China's Top Seafood Province: How They're Dominating the Oyster Game
Oysters concentrate the essence of the sea; eating them is like kissing the ocean.
Whether you call them oysters, hao, li huang, or hai li zi—as long as they're delicious, that's all that matters!
China is a major oyster-producing country. Along its 32,000-kilometer coastline, oysters have made themselves at home and become a staple in the national seafood diet: from major seafood provinces like Guangdong and Fujian to Liaoning and Shandong, oysters are everywhere, each with its own distinct characteristics.
Fujian is China's top oyster-producing province!
Zhanjiang-style grilled oysters in Guangdong use charcoal fire to bring out their natural freshness; Southern Fujian's oyster omelet and oyster vermicelli are like a bowl filled with the taste of the sea; Dalian's oyster soup and oyster-stuffed buns use oysters as the finishing touch, creating uniquely "oyster-flavored" delicacies.
Oysters are the natural "umami agent" created by the sea.
In the eyes of Cantonese people, "freshness" is the top priority in food!
Cheese-baked oysters are both fresh and fragrant!
Photo/Chao Shun, Image/Hui Tu Wang
Oysters seem to be born for "freshness" and have become its代言. Whether grilled, baked, used in porridge, steamed, or made into dried oysters or oyster sauce, oysters are an essential part of Cantonese daily cuisine.
Zhanjiang oysters: the absolute霸主 of seafood!
When it comes to Guangdong oysters, Zhanjiang is always mentioned.
The spectacular oyster rafts in Zhanjiang, Guangdong, resemble small boats floating on the water.
Zhanjiang is located at the southernmost tip of the Chinese mainland. The Leizhou Peninsula, where it is situated, is one of China's three largest peninsulas, with a coastline stretching 1,555.7 kilometers—accounting for 46% of Guangdong's total coastline.
Surrounded by the sea on three sides, Zhanjiang has excellent water quality and abundant aquatic products—bomi, yanzai crab, oysters, liuchun, gugong, tasha, zhaiyu, haisha shrimp… Never heard of them? Just know they're delicious! With fresh seafood available every season, Zhanjiang has earned the titles "Seafood Capital of China" and "Prawn Capital of China."
The bustling fish markets along Zhanjiang's coast include significant oyster trading.
Among the many types of seafood, oysters are Zhanjiang's trump card.
During the peak oyster season, fishermen gather in groups to turn over rocks and "harvest oysters" from the sea; for oysters in deeper waters, skilled divers take small boats and net bags to "dive for oysters" on the seabed.
Fishermen from Gonggang Village return by boat after harvesting oysters.
Nowadays, most oysters come from large-scale farming. Zhanjiang's most famous oysters come from two places: Guandhu oysters have thin shells and plump meat, while Beitan oysters have thick shells and sweet meat.
Guandu is located at the confluence of the Shimen River and the sea, where the water is rich in microorganisms and has low salinity. Oysters thrive here, mostly cultivated by hanging them on floating rafts.
Similarly, Beitang Port is near the estuary of the Jiuzhou River. The surrounding mangrove forests provide abundant nutrients for oysters. Here, people prefer to cultivate oysters by erecting cement pillars on the seabed. The stable pillars are more suitable for the long-term growth of oysters, and those aged 2 to 3 years have sweeter meat.
Photo / Yao Xin Ji, Image / Tuchong Creative
"A gathering is incomplete without poetry and wine; a grand feast must include plump oysters." People in Zhanjiang love to eat oysters and are quite skilled at preparing them: crispy frying, oil baking, scrambled eggs with oysters, porridge, steaming... The most exciting way, of course, is grilling!
No chili powder! No cumin! A handful of minced garlic or a sprinkle of cheese, and the oysters are grilled over charcoal fire, releasing a rich, savory broth that embodies the freshness of the sea. Zhanjiang grilled oysters do not rely on heavy oil or salt like other grilled foods. Instead, they captivate many people's taste buds with their exceptional natural quality.
Zhanjiang oysters, simply seasoned with minced garlic, can be grilled to bring out the freshness of the sea.
