Terrain of South China by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
China’s coastline extends for 18,000 kilometers along the western edge of the Pacific Ocean. Spanning from the northern temperate regions to the southern tropical areas, this vast expanse encompasses three distinct climatic zones and provides a diverse array of seafood options.
脆皮大虾 (2020) by Zhang XinxinWorld Federation of Chinese Catering Industry
Since ancient times, seafood has been an essential component of Chinese cuisine. Inadequate transportation made it challenging to transport seafood from the coastal regions to inland areas. As a result, seafood and mountain delicacies were considered rare and prized ingredients. In fact, the idiom that translates as “seafood and mountain delicacies” refers to exquisite dishes made from valuable ingredients.
China stands out as the only major fishing nation globally that produces a greater quantity of aquatic products via aquaculture than through traditional capture methods, with aquaculture accounting for over 80% of China’s seafood output.
Small yellow croaker by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Large yellow croaker and small yellow croaker
Among the numerous species within China’s coastal waters, four are renowned for their traditional and delectable qualities: large yellow croaker, small yellow croaker, hairtail, and squid. Additionally, these four species serve as the primary economic pillars which support the local fishing industry. Fish play a significant role in Chinese seafood cuisine, as shown by the fact that three of these four seafoods are fish.
Large and small yellow croakers are distributed in the Yellow Sea, East China Sea, and South China Sea. Although these types of fish look similar, they are different species. The yellow croaker is highly prized in seafood cuisine due to its tender flesh, low fat content, and rich nutritional profile, boasting high levels of protein, calcium, phosphorus, and other essential nutrients. The fish can be cooked in a variety of ways and is considered a high-quality seafood.
Hairtail by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Hairtail
Hairtail is mainly distributed in the Western Pacific and Indian Oceans, with their range extending from China’s Yellow Sea, East China Sea, and Bohai Sea to the South China Sea. These fish are not only a delectable choice for banquets but also offer medicinal benefits, making them a nourishing addition to diets.
The silver scales of hairtail are composed of a unique fat called silver fat. This particular fat is both nutritious and tasty, lacking any unpleasant fishy odor and providing health benefits to humans. In addition, hairtail is also rich in micronutrients, especially magnesium.
Mantis shrimp by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Mantis shrimp
Shrimp is a popular seafood that is found abundantly along the Chinese coastline. The mantis shrimp, a mainstay of Chinese seafood, thrives abundantly across the world’s oceans. This type of shrimp can be found in various regions, spanning from the chilly waters of Russia to the tropical waters of the Philippines, Hawaii, and, of course, China.
It has a juicy and tender texture, a sweet and savory flavor, as well as a unique and irresistible umami taste. Spring is the best time to enjoy mantis shrimp, as they are full of roe and fat, making their meat particularly tender.
swimming crab by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Swimming crabs
Swimming crabs are widely distributed in most of the coastal areas of China, as well as Japan, North Korea, the Malay Archipelago, and the Red Sea region.
Steamed swimming crab by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Swimming crab is a delectable seafood that is meaty and high in fat, making it creamy and highly nutritious. It can be enjoyed steamed or made into salted crab or crab paste.
Scallop in Shell by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Scallops
The scallop is prized in China for its culinary, medicinal, and nutritional value. The adductor muscle can be dried and used as an ingredient in a variety of dishes. As a food source, scallops are predominantly farmed rather than being sourced from the wild. They are rich in high-quality protein, low in fat, and contain omega-3 fatty acids. Their health benefits include lowering blood lipids and relaxing blood vessel walls.
Dalian Abalone by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Dalian abalone
Dalian abalone, also known as Chinese wrinkled plate abalone, is a specialty of Dalian, Liaoning Province. The abalone is a high-quality variety referred to as the “crown of seafood” and “soft gold on the table”. Abalone, a tender and nutritious shellfish, can be cooked in a variety of ways, such as roasting, frying, stewing, and steaming.
Braised Pork with Abalone by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Nowadays, farmed abalone has emerged as a significant seafood product in China. Following years of dedicated work, the Institute of Oceanology at the Chinese Academy of Sciences has successfully pioneered the development and industrialization of a novel strain of wrinkled plate abalone. This strain exhibits rapid growth, superior quality, and boasts excellent resilience, marking a significant achievement in abalone farming.
Dalian Conch by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Dalian conch
The Dalian conch is a unique species of conch in China. It predominantly lives within the northern regions of the Yellow and Bohai Seas, with the most famous variety being sourced from the islands near Dalian.
Stir fried snails with sea ganoderma in bowl sauce by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
The Dalian conch
The Dalian conch is a particular favorite among food lovers. It is not only a rich source of protein and calcium, but also contains minimal fat and an array of other nutrients, including calcium, phosphorus, iron, and vitamins. Its versatility in cooking allows for various preparation methods, such as boiling, stir-frying, and braising.
Braised Sea Cucumber with Scallion by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Dalian sea cucumber
Sea cucumbers have been a delicacy in China for more than 1,700 years. During the Ming and Qing dynasties, they were prized for their exceptional nutritional value. By the late Qing dynasty, sea cucumbers had attained the highest rank among the Eight Treasures of the Sea.
Braised sea cucumber by Da DongWorld Federation of Chinese Catering Industry
Among the numerous sea cucumber species, the Dalian sea cucumber, also referred to as Liaoning sea cucumber, stands out as one of the finest varieties in China, boasting a national geographical indication. As well as being tasty, sea cucumbers are also a healthy choice, being low in fat, sugar, and cholesterol whilst being rich in protein. The Dalian sea cucumber distinguishes itself through its thick body wall, fine and waxy meat, and many straight spines.
Encyclopedia of Chinese Cooking, 1992, page 99.
China Encyclopedia Third Edition.
