April marks the peak season for sea urchins, drawing gourmets to the coast for the ultimate taste of spring. In Shanwei, Guangdong Province, the purple sea urchin has established itself as a signature local delicacy.
The sea urchins have thrived for centuries in the pristine, rocky waters off Jiesheng Town. Nourished by nutrient-rich currents and abundant plankton, they boast a velvety texture and an unparalleled flavor profile.
As sea temperatures rise during March and April, the urchins enter their pre-spawning stage, a time when their roe is at its plumpest and most savory. Frequently hailed as the "ice cream of the sea," the golden roe is prized for its creamy consistency, natural sweetness, and a subtle briny finish.
The 2nd Shanwei Sea Urchin Festival and Cultural Tourism Season will officially kick off on April 30. The event will feature an array of culinary delights such as sea urchin fried rice and soups, complemented by vibrant markets, live music, cultural performances, and fireworks—inviting visitors to immerse themselves in the flavors and coastal energy of the city.
Author | Huang Xinying
Photo | Nanfang Plus
