Zhanjiang raw oysters

I like oysters, and I like Zhanjiang oysters. I can't remember when it started. When it comes to eating seafood, I must have a Zhanjiang oyster. I have never been too greedy, but in front of oysters, I have become an out-and-out foodie. I quite agree with the so-called "poetry wine is indispensable for a party, and fat oysters are necessary for a feast."

when I was a child, I never saw oysters. My home is far from the sea, and the traffic was not developed at that time, so seafood was rarely eaten. If it is a banquet in Dawei, there is a dish called "Nostoc flagelliforme with oyster sauce", which is dried oyster, which I learned later. In a word, oysters mentioned by others are a rare thing in my opinion. After school, there is "My Uncle Yule" in the Chinese textbook, and there is a description of eating oysters in the text: "Hold the oysters with a small handkerchief, and stretch your head forward slightly to avoid soiling your robes; Then the mouth moves slightly quickly, then the juice is sucked in and the oyster shell is thrown into the sea. " I have read this passage over and over again many times, and the wonderful thing of oysters attracts me more and more.

I didn't know that oysters were so famous in Zhanjiang until I went to study in Zhanjiang. Zhanjiang oysters have a long history. Su Dongpo was relegated to Hainan in the Song Dynasty. When passing through Leizhou Peninsula, he tasted the delicious fresh oysters. He once wrote to his younger brother Su Zhe, saying, "If you don't let the Korean literati know, you may try to migrate south to share its taste." Delicious and delicious, fat and smooth meat are the characteristics of Zhanjiang oysters. Every year, as soon as the harvest season of oysters comes, it attracts diners who come here. From grilled oysters with mustard and garlic in market food stalls to grilled oysters with cheese, stewed soup with fat oysters and fried oysters in prosperous restaurants ... Zhanjiang oysters have won applause from thousands of diners for their delicious quality.

Recalling my school days, in the snack street in front of the school gate, the barbecue stall with garlic and oysters was full of people as soon as class was over, and the delicious barbecue smoke made people salivate. The stall owner is a middle-aged uncle, a local, enthusiastic and joking. His oysters are affordable and delicious, one for a dollar, and two or three for big oysters. Each person can have a big meal with only a dozen pieces. After class in winter, it is the happiest thing to have a meal of grilled oysters with three or two classmates. Smooth and delicious oysters, add garlic hot sauce, or dip a little mustard, one bite at a time. The oyster juice is fresh and smooth, and the appropriate garlic seasoning stimulates the taste buds, and a wonderful feeling will rise along the throat cavity, and instant happiness will burst.

at that time, my understanding of oysters only stayed on its delicacy. In other words, I know how to eat oysters, but I don't know how they grow. After graduation, I stayed in Zhanjiang to work. Every holiday, I often wander around the seaside, only to know that this kind of food, oysters, is also hard-won. It is not like fish and shrimp. If you catch a laundry list, you will get a laundry list. Oyster, its shell is hard and thick, and the piece of oyster meat we enjoy is as hidden and rare as the pearl in the clam shell. There are many kinds of oysters, and wild oysters live on rocks in the sea. On the outside, it looks like a heavy and ugly stone, and it seems to be integrated with the reef. People who don't understand don't know that there are delicious oysters hidden in it. There are also reefs by the sea, just oysters. Whenever the sea ebbs, women, children and village girls, in groups of three or five, holding? ? Head, iron bars, go to the seaside to turn stones and crack shells to get oysters. Their faces are blackened by the sea breeze, but they are all strong and agile. They have worked hard for a long time and have a bumper harvest.

I heard that Guandu, Zhanjiang, is rich in oysters, which are particularly fat. Some time ago, we drove to buy them. This has refreshed my understanding of oysters. There are so many oysters in Guandu. The oysters with shells that have just been put away are piled as high as a mountain and look like a pile of rough stones from a distance, but there are the most delicious dishes hidden inside! Eating seafood, it is expensive in that "fresh", and so is oysters. Therefore, after the oysters are caught, they should be dealt with quickly. How to open oysters? If we do it ourselves, it is estimated that we can't open a few pounds of oyster meat for a long time! Opening oysters is very skillful. Rudely breaking it open will destroy the structure of the oyster, resulting in the oyster not being able to absorb water and dying soon.

Having said that, I have to admire those women who are responsible for opening oyster shells. They sat on a small bench, wearing gloves for opening oysters, fixing oysters on the backing plate with their left hands, and holding an oyster pecking tool in their right hands. First, they chiseled a gap under the oyster shell, and then they pried the tip of the spear with the oyster pecking, and the shell opened. Then, separate the oyster meat from the shell with the tip of the knife, and a white and full oyster will be made intact. They are extremely skilled, and sometimes they don't even have to look at it. They can talk about their families after opening oysters. It takes a lot of hard work to achieve proficiency! I can't help thinking: every oyster we enjoy should not only thank the ocean for its gift, but also thank the working people for their hard work!

We bought oysters with satisfaction. On the way back, we saw piles in Guandu Bay. When we asked, we realized that they were oyster piles, which were devices for cultivating oysters. Nowadays, the technology of raising oysters is more and more advanced, and the quality of oysters is getting better and better. Under the setting sun, the calm sea is glittering, and the shadows of oyster piles are elongated. Here, there are beautiful scenery and rich products, especially the fat oysters, which makes people happy to think about it! I can't help calling my friends far away: I haven't seen you for a long time. Come to Zhanjiang to eat oysters!