1. Write an essay on the topic of Danish oysters. The weather is getting hotter day by day, and the barbecue stalls that have been dormant for a winter are about to spread out again.

I don’t know since when, grilled oysters have become a must-order dish in barbecues. In the wine goblet-like shell, lies the snow-white plump oyster meat, filled with slightly boiling juice, which makes people want to drink it all in one gulp, but still want to finish it.

At this time of year, the Danish Embassy sent out a Weibo post calling on Chinese foodies to come to Denmark to eliminate the foreign oysters that have taken over the beaches.

Chinese netizens naturally obliged. While clamoring to form a team to go abroad, they also offered advice to the Danish people living in dire straits, telling them hundreds of ways to make oysters.

Oysters are a popular seafood in both north and south.

In the dialect system of Guangdong, a big foodie province, oysters and oysters are two different states of oysters. Raw oysters are fresh oysters, and oysters are dried oysters.

"Oyster" originally refers to a poisonous insect, and later became synonymous with this seafood.

The literati who were relegated to Guangdong or Hainan wrote "oyster" into poems and articles, which has been passed down to this day.

Han Yu, who was "relegated to eight thousand roads in Chaozhou in the evening", wrote a poem called "Eighteen Association Rules of Chu Nan Shi Yi Yuan", which recorded the "weird foods" he ate in Chaozhou, including adhesion.

Mountains of oysters.

When Han Yu ate oysters, he ate them with trembling fear. Smelling the fishy smell of the sea, he opened his mouth to swallow and sweated profusely.

Perhaps for him, eating oysters is not a very wonderful food experience.

In contrast, Su Shi's attitude towards food seems much more open.

In Huangzhou, he specialized in eating pork that was as cheap as mud. When he was in Huizhou, he ate 300 lychees and "continued to grow up to be a Lingnan native."

Going further south, to Danzhou, Hainan, Su Shi discovered a new delicacy - oysters.

To this end, he, who is in his 50s, wrote a special article called "Eating Oysters".

He specially introduces two ways to eat oysters: one is to cook the oyster meat and slurry with wine, "it is so delicious that it has never been seen before"; the other is to select large oysters and roast them on the fire.

It seems that Su Shi should be regarded as the ancestor of charcoal-grilled oysters by barbecue restaurants.

Su Shi himself enjoyed the meal, and even wrote to his son to tell him not to tell others the secret of the oysters, for fear that the scholar-bureaucrats in the north would hear about it and come to Hainan to compete with him for the oysters.

Fujian, Taiwan and other places close to Guangdong call this seafood "oyster", which is also the name of a kind of insect.

There is a famous snack in southern Fujian called oyster omelette. In the southern Fujian dialect, it is called u j an. Legend has it that it was invented by Zheng Chenggong when he regained Taiwan.

Fresh oysters (that is, small oysters) are mixed with sweet potato starch and egg liquid, and are fried until golden brown on both sides. When you bite open the crispy shell, you will find sweet and tender oyster meat inside. You must try it.

The Chaoshan area adjacent to Fujian also has this dish, but its name is "Oyster Brand". The dish in Ganzhou is the most famous, and it was even featured in "A Bite of China".

In addition to earth buildings, Fujian also has a special building called "Oyster Shell Cuo". "Cuo" means house in the Hokkien language. As the name suggests, "Oyster Shell Cuo" is a house built with rock-like oyster shells.

There are similar houses in the Lingnan area, and their names were changed from "oyster" to "oyster", and they are called "oyster shell houses".

Oysters and oysters are actually oysters.

How many people's enlightenment memory of oysters comes from "My Uncle Jules" in the middle school textbook: "An old sailor in ragged clothes used a knife to pry open the oyster shell and handed it to two gentlemen, who then passed it on.

For the two ladies. They also ate in a very elegant way. They held the oyster shells with a delicate handkerchief and stretched their mouths forward slightly to avoid staining their clothes. Then they drank the juice quickly with a slight movement of their mouths.

The oyster shells were thrown into the sea.”

Probably because of the influence of the text, many people think oysters are elegant and expensive imported products.

In fact, China has a history of oyster farming for more than 2,000 years. The term "oyster" has already appeared in the Northern Song Dynasty.

The word "oyster" in "oyster" here does not mean male, but describes the size of the oyster.

The original meaning of the word "oyster" refers to this kind of seafood. "Shuowen Jiezi" says: "Oyster is a genus of mussel. It is like a clam, slightly large, and it goes out to sea and is eaten by people today." Such an ancient food should of course have a down-to-earth atmosphere.

The name is "Oyster".

This name is almost universal in the coastal areas of northern China.

In the recent popular TV series "In the Name of the People", Ouyang Jing, who was arrested wearing a brand-name shirt worth more than 10,000 yuan, recalled that the reason why she married Li Dakang was because Li Dakang heard that she loved to eat oysters and dug them specially for her.

One bag, "My life was ruined on that bag of oysters."

she recalled with regret.

Because trusting a bag of oysters for life sounds ridiculously frivolous.

If Li Dakang had not given her a bag of oysters dug by his own hands, but had taken her to an elegant French restaurant to taste Giraldo oysters and the same food, the development of the story would have been completely different.

Who is the favorite person to eat oysters in China?

Probably from Dalian.

When Dalian people talk about sea oysters, they even remove the word "海" and affectionately call them "oysters".