Fresh Shajing Oysters

Fresh Shajing Oysters

　　  Fresh Shajing Oysters

　　  Oysters, scientifically known as oysters, are one of the most prized seafood delicacies. Rich in protein, they have a refreshing and delicious taste when eaten raw. The renowned oyster-producing town of Shajing in Bao’an District is famous for its large, tender, and succulent oysters that are beloved by Chinese people worldwide and have become a fashionable choice for modern diners. Oysters are produced in areas such as Shajing, Fushui, Xixiang in Bao’an, and other districts of Shenzhen. But those from Shajing in Bao’an are the most famous. Shajing oysters are delicious when eaten raw and can also be cooked. They are known across Hong Kong, Macau, and Southeast Asia for their milky white color, tender juiciness, and smooth texture.

　　  Oysters, scientifically known as oysters, are one of the most prized seafood delicacies. Rich in protein, they have a refreshing and delicious taste when eaten raw. The renowned oyster-producing town of Shajing in Bao’an District is famous for its large, tender, and succulent oysters that are beloved by Chinese people worldwide and have become a fashionable choice for modern diners. Oysters are produced in areas such as Shajing, Fuyong, Xixiang in Bao’an, and other districts of Shenzhen. But those from Shajing in Bao’an are the most famous. Shajing oysters are delicious when eaten raw and can also be cooked. They are known across Hong Kong, Macau, and Southeast Asia for their milky white color, tender juiciness, and smooth texture, making them the most famous specialty of Shenzhen. Produced where the Pearl River estuary meets brackish and fresh waters, these oysters are plump, milky white, tender, and rich in protein and vitamins. Their iodine content is 200 times higher than that of milk and egg yolks.

　　  Legend has it that the particularly glossy, bright yellow, and plump appearance of Shajing oysters comes from their unique farming method. About 200 years ago, a wooden boat loaded with pottery was overturned by a typhoon near Shajing, spilling all its pottery into the sea. Locals later noticed that fat and large oysters had grown on the pottery pieces on the seabed. Since then, Shajing residents have started to farm oysters in the sea area and specifically move the oysters to deeper water with abundant food—called the “fattening zone”—before harvest to “fatten up.” This method produces oysters that are even more plump, tender, and juicy.

　　  The fame of “Shajing Oysters” comes from their rich nutrition, including high levels of protein, fat, multiple vitamins, and minerals, earning them the nickname “underwater milk.” Shajing oysters are large with tender meat and extremely thin oyster belly, giving rise to the saying “Shajing oysters, glass bellies.” Whether steamed, deep-fried, or stir-fried, their flavor is richly delicious, crispy, smooth, and never tiresome. Dried or cured Shajing oyster meat, made into oyster sauce or dried oysters, is also very popular across various regions.

　　Phone: 0755-28119088

　　28102033

　　Postal Code: 518109

　　Address:

　　1-3/F, Building B, Sailong Haohan, Heping East Road, Longhua Town, Bao’an District, Shenzhen

　　Transportation:

　　Take bus 313, 711, or 352 to Jinqiao Garden Station