In Liaoning, seafood is mainly eaten in Dandong and Dalian, if you have time, it is also recommended to go to Dalu Island and Roosevelt Island, so that you can eat authentic farm seafood, and in the way of the Dagushan, you can also visit the ancient temple complex.

Attached in each season suitable for eating seafood and practice reference:

1, spring March-May: shrimp crawler

Entering the spring, especially after the Ching Ming Festival, shrimp crawler a large number of market, the price also stabilized. Shrimp crawler is a nutritious, juicy and tender sea food. Spring is its spawning season, this time to eat for the best. Shrimp crawler meat contains more moisture, meat flavor sweet, warm. It has the effect of tonifying the kidney and strengthening the yang, passing the milk and removing the toxin.

Spicy Shrimp Crawler

1. Crawling shrimp with scissors to cut, easy to taste;

2. pot of oil, put pepper, put more, there is a feeling of numbness, put dry chili;

3. Put onion and garlic, stir-fry;

4. shrimp crawler poured into the pot, stir-fry. Red, meat hard can be;

5. Pour vinegar, a little salt, stir-fry out of the pot

In fact, simple boiled shrimp crawler or steamed shrimp crawler can retain the most primitive shrimp flavor, taste more fresh, and raw marinated shrimp crawler is the word fresh amplified to the extreme.

2, spring March-May: scallop

Spring scallop meat is good, and the northern scallop is larger than the southern scallop. Overwintering in the southern Yellow Sea, spring swim to the Bohai Sea, the formation of spring fish season. Scallop is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. It is especially suitable for shortness of breath and fatigue, chronic illness, blood deficiency and dizziness, malnutrition and dry skin.

Steamed scallops

1. Marinate the scallops in salt and wine for 15 minutes, 1 tablespoon of wine and 1 tablespoon of salt for two scallops, and turn in the middle so that each piece of fish can be salted;

2. Stick a thin layer of flour or starch on both sides of the scallops;

3. Pour oil into a pan, and when the oil is hot, put the fish dipped in flour into the pan right away, and then turn to a low heat after the pan. Turn down the heat;

4. Make sure the scallops are fried two to three times on each side, and the surface is golden brown and ready to be removed from the pan.

Also the same can be fried, or braised, can make you feel the freshness from the deep sea.

3, summer June-August: kelp

Mid-May to the end of June each year is the kelp harvest season, kelp is rich in calcium and iron, as well as food fiber, not only can blood can also prevent constipation, is a kind of inexpensive health food. Most of the kelp just fished out of the high iodine content, direct consumption of taste will be more astringent, soaked in water overnight cooking taste will be good. Kelp should be selected thick, wide and long shape, dry body, color thick black brown, edge without cracks.

Seaweed ribs soup

1. 1 hours in advance of the seaweed soak soft body, wash and cut into thick strips or square;

2. winter melon peeled and washed and cut into small pieces;

3. Wash the pot, add half a pot of warm water and pork ribs, add ginger and green onion, peppercorns, large fire to boil into a small fire simmer;

4. soup simmering for half an hour or so into the Seaweed;

5. Simmer for another 20 minutes or so to add winter melon, garlic and salt, about 20 minutes until the winter melon is cooked add chicken essence can turn off the fire.

Kelp can also be used to mix gazpacho, pickles, stewed tofu, in short how to eat is a fresh.

4, summer June-August: clams

Summer all kinds of clams are full of market, white clams, red clams, hemp clams are everyone's table delicious, easy to do, nutritious, cheap. Clams have the effect of nourishing yin and moistening dryness, diuretic and swelling, softening and dispersing knots, moistening the five viscera, quenching thirst, and appetizing.

Roasted white clams

1. White clams put in lightly salted water to soak, pour a little sesame oil, sesame oil on the surface of the water to form a film, to help spit out the mud;

2. Fish out the white clams, control the water. Put it on a baking sheet;

3. Sprinkle a little shredded green onion, a little salt;

4. Preheat the oven, 220 degrees, bake for ten minutes can be.

Clams can be boiled or steamed to retain the most original tenderness, while spicy fried clams eat a different flavor.

5, summer June-August: razor clams

Summer is also the season to eat razor clams. Razor clam meat is rich in protein, calcium, iron, selenium, vitamin A and other nutrients, flavorful, high nutritional value, especially for the weak people. Razor clam meat also contains zinc and manganese, which is beneficial to the brain nutritional supplement, has the effect of brain-healthy and intellectual.

