CATDOLL : CATDOLL: Where does China produce the best oysters?

Of all the domestically produced oysters I've eaten, I think those from Rushan, Shandong are the best.

Oysters are also known as oysters, sea oysters, oyster yellow, etc. There are about 1,000 varieties in the world, which are mainly produced in Europe, North America, Australia and other places. The oysters produced in France are the most famous.

There are also oysters produced in coastal areas of China, such as Zhanjiang, Guangdong, Rushan, Qingdao, Shandong, Dalian, Liaoning, etc. In Shandong, there are more oysters in Zhanjiang, Qingdao and Rushan, and fewer in Dalian. If we compare the above, I think the oysters in Rushan are better.

Oysters are sweet, mellow and neutral in nature. They can nourish yin and blood, nourish the heart and calm the mind. They contain glycogen, taurine, multiple amino acids, vitamin A, vitamin B, vitamin B2, vitamin D, vitamin E, copper, zinc, manganese, barium, phosphorus, calcium and other ingredients. They are regarded as delicious seafood and a food for bodybuilding and strengthening the body.

The higher the salinity of the seawater, the fresher the oysters taste, and the oysters produced under low temperature conditions are the best. Oysters start spawning in May every year, and after more than 6 months of growth, it is time to eat oysters in November every year, which can last until May of the following year. During this period, the temperature of the seawater is lower, the activity and consumption of oysters are less, and the nutrients accumulated in the body are more, so the meat is plump.

Rushan oysters are mainly winter Pacific oysters. The colder the weather, the tastier the oysters. I bought a box online before the New Year. Not only were they big in size, they were also delicious. I bought two more boxes before the New Year to give to my friends. Everyone agreed that Rushan oysters have the best meat.

Zhanjiang oysters are relatively common in China and are used more frequently in our hotel. I think the seawater temperature where they are located is higher and the meat is not as sweet as that of Rushan oysters.

As for Qingdao oysters, the fattest season is from February to March every year. Compared with the above two types, they are not as plump.

Extension: How to identify the quality of oysters 1. Look at the tightness of the two shells: Oysters should be eaten fresh. When purchasing, buy oysters with completely closed shells. Do not choose oysters with open shells. In addition, you should also look at the tightness of the two shells. If they can be easily opened by hand, it means they are not fresh.

2. Check whether there is seawater in the shell: After the oyster is opened, if it is fresh, it will spit out seawater to sustain its life, so there will be seawater in the shell. It will be elastic when poked lightly and smell fresh without fishy smell. If the oyster meat has a strange smell and no moisture, it is dead.

3. Look at the size of the shell: A large oyster shell does not necessarily mean that the meat is large. We usually look at the bowl of the shell (the concave and convex surface of the shell). If the shell is long and not deep, the oyster meat is relatively lean. On the contrary, if the shell is short and deep, the oyster meat is relatively fat.

4. Listen to the sound:

Pick up two oysters and touch them together and listen to the sound. If the sound is hollow and has an echo, they may be dead. If the sound is solid, they should be fresh.

The above is my answer in this Q&A, I hope it can be a reference for you. Due to my limited level, please leave a message in the comment area to correct any shortcomings.

The best oysters in China are from Zhanjiang, Guangdong. They are very famous, the best, and the most delicious.

Everyone knows about Zhanjiang oysters, Chengcun oysters, Shajing oysters, and Rushan oysters, but the most delicious and best-tasting oysters in the country are Zhanjiang oysters. Zhanjiang City is known as the "China Seafood Food Capital", "China's Top Ten Green Cities", and "China's Top Ten Low-Carbon Ecological Cities". It is located at the southernmost tip of the motherland, surrounded by the sea on three sides, with a coastline of 1,556 kilometers, accounting for 46% of the coastline of Guangdong, a coastal province. There are as many as 101 harbors in the city. The marine resources are extremely rich, and aquatic products have ranked first in Guangdong Province for many years.

There are also oysters produced in coastal areas of China, such as Zhanjiang, Guangdong, Rushan, Qingdao, Shandong, Dalian, Liaoning, etc. In Shandong, there are more oysters in Zhanjiang, Qingdao and Rushan, and fewer in Dalian. If we compare the above, I personally think that the oysters in Rushan are better.