‌The magical origin of snow clams‌：
Snow clam, scientific name Northeast forest frog, is a precious frog species in northeast China. It can hibernate in frozen rivers and snow for more than a hundred days, showing amazing vitality, and is known as the ”crown of vitality in nature." The essence of snow clam is the fallopian tubes of its female frogs, called snow clam oil, which has been used for thousands of years and was listed as a tribute to the court in the Ming and Qing dynasties.

‌Rare species of snow clam‌：
As an amphibian of the frog family, snow clams have unique varieties and harsh growing environments. It lives in and near a variety of still waters such as forests, bushes, grasslands, and lakes, and feeds on wild fruits and insects. The snow clam has a stout body, smooth skin on the back, and its color will change with changes in the environment, from gray-brown to reddish-brown, showing its unique biodiversity.

‌Various ways to eat snow clams‌：
The consumption methods of snow clams are very diverse, and they can be made into delicious dishes such as stewed snow clams, stewed snow clams with papaya, snow clams in fresh milk apricot juice, snow clams with American ginseng, and snow clams stewed with osmanthus and fungus. During the cooking process, you can add the right amount of ingredients according to your personal taste, such as red dates, wolfberries, etc., to increase flavor and nutritional value. At the same time, attention should be paid to controlling the heat and time to avoid overcooking affecting the taste and nutrition of snow clams.

‌The excellent nutritional value of snow clams‌：
Snow clam oil is the essence of snow clam. It is rich in collagen, amino acids, nucleols and other substances. It has the effects of nourishing the lungs, nourishing the yin, nourishing the brain, and anti-aging. It can promote skin metabolism and keep the skin smooth and young. In addition, snow clam can also enhance the physique of the elderly and infirm, those with postpartum qi deficiency, and those who have recovered from long-term illness, and it can play a good adjuvant treatment role for diseases such as pulmonary deficiency and cough, chronic bronchitis, etc. For patients with menopause syndrome, snow clam is an indispensable medicine. It can regulate the hormone balance in the body and effectively relieve symptoms such as heart palpitations, insomnia, and dizziness.

Snow clams are loved and respected by people for their magical origin, rare varieties, diverse eating methods and excellent nutritional value.

‌origin‌：
Wild rhubarb fish, scientific name is Larimichthys crocea, is a fish of the Shishou fish family and the yellow fish genus, mainly distributed in the East China Sea. Its body shape is long, flat on the sides, slender tail stalk, large head, brightly colored body, small scales and tightly arranged, with unique biological characteristics.

‌Variety characteristics‌：
As a fish unique to the East China Sea, wild rhubarb fish has a slow growth rate. It usually takes 5 to 7 years to grow, and its life span generally does not exceed 10 years. Its meat is tender, delicious, and rich in nutrients, so it is loved by people. However, due to overfishing and environmental destruction, the population of wild rhubarb fish has decreased year by year and has now become a rare resource.

‌Various ways to eat‌：

• ‌Braised rhubarb fish: After the rhubarb fish is cleaned, take a flower knife and marinate it with shredded ginger, shredded scallions, cooking wine, and salt, then steam it and drizzle it with flavored juice.
• ‌Steamed rhubarb fish: The cleaned rhubarb fish is topped with cooking wine, salt, scallions, ginger, shredded chili, etc., steamed over high heat and replaced with fresh spices, topped with steamed fish soy sauce, and the hot oil can be fragrant.
• ‌Pan-fried rhubarb fish: Put the marinated rhubarb fish in hot oil and fry slowly over low heat until golden on both sides.
• ‌Yellow fish soup: After the rhubarb fish is cleaned, stir-fry on both sides, add wine and appropriate amount of water, boil over high heat and season to taste.

‌Rich in nutritional value‌：

• ‌Replenish blood and qi: Wild rhubarb fish is rich in protein, vitamins and minerals, which help regulate physical weakness and achieve the effect of nourishing the body.
• ‌Anti-aging: The trace element selenium has a strong antioxidant effect, which can effectively scavenge free radicals and delay the aging of the body.
• ‌Cosmetic anti-wrinkle: High-quality protein has a good protective effect on the skin, especially for wrinkles caused by stress and lack of sleep. It has a significant relieving effect.
• ‌Prevention of cardiovascular disease: Rich in unsaturated fatty acids, especially Omega-3 fatty acids, which help lower blood cholesterol levels and prevent cardiovascular disease.
• ‌Promote nervous system health: Contains B vitamins, such as vitamin B12 and vitamin B6, which help maintain the health of the nervous system and metabolism.

