White croaker, yellow croaker, roasted pork, fresh eel, cold jellyfish, large yellow croaker with pickles, smoked pomfret, etc.

Braised white mackerel: tastes really elegant, sweet and delicious, and is a delicious accompaniment to meals.

Anchovy is a specialty of Daishan and is very popular in Shanghai, Ningbo and Zhoushan. It contains protein, fat and other nutrients.

Yellow croaker and grilled pork: This dish of fish and pork is cooked together. It has the rich flavor of fish and pork, and the two flavors are permeable, each bringing out its best.

White croaker, yellow croaker, roasted pork, fresh eel, cold jellyfish, large yellow croaker with pickles, smoked pomfret, etc.

1. Braised white catfish: It is pickled and processed from more than 400 grams of fresh catfish with intact scales. It tastes really elegant, sweet and delicious, and is a delicious accompaniment to meals.

Daishan's largest specialty is popular in Shanghai, Ningbo and Zhoushan.

Contains protein, fat and other nutrients.

2. Yellow croaker roasted pork: fresh yellow croaker is cut open, salted and dried, and it is called yellow croaker.

The finely processed Zhoushan yellow croaker is white, round in shape, fresh in taste, salty and palatable, and contains rich protein and a moderate amount of fat.

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, with a soft texture. It has both the rich flavor of fish and the umami flavor of pork. The two flavors complement each other and bring out the best in each.

3. Xinfeng eel: Xinfeng eel is plump and meaty. There is a saying in Zhoushan that "Xinfeng eel tastes better than chicken" and it is a famous local flavor 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 sections and steam them until cooked.

4. Cold jellyfish: After jellyfish is served cold, it is crisp and tough, cool and refreshing, and is a commonly used delicacy to accompany wine.

Take the jellyfish skin, soak it in water for 4-8 hours, then wash it thoroughly, then cut it into thin strips, wash it 1-2 times with cold boiled water, squeeze out the water from the jellyfish strips as much as possible, put it in a basin, and add an appropriate amount of

Season with soy sauce, vinegar, sugar, sesame oil and a little MSG, mix well and serve.

5. Large yellow croaker with pickles: Large yellow croaker, also called large yellow croaker.

Large yellow croaker has tender meat, rich nutrition, and high economic value. It can be eaten fresh and can be braised, stewed, stir-fried, salted, etc., and can be cooked into dozens of dishes with different flavors.

Pickled yellow croaker is a home-cooked dish for people in Zhoushan, Zhejiang Province to entertain guests.

6. Smoked pomfret: Wash the smoked pomfret and cut it into 0.8 cm thick fillets. Use soy sauce, dark soy sauce, sugar, MSG, oyster sauce, fish sauce, ginger, green onion, wine and garlic powder.

Mix it with various spices to make a marinade, put the pomfret fillets into the prepared marinade, marinate it briefly, and then air-dry it.

Place the flavorful air-dried pomfret fillets in a microwave or electric oven and smoke until golden brown and cooked through.