Taishan oysters have entered their peak season, when their meat becomes plumper and more tender. The annual harvest is now underway in Taishan, Jiangmen, Guangdong.
Oyster farming in Taishan dates back more than 480 years to the Ming Dynasty. Taishan oysters are known for their large size, plump meat, pale color and tender, crisp texture.
The oysters' distinctive flavor is closely linked to Taishan's natural environment. Oyster farming and natural spat collection take place in areas where freshwater and seawater meet. In these waters, abundant plankton and organic matter provide rich food sources, while water temperatures range from 15°C to 32°C over the year, creating favorable conditions for oyster growth.
During the peak season, oyster workers harvest and shuck the oysters on boats or along the shore. The fresh oysters are sold directly or processed into dried oysters and oyster sauce. Local restaurants serve them in a variety of ways, including poaching, steaming with garlic, braising with ginger and scallions, pan-frying and baking, allowing diners to enjoy different flavors and textures.
Author | Huang Xinying
Photos | Taishan Fabu
