Oil-baked sea eel

Oil-baked sea eel

　　Oil-baked sea eel

　　Sea eel, locally known in Haifeng and Lufeng as "ma yu" (麻鱼). At Daoguxiang, the eel is sliced, salted, and then baked in a pan with shredded ginger and oil. The oil-baking process draws out most of the eel's own fat, which seeps back into the flesh—giving the whole piece a full, fish-oily aroma without any greasiness, while the tenderness of the meat is perfectly maintained. With no extraneous ingredients, it lets the natural sweetness of the eel shine through. This is what “authentic flavor” truly means.