Photo / Waha, Image / Tuchong Creative
Truly fine ingredients require only simple cooking. With just one bite, Zhanjiang oysters can captivate the barbecue scene of Zhanjiang, Guangdong, and even most of China.
Oyster and Chive Stew combines two delicious ingredients from land and sea, creating an unparalleled freshness. What man wouldn’t love it? It’s also super easy to make: first, boil Zhanjiang oysters until 60% cooked, then add chopped chives, drizzle a few drops of sesame oil, and season after the oysters are fully cooked.
A bowl of Oyster and Chive Stew brings endless vitality!
Photo / Shengdou Shimin, Image / Huitu Wang
Zhanjiang people always find simple ways to unleash the fresh sweetness of the sea, creating a climax of flavor on the palate.
Moving west from Zhanjiang, we reach Beihai, Qinzhou, Fangchenggang, and other areas in the Guangxi Zhuang Autonomous Region. Similar climate and geographical conditions make this region an important oyster-producing area as well.
The oyster rafts on the sea in Qinzhou, Guangxi, have become a local landmark.
Beihai oysters have a history of over 300 years and have been selected as a national geographical indication product. Beihai also has a significant advantage: oysters can be produced here year-round, whether in winter or summer, ensuring a continuous supply for the nation.
The countless spectacular oyster rafts along the coast of Qinzhou, set against the lush green hills, even form a beautiful scenic view.
How many more ways are there to prepare oysters in Guangdong?
Taishan oysters, known for being "large, plump, white, tender, and crispy," are also legendary. These plump, white, large oysters are often sold by the piece.
A high-quality Taishan oyster can be as large as a palm.
Taishan oysters are not only a common feature on local family dining tables but also a prestigious dish served in large portions at various banquets.
Shenzhen is one of the earliest places in Guangdong to cultivate oysters. The Bao'an Shajing oysters are of high quality, and the dried oysters made from them are deeply loved by overseas Chinese.
At the scene of sun-drying oysters, the raw oysters turn yellowish.
Photo by Zhen Nai Wansui, Image from Huitu.com
Simply put, fresh oysters are boiled and sun-dried to become dried oysters; the water used to boil the oysters is continuously simmered and concentrated to create authentic oyster sauce. Dried oysters are not only one of the dried foods commonly eaten by Cantonese people, but oyster sauce is also an indispensable seasoning for daily cooking.
For Cantonese people who cannot do without vegetables, greens can be blanched and drizzled with a bit of soy sauce, or made into oyster sauce lettuce, oyster sauce choy sum... Oyster sauce even becomes the main flavor of a dish.
For Cantonese people, a meal without vegetables is like no meal at all.
Oyster sauce lettuce appears very frequently on the dining table.
The Chenzhou oysters and Nan'ao oysters cultivated in the Chaoshan region are smaller in size and cheaper in price, making them very suitable for making oyster omelets.
For oyster omelets, Chaoshan people prefer to use lard. Sweet potato starch is mixed with water until smooth, then oysters are added and fried in a pan. While frying, duck eggs are added, and after removing from the pan, don’t forget to garnish with cilantro.
Chaoshan people’s oyster omelets pair better with fish sauce.
When eating oyster omelets, Chaoshan people like to accompany them with fish sauce, which is full of Chaoshan flavor.
Seafood is half of Fujian’s food scene, and oysters are one of the most frequently featured items.
In the magnificent Xiapu farming area, fishermen have made their homes on the sea.
Besides their delicious taste, the huge产量 and long history are also important reasons why oysters are highly favored by Fujian people.
Zhangzhou Xiamei Town is a distribution center for the oyster industry in the province and even the whole country. According to the "Zhangzhou City Records," as early as the Ming Dynasty Zhengde period over 500 years ago, Zhangpu, Yunxiao, and other areas had a history of oyster farming and harvesting.
On Xiaodeng Island in Xiamen, farmers are tending to oysters.
In 2020, Fujian Province’s oyster production reached as high as 2,068,647 tons, ranking first in the country.
In early Taiwanese youth idol dramas, the frequently appearing oyster omelet (é ā jiān) made many people drool, making it an early网红 food. Similar dishes are called oyster omelets by Chaoshan people, and海蛎煎 by Minnan people.
