Tourists can enjoy all sorts of fresh seafood and Hakka delicacies in Daya Bay district. Daya Bay district is rich in upscale seafood products for the area is abundant in fish and shellfish.There is Xiaogui Squid, Sanmen Lobster, and the unique mud shrimp, hairy crab and small land snail which are famous among Hong Kong & Macao and Southeast Asia regions.
Seaweed, a kind of seafood possesses rich nutritive value, usually used as an ingredient for making soup. Seaweed contain various pigments such as chlorophyll, carotene, lutein, phycoerythrin, the content of each pigment is different, which resulted in all sorts of seaweeds with different colors like aubergine, blue-green, reddish-brown, brown-green. While most of them are purple, so the seaweed is also called purple seaweed in China.
Autou purple seaweed
Autou purple seaweed yield is quite productive; and its color, varies from reddish purple or greenish purple seaweed of other places, is dark purple close to black. The size of the purple weed is like a palm of a person. With its faint scent, the Autou purple seaweed is considered to be the finest items among seaweeds.
Purple seaweed, rich in iodine, is beneficial to one’s blood flow and can nourish the brain. Besides, it can improve the utilization ratio of protein absorbed from staple meals. Other merits include supporting cardiovascular health, preventing aging and memory loss, improving depression, intestines cleansing, fat burning, facilitating bone growth and teeth growth of infants. The purple seaweed truly is a kinds of food with many advantages, precious food with all kinds of nutrients.
Every year when the autumn wind blows and roaring waves in the sea run high, the purple seaweeds start to grow. People in Autou will go to sea to cut and gather seaweeds. Local people usually will wash and dip the seaweeds in the water for a certain amount of time, then put them in a specially-made bamboo mat in order of size and cut them into circular slices, then dried them up in the sun. When making soup with seaweeds, usually the seaweeds have to be soaked in water first. Seaweed and egg soup is a classic dish made out of seaweed. It can also be used in cold dishes with sauce, fried dishes; or used as stuffing or side dishes.
The sea in Xiaogui Bay is very peaceful, hardly any waves. With abundant marine resources, various species of zooplankton and phytoplankton, this area are rich in squid, lithosporic, conch, prawn, green crab. Among all the seafood, Xiaogui Squid enjoys great fame among Hongkong & Macao and Southeast Asia regions.
Xiaogui Squid is famous for the original taste and goluptious flavor. Authentic Xiaogui Squid, with its appealing smell, refreshing and non-greasy taste, leads to enjoyable aftertaste.
The process of cooking Xiaogui Squid, both complicated and exquisite, can be described as ‘slow work yields fine products’. Firstly, the squids have to be washed clean and salted, and let them dry up in the sun. Then put into a pot to stew slowly. Thirdly, cut the stewed squid and cooked them with secret sauce. Fourthly, wash the cooked squids, and put into the freezer for a certain amount of time. After that, take them out of the fridge and fried them. The authentic taste of Xiaogui squid is made thusly.
Dongjiang Hakka cuisine
Dongjiang Hakka cuisine, along with Teochew cuisine and Cantonese cuisine constitutes the three main cuisine of Guangdong Province. The traditional signature dishes of Hakka cuisine are sliced cold chickens, Hakka stuffed tofu, stewed pork with brown sauce. Comparing with the other two main cuisines, the flavor of Hakka dishes is greasy, salty and well-cooked, this is related to Hakka people’s living standards in the past and cooking habits.
First of all, Hakka people used to live and farm fields in mountains, due to their heavy labor and lack of meat, food which is a little bit greasy can efficiently satisfy one’s hunger. Secondly, because of long time food deprivation, most households only had porridge with much water and little rice for years. The porridge was described as “blowing the surface forms a wave, eating the porridge the rice was like a lane”. The salty dishes make eating the porridge easier, and can also increase salinity in one’s body. Thirdly, in mountain areas, wood and weeds are sufficient, so they were not afraid to use firewood. Additionally, they thought the long duration and degree of heating makes the food smells good. As a result, Hakka cuisine had a characteristic of “greasy, salty, and well-cooked”.
The Secrets of Selecting Dried Seafood
Dried squids, dried pool fish and mackerel made by Aotou fisherman are rather famous and the prices of these are very high. When selecting dried squids, the squid of golden luster is preferred. When selecting squids for frying, the squid with much flesh is preferred. When selecting squids for braising, the slim squid is preferred. Scallops with golden surface and brown flesh inside are fresh.