Grilled Large Oysters
There are many ways to enjoy oysters: grilled over charcoal, boiled in soup, stir-fried, deep-fried, cooked in hotpot, seasoned with ginger and scallions, blanched, pan-fried, poached in oil, or served fresh baked. Especially during winter, when oysters are at their plumpest, eating them fresh is particularly sweet and delicious. The oyster meat can be processed into dried oysters (haa chi), which are best served steamed and also make a highly versatile ingredient for pairing with other dishes. While processing oysters, one can also produce the flavor-enhancing delicacy — oyster sauce. The world-renowned Lee Kum Kee oyster sauce originates from Zhuhai. Only deep-sea, deep-water oysters can be eaten raw straight from the sea; they are grit-free and extremely nutritious, with a taste that is neither too salty nor too bland, making them very agreeable to the palate.
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