Gu Xia Lufeng
Gu Xia, whose scientific name is Guan Zhan, is also known as Qin Xia. Shrimp and crab feet are like centipedes. Shrimp belly is delicious. It can be fried, steamed and cooked, each with its own flavor. What's more, eating raw salted shrimp is daunting. This way of eating used to be a traditional way for local people, but now it is not only the ordinary people in Shanwei, but also restaurants and hotels. The guests want a plate of salted shrimp and a bowl or two of sweet potato porridge when they are drunk. The taste is endless. Otherwise, it will be a deep defect and disappointment. Salted shrimp is easy to do, and fresh shrimp is easy to do; Use the salt for a day or two. Take it and eat it. People who haven't eaten shrimp skin don't know how to eat it, and their fingers will bleed if they are not careful. Shanwei people have a way to hold the head and tail of shrimp with both hands, shake it up and down and squeeze it, and the shrimp will shell. Then, they will peel off the hard shell with their hands and eat it immediately with meat seasoning. It is very delicious. This way of eating, Shanwei people joked: "Massage first, then undress, and put your hands together."
Jinxiang squid
Origin: Lufeng, Guangdong, China. Reason: Jieshi Bay, where Jinxiang is located, has a large area, small waves and moderate salinity. In addition, many rivers, such as Luohe River and Bawan River, are injected, bringing a large number of planktonic microorganisms. The rich fish, shrimp and shellfish in the bay also provide rich food for live squid. Therefore, the live squid here is prolific, grows fast, and the meat quality is particularly fat, and the protein content is higher than that of similar products in other places. Squid is a kind of seafood treasure after being processed and dried. Features: the meat is crisp and fragrant, and the block is big and bright.
Baked salmon with fish balls and oil.
Eel, commonly known as hemp fish, is cut into rice flavor, salted and roasted with ginger and oil. After the eel is roasted in oil, its own fat basically hangs out and penetrates into the fish. The whole eel is full of fish oil fragrance but not greasy, which keeps the freshness of fish. There is no extra material, just give full play to the sweetness of eel itself. What is authentic? This is called authentic.