Oyster omelet,海蛎煎, and蚝烙,
are widely popular foods in the southeastern coastal areas of China and Taiwan Province.
Photo by Tian Gong Fei Zhu, Image from Tuchong Creativity
Although it seems simple, oyster omelettes are prepared differently across various regions of southern Fujian.
Some are fried whole, others in pieces; some are dry, others moist; some require a large amount of green garlic leaves. However, there is a general consensus that small pearl oysters are more delicious than larger ones.
The oyster omelette being prepared—you can almost smell the freshness through the screen!
Photo by Chaxiangji ¥ Jin Zihan, Image from Tuchong Creativity
Tender oysters are pan-fried with slightly sweet sweet potato starch and eggs, then paired with sweet chili sauce—so fresh it’s mind-blowing.
However, in Zhangzhou, people prefer using rice batter for their oyster omelettes, resulting in a thin, crispy, and fragrant texture that is unique throughout southern Fujian.
Zhangzhou oyster omelette—a delicacy shaped by intense heat. You must try it!
Oysters are also added to the porridge loved by Zhangzhou locals, such as the famous Cat Kitten Porridge.
A clear meat broth is poured into a small pot, followed by pre-steamed white rice, and raw ingredients like oysters, fish slices, shrimp, meat slices, liver, and shredded shiitake mushrooms. The mixture is brought to a boil over high heat, and finished with a dash of pepper and garlic oil. In one word: aromatic!
Cat Kitten Porridge is no simple dish—its ingredients are extremely diverse.
Photo by TPGimages, Image from Huitu Wang
Fujian is also a noodle-loving province, where oysters are used to enhance freshness, often becoming the highlight of a bowl of noodles.
In the magical city of Putian, where the Lantern Festival can last a month, their braised noodles are almost overflowing with side dishes. The "braised" sauce is so thick it clings to the bowl, filled with oysters, dried scallops, shrimp, squid... and many other seafood delights. It is truly a bowl of noodles that aims to capture the essence of Fujian's freshness.
Putian braised noodles—who wouldn’t find this bowl incredibly fresh?
Photo by Luo Hang, Image from Tuchong Creativity
As for the delicate, smooth, and savory rice vermicelli soup, among the dazzling array of toppings, besides the essential freshly fried dough sticks and vinegar-marinated pork, oysters, shrimp, marinated eggs, braised pork intestines, and Quan Tou Mu (a type of meatball)... are also top choices.
The base flavor of rice vermicelli soup is mild, but with added toppings, it becomes incredibly rich. A big spoonful brings a taste as fresh as an ocean breeze.
Rice vermicelli soup paired with oyster omelette—a powerful combination bursting with freshness!
As for oyster noodles and oyster vermicelli, other seafood disappears from the scene, and oysters take center stage as the absolute topping. This bowl of noodles is a stage tailor-made for oysters.
Dalian people prefer to call oysters "hǎi lì zi" (sea oysters). For Dalian locals, sea oysters are deeply ingrained in their DNA. Even the way Dalian people speak is described as having a "strong sea oyster accent."
Fishermen are unloading seafood—the sea defines Dalian’s primary flavor!
Dalian’s seafood mainly comes from the convergence of the Bohai Sea’s inner and outer waters. The seawater remains relatively cold for three seasons, which slows the growth cycle of seafood, resulting in higher nutritional value and firmer texture.
Who buys sea oysters by the piece in Dalian?
They buy them by the pound—shelled meat, several pounds at a time.
Due to seawater temperature, salinity, and other factors, Dalian’s sea oysters are smaller than average oysters, but they are exceptionally sweet and fresh in taste.
Freshly shucked sea oysters are eaten with horseradish, grilled with garlic and vermicelli, used as filling in buns, or cooked in soups… Dalian people have an absolute true love for sea oysters.
Freshly shucked oysters, so juicy they drip!
Jiaodong cuisine, which originated in coastal areas like Qingdao and Fushan, has directly influenced Dalian’s culinary style. The various methods of frying, boiling, and simmering seafood emphasize original flavors—salty, fresh, and delicious. Dalian people apply this same philosophy to sea oysters.
