Dongshan Lobster

Dongshan Lobster

　　A specialty of Fujian—lobster, also known as crayfish or by its scientific name Procambarus clarkii. China is one of the countries with the fewest native lobster species, having only four: Procambarus clarkii, the Northeast crayfish, the shensioides crayfish, and the Korean crayfish. The latter three are found only in China’s northeastern provinces, Korea, and Japan. Lobsters like to hide among aquatic vegetation, tree branches, or rock crevices. They are nocturnal and avoid bright light. Under normal conditions, they remain hidden in deeper waters or concealed spots during the day, seldom moving. After sunset, they become active, often gathering in shallow waters to crawl around in search of food or mates. When startled, they quickly flee back to deeper water. Lobsters prefer crawling over swimming—they move forward when foraging or active, but when frightened or threatened, they dart backward or leap away. Lobsters are strongly attracted to flowing water, preferring fresh, moving currents, and often swim upstream. They also tend to live in groups. It is one of the main aquatic products of Dongshan Island.

　　 Specialty Culture: The waters off Dongshan in Zhangzhou are rich in lobsters, with many exported annually to markets in Hong Kong and Macau. Particularly the ornate spiny lobster, which boasts large size and plump meat, with the largest specimens weighing up to two kilograms and measuring over 30 centimeters in length. This type of lobster has a hard head and thorax with well-developed antennae, and its meat is delicious—making it a prized economic shellfish. Its shell can be crafted into artworks. The "Lobster Wall Hanging" produced by Dongshan County Arts and Crafts Factory features unusual shapes, vibrant colors, and lifelike designs, making it a popular item in both domestic and international markets.

　　 Specialty Benefits: Lobsters are large, meaty, and highly nutritious. Their meat contains 18.9 grams of protein, 4.3 milligrams of niacin, 3.58 milligrams of vitamin E, 2.79 milligrams [note: missing substance], and 39.36 micrograms of selenium per 100 grams. Other elements such as sulfur, phosphorus, and iron are also present in significant amounts. There are many ways to cook lobster. At home, people often steam or boil it, then peel and eat the meat with seasonings like ginger and vinegar. Restaurants and eateries employ more complex preparation methods, typically deveining and shaping the meat before cooking. Dishes are especially common in Guangdong, Fujian, and Hainan cuisines—such as “Lobster in Superior Broth,” “Deep-fried Lobster Balls,” and “Garlic Steamed Lobster,” among others.

　　Besides being an exquisite dish, lobster also offers notable health benefits. According to traditional medicinal texts, lobster meat is sweet and salty in flavor with a warm nature. It is believed to nourish kidney yang, replenish yin, and strengthen the stomach. It can help treat conditions such as kidney deficiency-related impotence, neurasthenia, muscle and bone pain, and skin itching.