local people.

China is rich in sea urchins, besides Nan 'ao and Dalian. Both are sea urchins, but the sea urchins in the two places are qualitatively different. Dalian sea urchins are unique and heroic in the north. They grow in deep seawater, with lighter color and thicker meat, but they have a stronger fragrance. South Australian sea urchins, on the other hand, are unique and delicate in the south. They generally live on rocks and crevices with a water depth of more than 1 meter, with beautiful golden yellow color, tender and smooth meat, but with a little sour taste.

sea urchins are fat, while short and thick sea urchins are fatter. On the contrary, long and thin ones are definitely thinner. March and April of the lunar calendar are the best seasons to eat sea urchins, when the sea urchins are the most fat and the meat is rich and delicious. Now, the sea urchins are not moist enough, but they will be fresh and sweet, so they will have a special flavor when steamed with protein.

Before eating, carefully clean the sea urchin, cut off the thorns and saw off the upper shell of the sea urchin. The seemingly simple steps are very time-consuming and demanding. If not handled well, the sea urchin shell will fall into the sea urchin and destroy the taste of the dish. After hooking out the viscera of the sea urchin, pour the protein into the sea urchin and steam for 5 minutes. The black sea urchin shell is a container, which contains white protein and golden sea urchin in the middle.

Sea urchins are very nutritious. At present, the market price is about 2 yuan per kilogram, and it can be sold as close as 4 yuan at the highest. At present, the annual sales volume of sea urchin eggs in Nan 'ao Island is more than 1 tons, with an output value of nearly 2 million yuan. Due to the good water quality and first-class sea urchin quality on the island, the delicious sea urchin eggs exported from the island every year are all popular in Japan and become the delicacies on the Japanese table.

Guanlan dog meat

Guanlan dog meat is quite distinctive and is one of the famous dishes in Guangdong. There is a long history of taking dogs as food, and the article "Sacrifice. Fetus" contains: "The Moon of Meng Qiu ... The Son of Heaven eats hemp and dogs. "For the Han Dynasty, the dog-eating style spread all over Yubei, and the taste was above sheep and dolphins. In Chaozhou, Meizhou, Bao 'an (now Shenzhen), Guangzhou and other places in Lingnan area, dog eating has been a long-lasting trend and has always been regarded as a kind of food. The ancients believed that eating dogs in the summer solstice eliminated disasters and diseases, so there was a proverb that "even dogs had no choice but to go". Because dog meat is hot, eating dogs in the summer solstice is popular only in Hakka. Dog meat is regarded as a winter tonic in most areas. Dog meat combines the crispness of mutton, the sweetness of rabbit meat and the deliciousness of chicken. It is nutritious and nourishing, and has the effects of strengthening the body and bones, eliminating diseases and prolonging life. Therefore, there is a saying that "eat dog meat in December, and see merit in June". Guanlan dog meat shop is prone to fire all the year round, and most of it is run by Hakkas. Guanlan dog meat can be divided into hot dishes and cold dishes. Hot dishes are mainly made of dog meat, supplemented by nearly 2 kinds of condiments, mainly raw dog meat, boiled dog meat, steamed dog meat, braised dog meat, stir-fried dog meat, nine pieces of dog meat, dog meat soup, etc. Cold cuts mainly include dog offal and white-cut dog meat.