Fried sea oysters are definitely a banquet-worthy dish! A batter is made from flour or starch, five-spice powder, and egg liquid. The oyster meat is coated in the batter and deep-fried. In households with many children, they are eaten straight out of the fryer, never making it to the table.
Fried sea oysters—a highly popular fried dish on festive dining tables.
Photo/Yu Yang, Image/Hui Tu Net
Dalian people also pair sea oysters with shredded radish, doubling the freshness!
Sea oyster and radish shreds pancakes—one bite releases a burst of juice. Sea oyster and radish shreds buns and dumplings have become staple homemade comfort food—delicious and filling!
Radish shreds and sea oyster buns—size doesn’t matter, as long as they taste good!
Photo/Yeyeye, Image/Hui Tu Net
A great meal isn’t complete without drinks. In Dalian, oyster soup absolutely rivals dough drop soup in popularity.
Cubes of tofu, potato, and radish are boiled until about 60-70% cooked, then the star ingredient—sea oysters—is added. Before serving, beaten egg is stirred in, and a thin starch slurry is used to thicken the soup.
Radish shreds and sea oyster soup—refreshing and delicious.
Photo/Haerbin Huazi, Image/Hui Tu Net
Have a bowl of oyster soup and a seaweed-stuffed bun, and you'll know what Dalian tastes like.
Why is Rushan worthy of being called the "Hometown of Chinese Oysters"?
There are countless origins of oysters, but in the eyes of people from Weihai, there are only two types in the world: Rushan oysters and other oysters.
When it comes to top-tier oysters, precision is key—even a vernier caliper is used.
Surrounded by the sea on the south, east, and north, Weihai’s long and winding coastline has nurtured excellent harbors and abundant resources.
Along the 186-kilometer coastline from Rushankou in the west to Langnuan Kou in the east in Rushan, Weihai, there are 500,000 mu of aquaculture areas meeting the national Class I seawater quality standards.
In Weihai, Shandong, fishermen are harvesting oysters at sea.
This sea area boasts clean water, smooth currents, and relatively calm waves. The Rushan River and Huangli River along the coast bring abundant nutrients, making it an ideal "pasture" for oyster farming.
This unique geographical environment has made Rushan the "Hometown of Chinese Oysters."
The mature oysters are being harvested and then re-sorted into cages for sparse cultivation.
What is the most authentic Weihai way to catch (eat) oysters?
Due to the high seawater quality, sashimi is the highest praise for oysters. However, not everyone’s stomach can handle it, so simple steaming has become the most common way to enjoy Rushan oysters.
Who wouldn’t love the tender and juicy Rushan oysters?
The natural freshness requires no extra seasoning. Clean the Rushan oysters, place them in a steamer with the concave side up to preserve the delicious juice, and steam.
Steaming is a true test of high-quality oysters.
Once the water boils, steam for just 5 minutes until the oysters open. Dip them in soy sauce or wasabi soy sauce, and enjoy these top-tier Weihai delicacies one by one.
Beyond steaming, a pot of oyster tofu soup with some greens can invigorate you. Garlic grilling, cheese grilling—Weihai’s oysters are incredibly satisfying to eat.
Rushan oysters are exceptionally delicious, whether dipped in sauce or not.
Oysters, the shellfish that encapsulate the essence of the sea, are regarded as the "pride of the ocean"!
Despite the pandemic resurgence and many places hitting the pause button, our passion for life and anticipation for delicious food should remain as strong as ever. We look forward to the day when the pandemic subsides, and we can enjoy beer and oysters with friends!
For Weihai seafood, a simple steaming is all it takes to make it delicious.
Don't you want to try some Rushan oysters for a fresh taste?
Freshly harvested Rushan oysters have nearly creamy white flesh. When eaten, their texture is as smooth and sweet as milk, which is why some people call oysters "milk of the sea." Right now is the peak season for Rushan oysters, and Fengwu Jun was amazed by the fresh, vibrant taste of these oysters from Rushan, Weihai.
Due to the impact of the pandemic, currently, express delivery is only available to Beijing.
Header image | Photo by ZE456, Image from Huitu Network