Winter is the prime season for Zhanjiang's plump, succulent oysters. Peng Yujing—a young graduate of the University of Leeds in the UK—is busy working on oyster rafts. With a degree in Food Safety and Nutrition, she has chosen to put down roots on Zhanjiang's tidal flats.
Peng Yujing introduces Zhanjiang oysters to visitors.
Oysters are more than just a culinary delight; they represent a biological system of immense research value. Peng systematically tracks the oysters' growth cycles, analyzes their nutritional profiles, and endeavors to decode what makes Zhanjiang oysters so uniquely flavorful.
The company she works for has joined hands with multiple research institutions to establish an oyster breeding lab, focusing on seed cultivation, water quality management, and germplasm conservation. In September last year, the company launched its own brand, "Haoxiaoman," appointing Peng as the manager.
In Peng's vision, the oyster industry should evolve into an interconnected ecosystem of industrial development. "We want to create more value from oysters, helping Zhanjiang oysters tap into broader markets and achieve full industrial chain integration-from cultivation and processing to sales and cultural tourism," said Peng.
The oyster demonstration base
The company has built a 13.5-hectare oyster demonstration base, which includes an ecological farming zone, a processing and logistics zone, and a cultural tourism experience zone. The fishing grounds enable tourists to fish while surrounded by fresh oysters from deep pits. The campsite combines themed camping and beach leisure facilities for birdwatching and other entertainment.
Reporter: Zhou Mengya
Photo: Peng Yujing
Editor: Wei Shen, James Campion, Shen He