With its unique variety characteristics, diverse eating methods and rich nutritional value, wild rhubarb fish has become a precious delicacy on people's tables.

‌The origin of butter crab‌：
The predecessor of the butter crab is the female butter crab, which mainly grows in the Liufushan and Pearl River basins of Hong Kong, especially at the junction of the brackish waters of Humen Taiping (Benwan), Dongguan City, and the sea surface of Houwan, Shenzhen. The unique environment of these areas allows female butter crabs to lay eggs in summer. When they are stimulated by direct sunlight and increased temperature, the crab paste will break down into golden yellow oil and penetrate into the whole body, thus becoming a butter crab.

‌Varieties of butter crabs‌：
The butter crab is not an independent species, but a mutant form of the female butter crab. It is named after the crab ointment turned into oil, and is known for its sweet ointment and tender meat. It is a unique and precious seafood food in Guangdong, Hong Kong and Macao, and is known as the “King of crabs.”

‌How to eat butter crab‌：
Butter crabs are eaten in various ways, but the most common is cooking. When cooking, wash the butter crab, put it in a pot full of boiling water, add a piece of ginger, and cook it over high heat. Generally, butter crabs over half a catty need to be cooked for 20 minutes, and those under 6 taels need to be cooked for 15 minutes. The color of the butter crab after cooking is between red and yellow, and the yellow grease can be seen on the crab lid and the joints of the crab claws. The taste is extremely delicious.

‌Nutritional value of butter crab‌：
Butter crab is rich in a variety of nutrients, including rich protein, fat, vitamins and minerals. These substances are essential for a variety of physiological activities of the human body, helping to strengthen resistance, provide necessary energy, and maintain a healthy state. In particular, it is worth mentioning that butter crabs are also rich in vitamin D, vitamin E and B vitamins, which have a significant nourishing effect on the body.

The above is an introduction to the origin, varieties, eating methods and nutritional value of butter crabs.

‌The origin of tiger shrimp‌：
Tiger shrimp, scientific name Vanabin shrimp, is a high-quality seafood native to South America. In recent years, with the improvement of people's living standards and the popularization of the concept of healthy eating, tiger shrimp has gradually become a frequent visitor to people's tables because of its rich nutritional value and delicious taste.

‌Varieties of tiger shrimp‌：
There are many varieties of tiger prawns, of which the big tiger prawns (scientific name Vanabin prawns) are the most well-known. In addition, there are species such as spotted shrimp (also known as black tiger shrimp). These tiger shrimp have a hard shell, sharp shrimp guns, full and sturdy shrimp bodies, body lengths of up to 25 cm or more, domineering appearance and delicious meat.

‌How to eat tiger shrimp‌：
Tiger shrimp can be eaten in a variety of ways, and can be cooked according to personal taste. Common methods of consumption include steaming, braising, frying, etc. Steamed tiger prawns can retain their original delicious taste to the maximum extent possible; braised tiger prawns can absorb more seasonings and have a richer flavor; fried tiger prawns are crispy on the outside and tender on the inside, and have a unique taste. In addition, tiger shrimp can also be used to make salads, soups and other delicacies.

‌Nutritional value of tiger shrimp‌：
Tiger shrimp has extremely high nutritional value and is rich in high-quality protein. The protein content per 100 grams of shrimp meat can reach about 20 grams, which far exceeds the protein content in other seafood, eggs and milk. 13. In addition, tiger shrimp are also rich in unsaturated fatty acids, minerals (such as calcium, phosphorus, iron, magnesium, zinc, etc.) and vitamins (such as vitamin B group, vitamin E, etc.). These nutrients play an important role in maintaining good health, enhancing immunity, and promoting growth and development. In particular, the magnesium content in tiger shrimp has an important regulatory effect on heart activity and can protect the cardiovascular system well; phosphorus and calcium are particularly beneficial for children and pregnant women.

In summary, tiger shrimp not only has a delicious taste, but also has extremely high nutritional value, making it the perfect choice for seafood lovers.

