In winter, as the seawater temperature in Dalian turns cold, it is the season when a large number of valuable seafood are on the market. Among them, 10 seafood is the most famous seafood variety in Dalian, because these seafood are all named after Dalian and have their own sweetness of 39 north latitude. If you eat them all, you are a cow. If you eat them all, you will be a pure Dalian person. Next, let's introduce these famous 10 seafood varieties in winter in Dalian. What have you eaten?
Changhai County, Dalian, located on the coast of the Yellow Sea, has been famous for producing high-quality sea cucumbers since ancient times. The sea cucumber in Changhai County is Q-shaped, with thick, firm and elastic spines.
Sea cucumber has been ranked first among the "eight treasures of the sea" since ancient times. Because it is rich in nutrition and polysaccharide from protein and sea cucumber, it has always been a good tonic for people.
China is known as "northern ginseng and southern ginseng", and Changhai County is the best sea cucumber produced in Dalian. Every winter, Dalian people have the custom of eating sea cucumbers, and many people will entrust people to buy sea cucumbers in Changhai County. It can be seen that Changhai County occupies a high position even in the hearts of local people in Dalian.
Abalone has always been a frequent visitor to high-end banquets all over the world, and "abalone with wings and belly" has always been synonymous with high-end banquets in China. No matter where the abalone is served at the banquet, most of them will be called "Dalian abalone", which seems to fail to reflect the preciousness of abalone.
Lushun, Dalian is the origin of wrinkled abalone, which is different from the green shell abalone now cultivated. The abalone shell produced in Lushun is brown, and the meat entrance has no soft feeling of cultured abalone, but it is crisp, tender and not stuffed, with the unique sweetness of Dalian seafood.
Now the wrinkled abalone in Lushun is rare, so the price is also very high. Lushun's wrinkled abalone is now a rare delicacy.
The mussels in Lushun are all black, and the meat is especially bright red. The most delicious way of this mussel is sashimi, sliced and eaten with horseradish. The entrance is crisp, tender and sweet, and most seafood will be eclipsed in front of its umami taste.
At present, mussels in Lushun are basically sold. The colder the weather, the tighter and sweeter the meat. Dalian locals basically eat it raw, because in front of such delicious mussels, other cooking methods are redundant.
Sea urchin is deeply loved by people because of its fresh and sweet taste. Lushun is located at the intersection of the Yellow Sea and the Bohai Sea, facing Yantai, Shandong across the sea.
The purple sea urchin in Lushun began in Japan as early as the 1980s. At that time, many local people in Lushun also liked to drive sea urchins to sell money. Because of this, once all beaches were covered with purple sea urchins, and now they have become precious seafood.
Lushun also produces yellow sea urchins and a kind of horse dung sea urchin with extremely short thorns, but both kinds of sea urchins will be defeated in front of purple sea urchins, and their sweetness is incomparable to purple sea urchins.
Lushun is an area where Undaria pinnatifida is planted and kelp is compared in China. The coldest time in winter is the season when Undaria pinnatifida germinates and grows. At this time, scald a handful of Undaria pinnatifida with boiling water until it turns green, and mix it with garlic paste, coriander, sugar, vinegar, Chili oil and salt juice, which is crisp, delicious and greasy.
Undaria pinnatifida can also be stewed with potato chips and tofu. The umami taste of Undaria pinnatifida is incomparable with vegetarian food, chicken essence and other flavoring agents. At present, there are many Undaria pinnatifida processing plants in Lushun, which will separate the stems and leaves of Undaria pinnatifida and process them separately. The leaves of Undaria pinnatifida will be like fungus after drying, and you can make a cauldron by grabbing one, so it is also called "fungus"; The stems of Undaria pinnatifida can be mixed with cold dishes or fried after pickling. It is especially fresh and delicious.
Dalian people's accents are labeled as "oyster flavor", which shows Dalian people's love for oysters.
The best time to eat oysters in winter is when the meat is the most plump and plump in a year, so there are vendors selling oysters in Dalian's major farmers' markets, and most of them will queue up for a long time.
There are many oyster producing areas in Dalian, among which the oyster in Xingshutun, Jinzhou is deeply loved by everyone because of its full and tender meat. Therefore, most vendors selling oysters on the streets of Dalian will call themselves "oysters in Xingshutun, Jinzhou".
In the hands of Dalian people, oysters can be transformed into many well-known delicacies, among which the famous eating methods are raw, oyster radish steamed stuffed bun, fried oyster locust, oyster soup and so on. It can be said that these ways of eating have their own tastes.
For many old Dalian people, the most delicious way to eat oysters is to eat them raw. I remember that when the spring tide ebbed in winter, someone used a homemade oyster hook to pry the oysters on the rocks. Many people will put a tortilla in their coat, take a bite of the pried oyster meat against the sea breeze, and then bite the cake, describing it as "slippery and bloody!" " Use Dalian dialect. Now, people who have eaten oysters like this are estimated to be over five years old.
There are three kinds of scallops commonly found in Dalian market: Chlamys farreri from Kombe, mussel from harbor and mussel from shrimp. Among them, shrimp mussels are the most expensive, harbor mussels are the cheapest and Kombe is the most delicious.
Kombe, also known as "scallop", and the other two scallop varieties are basically bred in the later stage, so they are not native to Dalian, but only scallops.
Kombe scallop should have a fresh and sweet taste. Boil a large pot to remove the skin and meat, then mix cucumber or make a soup, which is especially delicious.
There are many varieties of conch produced in Dalian, one of which is red-veined snail with blushing shell. Some people in Dalian call it "red-lipped snail".
This kind of conch is generally large and has a green spicy rib, so it will feel a little spicy when eaten, but many people like its "spicy howl" feeling.
The meat quality of the red vein snail is tender than that of the fragrant snail, but the price can't keep up with that of the fragrant snail, so you should look carefully when buying it and don't be ignored by the vendors.
Shrimp mussel is a specialty of Zhangzidao, Dalian, and this kind of scallop is also the largest scallop variety on the market at present. I have eaten a shrimp mussel weighing more than a kilo. It is delicious and the meat is not old at all.
At present, steamed scallops with garlic vermicelli are basically cooked with shrimp and mussels as the main ingredients. After all, other scallops are not as big as shrimp mussels, and the shrimp mussels in Zhangzidao are the best in quality and taste.
Zhuanghe's Clam Island has the reputation of "Clam Bank of the World", and all kinds of clams produced here are famous for their fresh, sweet and fat meat, among which the most delicious is the variegated clams with different colors on their shells.
The shell of the variegated clam is thin, the juice inside is particularly rich, and it is not as salty as the clams produced in other places, so it tastes fresh and sweet, which is the main reason why the variegated clam is popular with everyone.
This 10 seafood in Dalian is a common seafood variety in the winter market, and most of them are "cows" after eating more than 5 kinds. How many kinds of seafood have you eaten, if you are all local people born and raised in Dalian?