Zhoushan is not only the largest fishing ground in China, but also one of the four most 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 and crabs, mussels, and blue crabs are all very famous seafood products. In terms of food, seafood is naturally a specialty. The main characteristics of cooking are steaming, pickling, salting, air-drying and eating raw. The main famous dishes are: white bonito chicken, yellow croaker and bonito barbecue, grilled halibut, salted new prawns, Shengsi snail sauce, scallion oil and sea melon seeds, smoked pomfret, three bowls of bonito, etc. The world-famous Shenjiamen Fishing Port is the best choice for tasting Zhoushan seafood.

Red mud crab

Autumn and winter are the seasons when swimming crabs are on the market every year. Swimming crab is creamy red in color, with delicious meat and rich nutrition. It is a good meal in Zhoushan area. Place the three-tuberculose swimming crab in the refrigerator. Use salt, water, ginger, green onions, etc. to make brine. Put the frozen butter crab into the prepared salt water for 6-8 hours. Cut it into pieces before serving and put it in the pot for a delicious local specialty, crab choking in red paste.

Zhoushan Hairtail

Zhoushan Hairtail is famous at home and abroad for its thick meat, rich oil and delicious taste. There are many ways to eat it, such as braised, steamed, pickled, dried, etc.

White Owl Chicken

"Chicken and White Bonito" is a traditional delicacy in Zhoushan. "Silver carp" is the dried product of pickled large yellow croaker. It is a valuable seafood with delicious taste and firm meat. Traditional Chinese medicine believes that it is sweet in taste and warm in nature, and can appetize and digest food, strengthen the spleen and replenish deficiency. "Benji" is Zhoushan local chicken, which is fresh and delicious. Traditional Chinese medicine believes that it is sweet in taste and warm in nature, can warm the middle and replenish qi, and replenish essence and marrow. White bonito is compatible with this dish, and steaming it is the icing on the cake. It tastes better and both are nourishing. In addition, fresh, salty, and fresh complement each other, and the two flavors blend together, so the chicken has bonito. Preparation method: Boil the native chicken in water until it is 90% cooked, then take it out, control the water and set aside. Remove the scales from the yellow croaker and cut the chicken into 0.6cm thick oblique slices. Debone the chicken and cut it into 0.6cm thick slices. Cross the chicken slices and the yellow croaker oblique slices in sequence, cut them into a knife surface, and place them in a bowl. Put the chopped ingredients after changing the knife into a bowl, add wine, salt, MSG, and spices. After sealing the bowl, steam it for 10 minutes. To serve, turn upside down on a plate and garnish with surrounding vegetable hearts.

Tuna fish meat

The fresh yellow croaker is salted and dried, which is called yellow croaker owl. The carefully processed Zhoushan yellow croaker and bonito are white, round, fresh, and salty. They are rich in protein and a moderate amount of fat. They have the effects of appetizing, clearing fire, promoting body fluids, and promoting blood circulation. Yellow croaker and bonito stewed with ginger can be used for women who are weak after childbirth. Yellow fin roast pork is one of the most distinctive local dishes used by Dinghai people to entertain guests. This dish is cooked with pork and has a soft texture. The fish is rich in aroma and the pork is fresh and tender. The two flavors penetrate each other. Everyone can cook local famous dishes and everyone likes to taste them.

Grilled halibut

Grilled halibut is carefully cooked with fresh top-quality halibut and a variety of spices. It is red in color, tender and elastic, salty and sweet, and slightly spicy. . Production process: 1. Remove the hard bones and eyes of the halibut, wash them, put them into cold water and boil them over high heat, then take them out and tear off the fascia; 2. Put salad oil in the pot and stir-fry the dried chili peppers, green onions, ginger, bay leaves, and fennel over low heat. , cinnamon until fragrant, add soy sauce, pork rib sauce, southern milk, rice wine, sugar, chili oil, mix well, take out of the pot to make sauce, pick dried chili peppers, green onions, ginger, bay leaves, and fennel. 3. Put a large grate in the pot, add the washed flounder and fried sauce, add 5 pounds of water to soak the flounder, bring to a boil over high heat, skim off the foam, cover the pot, simmer over low heat for 40 minutes, season to taste Take out the halibut

Salt_New prawn is one of Zhoushan's famous dishes. Production method: 1. Put the pot on low heat, stir-fry with refined salt, add MSG and pepper, and mix well to form a salt and pepper dish. 2. Wash the new prawns, add a little salt and cooking wine, marinate for a while, add dry fine starch to coat well and set aside. 3. Put the pot on high heat, heat the refined oil to 80% oil temperature, add in new prawns and fry until golden brown. When crispy on the outside and tender on the inside, remove to a plate and sprinkle with salt and pepper.