‌The origin of salmon‌：
Salmon, the scientific name is salmon, is mainly distributed in the northern Pacific Ocean and the northern regions of Europe, Asia, and America. Among them, Atlantic salmon (scientific name: Salmo salar) is a cold-water migratory fish of the genus Salmon of the salmon family. It was originally produced in the northern Atlantic Ocean and extends from the east coast of Canada to western Europe, England, and south to Portugal and other places. 1 Pacific salmon are widely distributed in the North Pacific, including the West coast of North America, the Russian Far East, and the northern waters of Japan.

‌Varieties of salmon‌：
Salmon mainly includes Atlantic salmon (also known as Norwegian salmon), Pacific salmon (such as salmon, king salmon, etc.) and other species. The body shape of Atlantic salmon is spindle-shaped, the back is silvery blue, there are black spots above the side line, and the meat has a unique orange-red color1. There are many varieties of Pacific salmon, each with its own unique morphology and habits.

‌How to eat salmon‌：
Salmon is cooked in a variety of ways, from simple raw food to complex cooking, which can show its unique delicacy. In terms of raw food, salmon sashimi is the most common way to eat it. It can be used with soy sauce, mustard or lemon juice to maximize its original flavor and nutrition. In terms of cooking, salmon can be roasted, fried, smoked or canned, each method can bring a different taste experience.

‌Nutritional value of salmon‌：
Salmon is known as the “gold in the sea” and its nutritional value is extremely high. It is rich in high-quality protein, easy for the human body to digest and absorb, and is an ideal food for fitness people and athletes. At the same time, salmon is an important source of Omega-3 unsaturated fatty acids, which are essential for heart health and can reduce the risk of cardiovascular disease. At the same time, it is beneficial to brain development and vision protection. In addition, salmon also contains vitamin D, B vitamins, and a variety of minerals, such as potassium, phosphorus, and selenium, which are of great benefit to human health.

King crabs are mainly derived from the cold-water waters of the North Pacific Ocean. There are many varieties, various methods of consumption, and high nutritional value.

帝王蟹是生長在深海的一種體型巨大的甲殼類動物，主要分佈在北太平洋的冷水海域，特別是從日本海、鄂霍次克海至白令海一帶‌12。它們並不是真正的螃蟹，而是屬於石蟹科擬石蟹屬的動物‌。

帝王蟹有多種品種，常見的分類包括藍帝王蟹、紅帝王蟹和金色帝王蟹等‌1。藍帝王蟹主要棲息在北太平洋地區，包括聖馬修島、普裏比羅群島和阿拉斯加的迪奧米等地；紅帝王蟹則是帝王蟹家族中體型最大的一種，外殼為葡萄紫紅色，主要生活在寒冷的深海中；金色帝王蟹是最常見且價格相對便宜的品種，外表呈現金色並帶有一點褐色‌。

在食用方法上，帝王蟹的肉質鮮美，備受消費者喜愛。常見的吃法有蒸蟹腿，只需加點蔥薑蒸20分鐘，肉質鮮嫩，簡單又美味。此外，還有蒜蓉帝王蟹、天婦羅帝王蟹腿、帝王蟹炒飯、帝王蟹涮鍋、炭烤帝王蟹等多種做法，每一種都能帶來不同的味覺享受‌。

帝王蟹還含有豐富的蛋白質和微量元素，對身體有很好的滋補作用。其內臟和甲殼也富含多種營養素和蛋白質，營養價值高‌。

In summary, the king crab is a kind of deep-sea crustacean originating in the cold waters of the North Pacific Ocean. It has a variety of varieties and various eating methods, and its nutritional value is extremely high.

Remember the 4 pitfalls of buying seafood

1. Mixed fish and fish: Some stalls don't dare to show obvious misfortune, so they will make a fuss in bags or other places, release water or tie a very thick rope, so pay attention.

2. Stealing beams for pillars: Shoddy, replace good goods with defective products without anyone noticing. So before you give the money, make sure that the goods you bought are not on the right board.

3. Starting price for sitting on the ground: the same variety and size, but the price is several times different, so you have to shop around.

4. There is a shortage of two catties or less: some seafood stalls have two scales, so when you buy them, you have to pay a bill and go to the fair scale to weigh them after they are sold, so that you can go to the merchant for a theory later.

