How This Unassuming Shandong Town Became an Oyster Powerhouse

Craving fresh, clean, and plump oysters?

Of course, choose those from the "Hometown of Chinese Oysters."

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How to judge a place's "market dominance" over a product?

Search the product name on any e-commerce platform. If the results all point to one origin, you’ve found the "origin answer" derived from big data algorithms summarizing national consumer habits. Rushan and oysters are a prime example of this.

Fengwu Jun and seafood consultant "Old Tang" are in Rushan!

During the oysters' "plump season," Fengwu Jun and "Old Tang," the authentic Fengwu seafood consultant, visited Rushan—the "Oyster Capital of China"—to explore the ins and outs of Rushan oysters. They also handpicked a "worth-every-penny" oyster for everyone.

The video is below—join us to experience Rushan’s pristine waters and the oyster harvesting process.

Over the next two days, we’ll release follow-up videos on our channel "Fengwu Intelligence Bureau," including Rushan oysters’ magical sorting line, tips for selecting and cooking oysters. Stay tuned!

Living in first-class water quality, enjoying 24/7 buffets

Rushan’s advantages in oyster farming are a textbook example of "nature’s blessing."

Along its 186-kilometer coastline from Rushankou to Langnuan Kou, Rushan boasts 500,000 acres of national first-class seawater quality farming zones—the "chosen land" for oyster cultivation. Oysters are highly sensitive to water purity, earning them the nickname "seawater filters." Only pristine waters can produce oysters with a creamy, sweet, and smooth taste.

Rushan’s clear, expansive waters are the ideal habitat for oysters.

We joined the oyster harvest in a farming zone 12 nautical miles from shore, where the distance from urban areas ensures superior water quality. Rows of colorful buoys dotted the sea like giant "M&M’s," marking Rushan’s unique raft-farming method. Each buoy anchors a cage of plump oysters, and the harvesters lifted them like strings of neon lights—a breathtaking sight.

Our own fishing vessel drastically shortens the time from harvest to packaging.

Opening a freshly harvested oyster on board, its near-creamy flesh glistening in the morning sun was irresistible. "Old Tang" and Fengwu Jun couldn’t wait to steam it—they savored this gift from the sea raw.

Only Rushan oysters, harvested and opened on the spot, offer the luxury of raw consumption.

While some claim "only foreign oysters can be eaten raw," in China, Fengwu Jun dares to indulge only in freshly harvested Rushan oysters for their unmatched umami impact.

The secret to oysters’ plumpness isn’t just water quality—their diet matters too. The Rushan and Huangliu Rivers deliver 178 types of benthic algae, 459 microalgae species, and abundant nutrients. Here, oysters enjoy a "24/7 natural buffet" without human intervention.

How can you miss Rushan oysters when eating raw oysters?

Rushan oysters belong to the Pacific oyster species, naturally larger than other varieties. Well-fed, they grow plump and white, offering a taste of the sea's freshness in every bite. Their excellent growth conditions are key to their popularity, but there's more to it.

According to official data from Weihai Marine Development Bureau, Rushan oysters sell about 300 million kilograms annually via e-commerce, capturing over 70% of the market share. With their online popularity, choosing reliable sellers is crucial.

Competition among oyster sellers begins the moment the oysters land. As baskets of oysters are unloaded at the port, the "Axe Gang" is already in position. These energetic women, clad in floral jackets, headscarves, and wielding sharp axes, form Rushan's most formidable group: the Axe Gang.

The first step for Rushan oysters after landing is processing by the Axe Gang.

Their job is to perform initial processing—separating the freshly harvested oysters. With swift axe strikes and a chorus of clanging at the port, clustered oysters are split into individual pieces. Still covered in mud and small shellfish, the oysters then undergo cleaning in a fully automated washing and sorting machine.

After multiple high-pressure sprays, Rushan oysters emerge refreshed.

The initially screened oysters enter the washing and sorting machine one by one. After 2-3 high-pressure sprays, they shed their outer layer to prevent added weight from attachments. An automatic sorter then grades them by size, with substandard ones discarded. The largest can exceed 6 liang (300g), as big as a palm.

