CHOICE SEAFOOD
1 min readQingkou
MUSSELS FROM GUISHAN ISLAND
Guishan Island is THE place to indulge in”qingkou”(blue mussels), an edible clam species living on exposed shores in the intertidal zone and attached by means of their strong byssal thread (“beard”) to a firm substrate. In traditional Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean Dried mussels are colloquially called “dancai”. Wined and dined to satiety, contemporary essayist and translator Liang Shiqiu (1903-1987) confessed his prejudice on the ugliness of the dried clam that “looked like a dehydrated cicada” but actually “tasted indescribably good and unforgettable”.
Gou zhua luo
‘SEAFOOD FROM HELL’
The small yield of this creepy-looking sea creature in many places in Europe makes it one of the most expensive menu items around, but Wailingding Island in Zhuhai is THE ideal place to try this delicacy that outsiders try so hard to find.”
Jiang jun mao
GENERAL’S HAT’ FROM DONG’AO ISLAND
Like each restaurant has its signature dish that you simply must try, the quaintly-named shellfish that looks like a “general’s hat” and tastes like the best abalone you can find in this world is an undisputed star on the “Zhuhai seafood menu”. The best season to try this delicacy is in winter.