Smoked Pomfret

Smoked Pomfret has a mellow taste, is diverse, red and bright, and is easy to operate. Method: Wash the pomfret and cut it diagonally into 0.8 cm thick fillets. Make marinade with light soy sauce, dark soy sauce, sugar, MSG, oyster sauce, fish sauce, ginger, green onion, wine, minced garlic and various seasonings. Place the pomfret fillets in the marinade, marinate slightly and then dry. Place the seasoned and air-dried pomfret fillets in a microwave or toaster oven and smoke until golden brown. Arrange the grilled pomfret neatly in a basin and garnish with lemon slices.

Three-ray Owl

The catfish has a flat body, a large mouth that slopes upward, large gill holes, a light blue back, a silvery white abdomen, and hard spines on the abdomen, hence its name. Catfish production is at its highest during the Dragon Boat Festival every year. Catfish is spiny, tender and delicious, with rich fat under the scales. After this kind of catfish is pickled, it is called "pickled catfish." After being repeatedly pickled three times, it is called "three-arm salted catfish" and will last for a long time. Catfish uses distiller's grains and becomes the famous "bad catfish". Sanbaola bonito is marinated more than three times and steamed with duck eggs, ham slices, ginger slices and rice wine. Its meat is red and tender, salty and delicious. It is a traditional Zhoushan dish.

The shape of the upside-down crab is simple and has the characteristics of fishermen. The "crabs" of this upside-down crab are wild swimming crabs that are about one or two years old. They are large crabs weighing more than half a catty.

It turns out that this kind of "upside-down crab" is made by dividing a live crab into two parts and turning it upside down, with half of the crab legs facing down and the incision facing up, and placing it upside down in a deep steaming basin to prevent the loss of crab roe and juice. Preparation method: Wash the live swimming crabs, butcher the crab legs, and cut each swimming crab in half. Take a deep basin with the crab shell facing up, turn it upside down, and add wine, salt, MSG, ginger, etc. For seasoning. Steam for 5-6 minutes until cooked.

New Wind Eel Owl

The "Fresh Wind Eel Owl" is full of meat flavor. There is a local saying that "fresh eel and owl are more delicious than chicken" and it is a famous local dish. This dish is made with eel. After cutting the eel open and cleaning it, soak it in a soup mixed with salt, monosodium glutamate, onion and ginger for about half an hour. Remove the eels, cool and air-dry in a dry place. Before serving, cut the eel into pieces and steam them in a cage.

Mamu snails

Mamu snails have thin and plump shells, soft and tender meat, no muddy tendons, and good quality. It is known as "Mamulao Mountain Shrimp". Drunken mud snails can be used as a side dish to promote body fluids and benefit the spleen, and the drunken aroma can stimulate appetite.

Pickled large yellow croaker

Zhoushan Islands is one of the main producing areas of large yellow croaker. Large yellow croaker has tender meat, rich nutrition, and has high economic and medicinal value. Fresh food can be braised, stewed, stir-fried, etc. You can also make dozens of dishes with different flavors. Pickled yellow croaker is a home-cooked dish for Dinghai people.

Zhoushan Seafood Noodles

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

Pushan Guanyin Cake

Putuo Mountain Guanyin Cake is refined based on the Putuo Mountain original cake making technology, combined with my country's modern food processing technology and high-tech production technology. It goes through several steps such as ingredients, mixing, peeling, filling, making cakes, pressing, and baking. The raw materials of the products are mostly taken from Zhoushan's rich natural resources, which have strong cultural characteristics and the local characteristics of Putuo Mountain and Haitian Buddhism. Guanyin cake is filled with seaweed, black sesame seeds, peanuts and other natural ingredients. This is a low-sugar, vegan health food. The skin is golden, crispy on the outside and waxy on the inside, has a rich natural flavor and is non-sticky to the teeth. If you eat too much

Stir-fried Osmanthus Rice Cake is easy. Heat the lard in the pan, add rice cakes and orange slices and stir-fry. Of course, the rice cakes have to be cut into thin slices, and the orange peels have to be dried and cut into thin strips. Sprinkle some osmanthus and add sugar when it's almost done. What comes out of the pot is a plate of sweet-scented osmanthus fried rice cake, bright in color and shiny.

Shredded radish shrimp dumplings

Zhoushan’s shredded radish shrimp dumplings are not only crispy on the outside but tender on the inside, but also beautiful in shape. Mix 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 make the filling. Heat the pot, pour 1000g of oil, heat until 4-5% hot, pour the paste into the mold, add the stuffing, then add the shrimp and fry until golden brown.