Salt baked razor clams

1. Razor clams are washed with water to clean the surface of the mud, and should be washed several times. Washed razor clams into the water, sprinkled with a little sea salt, and then a few drops of sesame oil, let stand for 2 hours, in order to allow the razor clams to be able to spit out sand as soon as possible;

2. Spit out the sand of razor clams with the hand squeezed the shell, you will see the razor clams to spit out a stream of water;

3. Pour in a pan with a packet of sea salt, add a few peppercorns, spice leaves, star anise, stir frying over a low heat for a few moments, to be slightly yellowed salt, peppercorns Fragrance overflow when the spices fish out;

4. Razor clams open-side down on the sea salt, all yards;

5. Cover the pot, heat on high heat for 30 seconds and then simmer for 10 minutes can be.

6, fall September-November: Spanish mackerel

Spanish mackerel its meat is delicate, tasty, nutritious, rich in protein, vitamin A, calcium and other nutrients, there is a complementary gas, cough effect, the frail cough and asthma have a certain therapeutic effect. Spanish mackerel also has a refreshing and anti-aging therapeutic functions, eating on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other symptoms will have a certain auxiliary effect.

Dry roasted Spanish mackerel

1. Spanish mackerel washed and cleaned and cut into 2-cm-thick chunks, scallions cut into small segments, ginger cut into slices;

2. Star anise, peppercorns, sesame leaves, cinnamon in a seasoning packet for spare;

3. Spanish mackerel segments with scallions, ginger, 2 tablespoons of soy sauce, 1 teaspoon of salt and 1/2 teaspoon of five-spice powder marinate in more than three hours (marinate overnight for a better taste);

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4. Drain the marinated Spanish mackerel and deep-fry until the meat tightens, then remove from the pan and control the oil;

5. In a separate pot, add the water, and when the water boils, add the prepared seasoning packet, and cook over high heat for 3 minutes;

6. Add 1 tablespoon of soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of sugar, and 1/2 teaspoon of salt, and bring to a boil;

7. Add the deep-fried Spanish mackerel pieces. Change the heat to medium-low and simmer slowly to drain the soup.

7, fall September-November: crab

As the saying goes, "the autumn wind, crab feet itch," the fall is the river crab cream full of yellow more season. In mid-autumn, the crab body begins to accumulate fat (raw paste) in preparation for winter. This is the time to catch fat meat and full of paste, and it is the season when river crabs and flying crabs make their appearance.

Crab is rich in protein and trace elements, and crab contains more vitamin A, which is helpful for keratinization of the skin, as well as anti-tuberculosis, eating crab is very beneficial to the recovery of tuberculosis.

Steaming crab

1. crab out rinse clean, pot of water, add a few slices of ginger;

2. crab into the pot, steam over high heat for 5 minutes, pour in a beer, and then steam for 10 to 15 minutes out of the pot;

3. bowl of pouring into the vinegar, sugar, ginger and chicken powder and stir;

4. steaming crabs can be preserved to a maximum of the taste of freshness. It is best to eat the crab with ginger juice, yellow wine and vinegar to warm the middle and disperse the cold and promote digestion.

8, winter December - February: sea oysters

Winter to the Qingming Festival, the sea oyster is the most fertile season. Sea oyster is known as the "sea milk", containing 80% -95% of calcium carbonate, calcium phosphate and magnesium, aluminum, silicon and iron oxide and other components, there is a liver submarine yang, nourishing yin and tranquility, phlegm and spermicidal effects. The meat contains natural taurine, which has the effect of lowering blood lipids, inhibiting platelet aggregation, improving human immunity and promoting metabolism.

White boiled sea oysters

Wash, put into the cooking pot, cook openings can be;

If the taste is heavy enough, you can also eat raw, with horseradish, soy sauce, vinegar, a bowl of juice, and then dipped in the raw sea oyster meat to eat, the taste of the taste not to mention how fresh and delicious, but a lot of people can't even enjoy this bite, after all, a little fishy.

9, winter December - February: yellow clams

Yellow clams are fat and tasty, chili, boiled, stir-fried, soup can be. Clam meat contains protein, a variety of vitamins and calcium, phosphorus, iron, selenium and other nutrients needed by the human body; it also contains traces of cobalt to maintain the body's hematopoietic function and restore the liver has a better effect, the nutritional value of quite high.

Spinach with yellow clams

1. Fresh spinach, wash and remove the roots, burn a pot of boiling water, when the water boils into the spinach scalded, discoloration that is fished out, put into the basin and add cold water;

2. Yellow clams spit clean sediment, burn a pot of boiling water, water boiled after the pouring of the yellow clams;

3. All boiled, pick out the fresh clams meat;

4. Squeeze out the spinach, cut it into small pieces and add the clam meat, garlic paste,