Hainan Charcoal-Grilled Oysters

Hainan Charcoal-Grilled Oysters

　　Hainan Charcoal-Grilled Oysters

　　They’re available at almost every barbecue spot in Haikou, though cooking methods vary, resulting in different flavors.

　　When eating oysters with friends, we usually have a little drink, peel a few oysters, clink glasses, and chat about life topics—nothing romantic, just everyday things. Distant or near, it seems memories all come flooding back. After eating the soft, powdery oyster flesh, I often feel a bit lightheaded. Alcohol always seems to stir up some inspiration and emotion after oysters, and that night, the sleep is definitely especially deep and sweet.

　　Since we mostly eat them at barbecue spots, the process is relatively simple. When served, the oysters are usually split open into two halves, with the flesh clinging to one side. There’s always some juice in the shell, mixed with various seasonings like ginger, garlic, and sauces. To enjoy them, just lightly nudge the base of the oyster with a toothpick, and it comes out obediently. Dipping it in some mustard makes the flavor richer and more authentic. Be sure to spread the mustard evenly, or you might end up tearing up.

　　According to a more knowledgeable friend, traditional ways of eating oysters mainly included blanching, stir-frying with ginger and scallions, cooking on an iron plate, or deep-frying. Personally, I don’t find those methods like stir-frying, iron plate, or deep-frying particularly interesting. They’re not as flavorful as simply blanching the oysters to preserve their natural taste, or using cheese and butter to bring out their rich aroma. At barbecue spots, blanched oysters are the most common. At the one near Shima Intersection, their blanched oysters are exceptionally delicious—the ones I miss the most. When drinking with friends at a barbecue spot, I always like to order the plump Hengqin oysters, served in a broth made with Chinese cabbage, tofu, and cured meat. They have a smooth texture, and when you bite down, the oyster juice bursts out, offering an incredibly rich mouthfeel. As for the most popular style nowadays, it’s probably “charcoal-grilled oysters.” The aroma of garlic blends with the oyster flavor, plus a hint of smokiness—it’s truly delicious. As for whether it might cause “internal heat,” well, there are tea houses everywhere in Haikou, so no worries.

　　When eating oysters, condiments shouldn’t be overlooked. Typically, “lemon juice with sauce” or mustard is used—these seasonings enhance the oysters’ natural flavor. But many people prefer lemon juice because, aside from slightly reducing the oyster’s seaweed-like fishiness, its freshness and acidity also highlight the oyster’s unique rich sweetness. Of course, pairing it with some chilled white wine brings out the true essence even more. If you’re not bothered by the fishiness, you can skip overly complicated sauces—the natural taste better showcases the oyster’s quality. For those who are sensitive to fishiness, you might try eating them heated for a longer time, going for a more well-done version. Just don’t let heavy sauces mask the oyster’s distinctive aroma.

　　Drinking a little while eating oysters is the true way to enjoy them. Some say dry white wine or champagne is a great pairing. But I personally think deep-sea oysters, with their semi-translucent appearance, are often seen as somewhat fantastical. If you use a crystal-clear, gracefully curved wine glass, pour in half a glass of dry red wine, dip the oyster in a bit of mustard (those who like stronger flavors or are worried about the spice can use ketchup instead), lift the shell, and pop the whole oyster into your mouth. Chew slowly, and your taste buds will transmit a wild sensation. Then, gaze at the amber-like red wine, sipping gently—it’s an entirely different kind of pleasure. This method, from taste to sight, is truly a high-level sensory experience.

　　Of course, when a group of friends get together, a few bottles of beer is also great. Amidst the clinking of glasses, everyone shares in the joy. Especially when everyone’s tipsy, the sight of everyone scrambling for oysters becomes the most memorable moment.