Yantian Seafood

Yantian Seafood

　　　Yantian seafood is known for its three standout qualities: abundance, affordability, and freshness. The phrase “Go to Yantian for seafood” has become a trend not just in Shenzhen but across mainland China. Yantian Seafood Street boasts the largest variety of seafood stalls in the country, where you can discover and learn about many exotic and live seafood from around the world. The red lobster from Australia is called Australian lobster, the mottled blue-green lobster from Norway is known as the big flower lobster, the small orange one is the South African lobster, the centipede-like creature is the mantis shrimp, the pure white and transparent one is the pearl abalone, the giant burger-like one is the king crab, the gracefully dancing one covered in vibrant colors is the squirrelfish, the shy one is the spotted grouper, the bold one is the coral trout, and there are also mouse grouper, tiger grouper, red squid, fire spot, white pomfret, and more—all exclusively imported varieties.

　　Seafood can be prepared in many ways: raw, cooked, steamed, braised, or simmered. Eating it raw has a rather elegant name—sashimi. Grab a live lobster, have the chef work their magic, place it on an ice-filled “boat,” dip it in that spicy-yet-not-spicy “foreigner’s patent” chili sauce, and the taste is indescribable. Other raw options include geoduck, tuna, and salmon. For cooked dishes, cut the lobster into pieces, spread butter and cheese on top, add a bit of sugar, and microwave it for a classic flavor. It can also be stir-fried with egg noodles—the shrimp and noodles blend perfectly, both in color and taste, truly first-class. Abalone can be braised, stewed, made into soup, or simmered—it's a top-tier choice for nutrition and beauty, with a tender, sweet, and savory taste. Crabs and fish can be steamed or braised in soy sauce.