In Guangdong, few summer night snacks are as iconic as fresh oysters, and those from Shanwei are especially prized by seafood lovers.
In early June, Shanwei unveiled its locally developed "Golden Oyster," a premium variety suitable for raw consumption. At a tasting event, chefs praised its sweet flavor and crisp, tender texture, comparing it to high-end French oysters.
The oyster's quality benefits from Shanwei's natural advantages. Located within the internationally recognized oyster-farming belt between 22° and 23° north latitude, the area's deep coastal waters feature strong circulation, excellent water quality and abundant natural nutrients, creating ideal conditions for oyster cultivation with no artificial feed used.
Technology has also played a key role. The Golden Oyster is a hybrid of French edible oysters and the renowned local Chenzhou Oyster. It inherits the fine texture, perfect for raw consumption, from French oysters and strong disease resistance from Chenzhou Oysters. It is raised in a three-dimensional ecological farming system alongside seaweed and purple sea urchins, forming a sustainable marine ecosystem.
Cold-chain preservation technology and sterile purification facilities enable live oysters to remain fresh for more than seven days during long-distance transport. Each oyster comes with a traceability QR code that provides access to its full growth and processing history. With the Golden Oysters, Shanwei's seafood is reaching a growing market at home and abroad.
Author | He Fengyu
Photo | Nanfang Plus
