Oyster, commonly known as oyster, also known as oyster yellow and sea oyster. Shellfish, class Lavalbranchia, family Oysteridae. Oyster meat is smooth, delicious and nutritious. It is rich in protein, fat, calcium, phosphorus, iron and other nutrients. It is known as "sea milk". In the West, oysters are still known as "God-given food", while the Japanese call them "the source of roots". In our country, there is a saying that "the oysters of the south are the bear's paws of the north." 10.9 grams of protein per 100 grams of edible portion, 1.5 grams of fat, 200 mg of potassium, 462 mg of sodium, 131 mg of calcium, 65 mg of magnesium, 9.39 mg of zinc, 7.1 mg of iron, 11.5 mg of copper, 115 mg of phosphorus, 86 micrograms of selenium, Vitamin A 27 micrograms, niacin 1.4 mg. The iodine content is much higher than that of milk and egg yolks. The high zinc content makes it the highest among foods. Oysters also contain a variety of active substances unique to marine life and a variety of amino acids.

Oysters have good therapeutic effects. Traditional Chinese medicine believes that oysters are sweet and non-toxic, can detoxify the five internal organs, regulate qi and nourish blood to relieve erysipelas, sober up and quench thirst, activate blood circulation to satisfy hunger, and have the function of moisturizing and beautifying the skin when eaten regularly. "Compendium of Materia Medica" records: "Eating more of oyster meat can refine and clean the skin, nourish the kidneys and strengthen yang, cure deficiency, and relieve erysipelas." Modern medicine also believes that oyster meat also has the functions of lowering blood pressure and nourishing yin and blood. Oysters also have various functions such as "refining skin, beautifying the face", lowering blood pressure, nourishing yin and nourishing blood, and strengthening the body. Therefore, they are regarded as a delicious sea delicacy and a body-building food.