Beitang Seafood

Beitang Seafood

　　Beitang seafood has a history of several hundred years, evolving from being cooked on boats to home-cooked meals, then to banquet dishes, eventually becoming a recognized brand and gradually refined. The freshness of “Beitang seafood” lies primarily in its origin and preparation. The waters of the Beitang area are shallow, muddy flats with nutrient-rich water, producing clean, sand-free marine and freshwater products with plump, succulent flesh that tastes sweet, tender, and refreshing. Especially over the past century, Beitang seafood has absorbed the essence of cooking techniques developed at the Huai Army camp established by Li Hongzhang in Beitang, integrating culinary methods from Hebei, Shandong, and Henan provinces. This has led to the perfection of cooking processes such as boiling, stewing, frying, sautéing, and stir-frying, forming the unique characteristics of Beitang seafood. Today, as a distinctive cuisine and food culture, Beitang seafood is highly favored by many.