2. Hongdao Episode. Hongdao Daji is the gathering place of Hongdao seafood. Every month in the lunar calendar, Xiaoyang Daji is held on Fridays and Wednesdays, Western Ocean Daji is held on Thursdays and Wednesdays, Xiaojiji is held on Tuesdays and Wednesdays and Saturdays, and Gaojiji is held on Wednesdays and Thursdays. These markets are the traditional shopping methods of local fishermen in Hongdao, which have a history of hundreds of years. At the same time, the seafood with Hongdao characteristics, which is made from all kinds of little seafood in Hongdao, has unique flavor, complete varieties and excellent quality. It is a good travel gift for friends and relatives and can be bought in Hongdao Grand Collection.
3. Community farmers' market. Farmers' markets in Hongdao East Ocean, West Ocean, Xiaojia, Yinjia and other communities all sell seafood with local characteristics in Hongdao. Among them, there are many clams, conch, octopus, shrimp tiger and oyster shrimp, which are fresh and affordable.
4. Clam, alias Gala and Clam. The clams in Hongdao are well-known and notoriously delicious. Cooking method: There are endless methods for clams. You can cook clams in clear water, stir-fry with shredded chili, wrap jiaozi, steamed buns and vegetable boxes with meat, and drink noodles with diced clams. Either way, as long as clams are fresh enough, they are delicious and should not be missed.
5. Crabs, as the saying goes: "Autumn wind rings and crab feet itch", and autumn is the season when crab cream is full of yellow. In August of the lunar calendar, the female crab is the fattest and the crab is yellow-footed, and in September of the lunar calendar, the male crab is the most fragrant and has more crab fat. Cooking method: Fresh live crabs can be washed and steamed in a pot. In order to prevent crab roe from flowing out, the crab belly must face up! After boiling, steam for about ten minutes, and when you see the crab completely turn from green to red, you can go out of the pot.
6. Penetrator is a slender cuttlefish, which is a unique seafood in Bohai Sea and Yellow Sea. Cooking method: You can mix onions in a tube or stew tofu with a pen tube. After the onion and ginger are fried, add water into the tofu block. After the pot is boiled, add the washed pen tube and salt to stew for about 5 minutes. Sprinkle a little parsley and sesame oil when taking out of the pot. The soup is white and delicious.
7. Cooking method of shrimps and tigers: The general cooking method of shrimps and tigers is steaming. The steaming time is seven or eight minutes after the pot is boiled. The cooked shrimps and tigers look pink and glittering, and the fat and tender shrimps are looming through the shrimp shell, which can best maintain their original taste.
8. Prawn is an iconic presence on the dining table. If prawns don't appear at the banquet, no matter how rich other dishes are, people will feel a little incomplete. Cooking method: The smaller prawns can be braised in red. After the shredded onion and ginger are fried, the prawns are stir-fried until orange-red, and the mixture of soy sauce, cooking wine, vinegar, sugar and salt is added to stew and collect juice. Larger ones can be boiled, or cut into pieces and fried with cabbage slices.