Xiachuan Shrimp Cake

Xiachuan Shrimp Cake

　　　　Xiachuan Island stands in the South China Sea like a shining pearl. It boasts excellent bays, picturesque scenery, fertile land, lush fruit trees, vast fishing grounds, and abundant marine resources. The island covers a total area of 98.68 square kilometers, with a coastline stretching 132.98 kilometers and 15 natural harbors. The bays around the island are rich in juvenile shrimp, with an annual production of over 3,500 metric tons, making it the largest juvenile shrimp production base in the province.

　　Juvenile shrimp (also known as silver shrimp) can be used directly as aquaculture feed or processed into shrimp cakes when fresh, or dried into shrimp jerky. The dried shrimp can be ground into shrimp powder, which is a key ingredient in premium animal feed.

　　Xiachuan Shrimp Cake has a long history, is exquisitely made, delicious in taste, and renowned both domestically and internationally. It is sold domestically across various provinces including the northeast, Inner Mongolia, and Heilongjiang, and exported to Hong Kong, Macau, the United States, Canada, Singapore, and more.

　　Shrimp cake is highly nutritious and can be steamed and eaten on its own or used as a flavoring in cooking. To steam and eat it alone, place an appropriate amount of shrimp cake on a plate, then layer with semi-lean pork belly, shredded ginger, and green onions before steaming. The result is a delicious and aromatic dish. Braised pig trotters with shrimp cake offer a uniquely delightful flavor. First, fry some shrimp cake in oil, then add pig trotters and water to braise until tender. The aroma is irresistible, and the texture is crispy, sweet, and mouthwatering. Shrimp cake also serves as an excellent seasoning for cooking vegetables. (Taishan)