In addition, during the fishing season, all kinds of seafood, sea fish, sea crabs, and shells are on the market one after another.，

Chaoshan fishermen teach you how to pick seafood*fresh

01 Pick crab

How to divide the male and female: The abdomen of the female crab is semicircular, the male crab is triangular, the female crab is a cream crab, and the male crab is a meat crab.

How to see if crabs are fat or not: There are several ways. a weigh the weight, the same size, and the heavier one has more meat; b Press the belly shell with your thumb, and the hard one indicates that the meat is fat and thick; c Look at the turn over, turn the crab over, the faster you turn over, the more vivid it will be.

02 Pick Seto urine Shrimp (Pipi Shrimp)

Look at the speed of Pipi shrimp swimming in the water, the faster the faster the more vivid; pinch the shrimp head, the harder the better; look at the gills in the abdomen, the whiter the gills, the fresher; look at the weight, the larger the weight of the same size, the better.

03 Pick sea shrimp

Seafood is more difficult to preserve, especially shrimp, which can easily stink and smell moldy when they are not fresh. So when buying shrimp, you have to learn to "look, smell, and cut".

a Fresh male shrimp are light yellow and female shrimp are green and white; b The harder and brighter the shrimp shell, the fresher the meat; c The closer the shrimp shell is to the shrimp meat, the more difficult it is to peel the shrimp. The fresher the shrimp; d Smell, the shrimp has a fishy smell, the more fishy the fresher, the stale the shrimp.A moldy smell, like rotten meat…

04 Saltwater fish

The judgment of whether a fish is fresh lies in the surface of the fish and its gills.

a Look at the fish's eyes, the eye mask is sound and translucent. It is fresh fish. For stale fish, the eye mask is bloodshot and the eyes begin to sink; b The gills of fresh fish are bright red. If the gills are white and there is a lot of mucus, it means that the fish has been dead for a long time; c Press the fish with your fingers, the fishWhat keeps the meat from rebounding is that it's not fresh.；

05 scallops

a Choose scallops, generally choose scallops with the same color, luster and uniform size of the shell; b If they are raised in water, the fresh shells will move one by one; c If they are not in the water, you can pat the shell with your hand, and the shell will close immediately, which proves that the scallop is alive.

06 squid

Choose squid, first look at the body shape, second look at the body surface, and third look at the meat quality.：

a Good-quality squid has a complete and solid body shape and is not easy to tear off; b Good squid has a slightly frosted surface; c Good squid meat is thick and pink translucent.

Sanya's large-scale seafood plaza will increase to 11 by the end of the year. If you want to say what is the most important thing in the “seafood tour”, a delicious seafood meal is undoubtedly the answer. So where should Sanya's “seafood tour” go for a seafood meal? On the morning of September 3rd, reporters from Sanya Daily News came to Sanya Octopus Seafood Food World (hereinafter referred to as “Octopus”) to explore Sanya's seafood feast.

Octopus is located on the fourth floor of Xinhonggang Market in Jiyang District, Sanya. The seafood Plaza has a total area of about 25,000 square meters. At present, there are more than 60 seafood food processing merchants, which can accommodate up to 10,000 people to eat at the same time. It is a comprehensive food court integrating seafood processing, seafood sales, snack square, barbecue square, and special cuisine. It is also a seafood food court with the theme of underwater world culture in the province.

“Tourists who go to eat octopus can choose their own fresh seafood and send it to the merchant for processing. Seafood prices will strictly follow relevant price standards, and the processing process will be transparent throughout the process. “Huang Weiqiang, general manager of Octopus, said that at present, the daily consumption of seafood for octopus is about 2,000 kg. With the increase in popularity, this number will ”rise and rise."

It is understood that there are currently 7 large seafood plazas in Sanya, which can serve more than 40,000 people at the same time. By the end of this year, the number of large seafood squares will be increased to 11, and it is expected to accommodate more than 70,000 people at the same time. These seafood squares provide a solid guarantee for Sanya's “seafood tour”.

”Eat, live, travel, purchase and entertainment" one-stop "Seafood tour”

In addition to providing delicious seafood meals, the octopus in the Sun Hung Kai Market also complements many surrounding businesses to jointly create a new one-stop “seafood tour” model that integrates “food, housing, travel, shopping and entertainment”.