Fully automated sorting ensures uniform size.

After grading, they are placed in sterile seawater purification tanks for 48 hours of deep cleansing. Finally, manual sorting, packing, and boxing take place, with another round of inspection. Experienced workers tap lightly to eliminate oysters with poor appearance or insufficient meat.

From farming and harvesting to sorting and shipping, every step is now revealed. Like all fresh seafood, Rushan oysters prioritize freshness—a race against time. Only speed ensures superior quality.

All four sizes come in 4-jin (2kg) packages, with varying counts per box based on individual oyster size.

The extra-large oysters, each over 6 liang (300g), are particularly prized.

Our chosen oyster supplier handles everything from landing to shipping seamlessly, minimizing delays. The oysters stay alive throughout, clean and full-weight. Fengwu Jun highly recommends trying them.

Rushan oysters as big as your palm, overflowing with meat—on and off the screen.

Rushan oysters take two years to mature, with peak season from November to April. Now, as they store nutrients for reproduction, is the perfect time to enjoy them. Fengwu Jun has secured a discount so steep it makes the boss shake his head. With spring in full bloom, savor Rushan oysters' sweetness and recharge your energy.

Popular ways to eat oysters in Rushan.

Oysters can be prepared in many ways, but in Rushan, the most extravagant method is—hot pot! Very Shandong indeed.

Piles of shucked oyster meat are briefly swirled in boiling broth until 80-90% cooked. Dipped in garlic-oyster sauce (or northern sesame sauce, a game-changer), they burst with tender, juicy freshness.

The essence of oyster hot pot lies in large portions and even larger oysters. Eating them like meat, one after another, is like a fireworks show of umami in your mouth. This style pairs perfectly with Rushan oysters' purity and size. For the "Rushan Extravagant Hot Pot" experience, opt for the Xiaoguan Premium size or above.

In addition, simple steaming is also a great way to enjoy its natural freshness, a home-style method for Rushan oysters.

Steaming: The natural umami of nature requires no extra seasoning. Clean the Rushan oysters, place them in cold water in a steamer with the concave side facing down, and don’t waste the delicious juices that come out.

Steam for another 5 minutes after the water boils. Once the oysters open, they’re ready to enjoy one by one.

Steamed oysters are already delicious on their own, but paired with seafood soy sauce, they become unforgettable.

Even without any dipping sauce, the oysters’ natural flavor is rich enough. Add a bowl of seafood sauce, and it becomes even more intense and sweet—truly unforgettable. PS: No need to open the shells beforehand; they’ll open on their own during steaming.

Oyster omelet: A classic Chaoshan snack you can easily make at home. Mix sweet potato starch with water until smooth, add oysters, and pan-fry in oil. Add duck eggs while frying, and don’t forget to garnish with scallions or cilantro before serving.

The classic Chaoshan snack, oyster omelet, can also be made at home.

For an authentic Chaoshan touch, serve the oyster omelet with fish sauce.

Garlic oysters: The combination of oysters and minced garlic is like a "soulmate" pairing. Roast the oysters with garlic, or drizzle golden-fried minced garlic sauce over steamed oysters—each bite is irresistibly delicious.

Garlic oysters: A classic culinary delight.

Together, the sweetness of the oysters and the aroma of garlic blend perfectly in your mouth, making it a must-try classic treat in early spring.

Beyond these, there are also oyster pancakes, cheese oysters, charcoal-grilled oysters, oyster soup… To make shelling easier, we include a three-piece shelling kit (oyster knife, gloves, and wasabi) with every order. With so many ways to prepare them, we look forward to your creativity!

Cheese-baked oysters with stretchy cheese—how tempting is that?

While you may not be able to visit Rushan like we did, the oysters we’ve selected for you are freshly caught and sorted the same day. Each box comes with two ice packs and is shipped via SF Express to ensure you receive live Rushan oysters.

79 yuan for 4 pounds of premium oysters—an unbeatable value.

King oysters larger than 6 liang (over 225g), bigger than your hand.

Just 109 yuan after the coupon for 4 pounds.

Only 2 months left of the best season—don’t miss out.

Now, all you need to do is tap your finger 👇