Oysters (Shao Ao) 烧蚝
In season from November to April, oysters are one of the most typical dishes, a fact that is illustrated by the multitudinous methods of preparing them. Whether fried, boiled, steamed or grilled, no trip to Zhuhai is complete without sampling some oysters, if you are even remotely interested in food. The oysters of Hengqin Island, south of Zhuhai, are of note, and the Yong’an Seafood Restaurant is a good place to sample them.

Shao He Chong 烧禾虫
A well-known Cantonese dish, Shao He Chong is tender, delicious and nutritious. Do not be put off by the fact that its principal ingredient is a type of insect that is found in the Pearl River Delta. It is rich in protein, fresh and unique tasting. It even has some restorative properties such as strengthening spleen and warming up body. In May and September each year, people in Doumen, Zhuhai like to catch He Chong at night.

Nanping Cui Rou Huan 南屏脆肉鲩
Cui Rou Huan is a favorite fish of Nanping, bred in ordinary fishing ponds and later moved to natural ponds for manual cultivation. Mountain spring water flows through the ponds, ensuring that the huan fish keeps moving, and that the flesh is crispy, clean and sweet. It is typically stir-fried or boiled in hotpot, served as a high-class dish in restaurants.

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