High Spiral Oysters

High Spiral Oysters

　　The High Spiral oysters from Gaoluo Village, Dahuh Town, Haifeng County, Shanwei City, Guangdong Province, are a local specialty. The abundant brackish water environment in Dahuh Town provides ideal conditions for the growth of aquatic products and is especially well-suited for oyster farming. The oysters cultivated here are large, plump, and have a crystal-clear texture, making them a renowned local product that is highly favored by many. They are now celebrated under the brand “China’s High Spiral Bright Oysters,” and are widely sold in Hong Kong, Macau, and Southeast Asian countries and regions.

　　The rich brackish water conditions in Dahuh Town provide an ideal environment for aquaculture, especially for oyster farming. In 2007, the Dahuh Oyster Farming Base was approved as a provincial-level agricultural standardization demonstration project by the Provincial Quality Supervision Bureau. Currently, the oyster farming area in Dahuh Town has exceeded 6,000 mu, involving over 260 farming households.

　　It is understood that there are various methods for cultivating oysters, including cement rod farming, stone placement farming, raft culture, longline culture, and rack culture. Based on the natural environment of Dahuh, the main methods used here are cement rod farming and raft culture—both of which are among the most widely practiced oyster farming techniques in China. A villager engaged in oyster farming happily told reporters that in four months, plump, fresh oysters will be brought to market from here.

　　Due to the large size and crystal-clear texture of the oysters farmed in the town, they have become a renowned local product that is highly favored by consumers. Marketed under the brand “China’s High Spiral Bright Oysters,” these oysters are popular in Hong Kong, Macau, and Southeast Asian countries and regions. Oyster farming holds broad market prospects and development value, and has become a major economic pillar for Dahuh Town.

　　Oysters, commonly known as “ocean mussels,” are also called “oyster roe” or “sea clams.” Oysters are a type of shellfish, with over 100 species found worldwide. Around 20 species are produced along China’s coast, and the main species currently cultivated include the Pacific oyster, the rock oyster, the folded oyster, and the Kumamoto oyster.

　　　　Winter and spring are the harvest seasons for oysters. There is a Chinese saying: “From the Winter Solstice to Qingming Festival, oyster meat is plump and glistening,” meaning that oysters are at their most delicious and nutritious during this period. Nowadays, many coastal areas adopt three-dimensional farming methods, ensuring a year-round supply of oyster meat, which is very popular with consumers.

　　　　Oyster meat is rich, smooth, and delicious, and is highly nutritious, often referred to as the “milk of the sea.” Analysis shows that dried oyster meat contains up to 45%–57% protein, 7%–11% fat, and 19%–38% glycogen. It also contains a variety of vitamins, taurine, and nutrients such as calcium, phosphorus, iron, and zinc. Its calcium content is nearly double that of milk, and its iron content is 21 times higher than that of milk, making it a valuable food for skin health, beauty, and disease prevention.

　　　　According to Compendium of Materia Medica, oyster meat “when consumed regularly, can refine the skin, nourish kidney yang, treat deficiencies, and cure erysipelas.” Modern medicine also believes that oyster meat can help lower blood pressure and nourish yin and blood.

　　　　Oyster meat is not only delicious and nutritious but also helps “refine the skin and beautify the complexion,” while offering benefits such as lowering blood pressure, nourishing yin and blood, strengthening the body, and improving fitness. As such, it is considered both a delicacy and a health food. Among the many marine delicacies, many people are particularly fond of oysters. The West calls it the “food of the gods,” the Japanese regard it as the “root of life,” and there are even poetic praises such as “Above or below the heavens, oysters reign supreme.” Many notable figures throughout history have had a deep connection with oysters.

　　　　Historical records show that the Italian Emperor Vitellius never dined without oysters; Napoleon I enjoyed eating oysters during his campaigns to maintain his fighting strength; former U.S. President Eisenhower ate a plate of oysters daily after illness to speed up his recovery; and the famous Chinese figure Soong Mei-ling also frequently consumed oysters to maintain her beauty.

　　　　There are many ways to eat oysters. Fresh oyster meat can be steamed, deep-fried, blanched, scrambled with eggs, made into oyster pancakes, skewered and grilled, or cooked in soups. When steamed with the right seasonings, it retains its original flavor. For soft-fried oysters, marinate the oyster meat with a little rice wine, coat it with batter, and pan-fry until golden brown, served with soy sauce and vinegar. When enjoying hot pot, skewer oyster meat with bamboo sticks and dip it in boiling soup for about a minute before eating. When cooked with meat and ginger in a soup, the broth turns milky white and tastes deliciously savory. Oyster meat can also be processed into dried products, commonly known as oyster dried meat or “hoi see.” If the fresh oyster meat and its juice are cooked, sun-dried, or oven-dried, it becomes cooked hoi see; if the full flavor is to be preserved, the oyster meat is directly sun-dried without cooking, resulting in the famous sun-dried hoi see. Hoi see can be prepared and enjoyed in a variety of ways.

　　　　Among the premium varieties of oysters, Guangdong alone boasts renowned types such as Raoping’s “Jingzhou Oysters,” Haifeng’s “High Spiral Oysters,” and Zhuhai’s “Yinkeng Oysters.” Among these, Shajing oysters from Shenzhen are considered the best, known for their large size, delicate flesh, and extremely thin oyster belly. There’s a saying: “Shajing oysters have glass-like bellies.” Their meat is delicious, crisp, and smooth, making them enjoyable no matter how many you eat.