Zhaoqing, located in the north of the Xijiang River, is famous for its freshwater delicacies. After a four-month fishing moratorium, scrumptious river food is now available again!
River shrimp
This kind of shrimp has a large head, long legs, and a springy texture. One of the traditional cooking ways is steaming, which allows the shrimp to retain its pure, authentic flavor. When you peel away its shell and put it into your mouth, an explosion of exquisite sweetness will fill your senses.
Yellow sand clam
As its name suggests, this type of clam only lives in sandy areas. The clam's golden shell is filled with chewy meat. They taste sweet and can be cooked with peppers, mashed garlic, salt, and oil, to build up different layers of flavor.
Hairy crab
Hairy crabs are renowned for their sweet meat and it provides an abundance of brown crab meat. Simply steaming them with a touch of seasoning can make a delicious dish. Additionally, hairy crabs can be braised with chicken to make a local delicacy that allows you to savor the flavors of both land and water food simultaneously.
White amur bream
The fish has a broad body, shining silver-white scales, and snowy white flesh. After the fish is perfectly cooked, a common strategy is to pour hot oil over it, which produces a sizzling sound and releases its aroma.
Culter alburnus
Touring around Zhaoqing's restaurants, the culter alburnus is probably the most commonly recommended fish you will encounter. They are huge and fatty, as sweet as the white amur bream. Cooking methods include stewing, simmering, curing, steaming, stir-frying, frying, and quick-frying. The flavors are strong, fresh, and fragrant.
River mussels
Wild river mussels from the Xijiang River are larger than a grown-up's hand. One of the best ways to handle them is to chop them up into pieces and blanch them with garlic and vermicelli, which make for a super flavorful dish.
You can enjoy the amazing cuisines at these restaurants:
Fresh ingredients are best matched with simple cooking. You can have them all in Zhaoqing!
Author | Tonny (Intern), Chen Siyuan
Editor | Will, James
Photo | Duocai Zhaoqing