In addition to the Octopus Seafood Plaza on the fourth floor, there is a large wholesale fruit market and a farmers' market on the first floor of the Sun Hung Kai Market. Every day, a large number of citizens and tourists come to buy high-quality fresh fruits and vegetables, which brings a lot of passenger traffic to the entire market.

“In addition to the wholesale of fruits and vegetables, there will also be a large-scale comprehensive* on the negative floor of the market, and shops such as clothing, department stores, and specialty products will also be opened on the second and third floors. At present, some functional areas can already be put into use. "Huang Weiqiang said that in addition to the market, an outlet plaza will also be built to provide tourists with high-quality shopping and entertainment venues.

In order to ensure the smooth travel of citizens and tourists, the Sun Hung Kai Market is also actively improving its infrastructure construction. Taking the parking lot as an example, at present, the Hong Kong Market has only designed 100 dedicated parking spaces for tourist buses around it. In the underground parking lot of the market, 1,300 parking spaces have been put into use, and further expansion will be carried out.

In the future, with the continuous presence of merchants and the further improvement of infrastructure, Octopus' one-stop “seafood tour” model will definitely be further improved. At that time, it will not only meet the needs of tourists for food, but also meet the improvement of the quality of tourists' eating experience, and help Sanya's “quality tourism”.

Sanya has zero tolerance for bullying and killing customers

Right now is the season when seafood foods are on the market in large quantities. When people are full of food, how much do you know about seafood?

How much nutrition is seafood?

(1) Fish, shrimp, crabs, etc. are rich in protein, the content can be as high as 15% to 20%, and shark fins, sea cucumbers, scallops, etc. contain more than 70% protein. In addition, the composition of essential amino acids of fish protein is similar to that of meat, and it is a high-quality protein.；

(2) The fat content of fish, shrimp, crabs, etc. is very low, most of them are 1% to 3%, and they are mostly composed of unsaturated fatty acids, which are easy to digest and not easy to cause arteriosclerosis.；

(3) Fish fat is extremely rich in vitamins A and D, especially in fish liver, which is more abundant, and fish meat also contains a certain amount of Niacin and vitamin B1.；

(4) Marine plants such as kelp and seaweed are also rich in iodine and iron.

You must “three actions” to buy seafood

(1) Move your eyes. Looking at the fish's eyes, the eyes are transparent and non-turbid, indicating high freshness. Then look at whether the gills of the fish are close together and whether the surface of the fish is shiny. The shrimp shell should be complete, elastic and shiny, and the shell color should be bright. The shells of crabs and shellfish and seafood should be shiny, and the limbs should be hard and elastic. Squid, octopus, etc. should have smooth skin, curved claws, and clear markings.

(2) Do it. Press the meat of the seafood with your hands. If the endoplasm is firm and elastic, it will not sink deeply, which means it is fresh. Then look at the presence or absence of mucus on the surface of the meat. The absence of mucus means that the freshness is high.

(3) Move your nose. Smell it with your nose. If it is the umami flavor unique to ordinary seafood, it means it is fresh. Conversely, if there is a fishy smell and corruption, you should avoid buying it.

1. Seafood is not cooked well and contains bacteria

The bacteria in seafood are mainly Vibrio parahemolytic bacteria, which have relatively strong heat resistance and can only be killed above 80℃. In addition to the bacteria brought by the water, there may also be parasitic eggs and bacterial and viral pollution caused by processing in seafood. Generally speaking, cook in boiling water for 4-5 minutes to thoroughly sterilize. Therefore, we must be careful when eating unheated seafood such as “drunk crab”, “raw sea urchin”, and “soy sauce marinated seafood”. When eating sashimi, we must also ensure the freshness and hygiene of the fish.

2. Dead shellfish, bacteria, toxins, a lot

The shellfish itself has a relatively high amount of bacteria, and the protein breaks down quickly. Once it dies, it multiplies germs and produces toxins. At the same time, the unsaturated fatty acids contained in it are also prone to oxidation and rancidity. Stale shellfish also produce more amines and free radicals, which pose a threat to human health. After purchasing live shellfish, you can't store them at home for too long. Cook them as soon as possible. People with allergies should pay special attention, because sometimes allergic reactions are not caused by seafood itself, but by substances in the process of seafood protein breakdown.

3. Seafood and beer together cause gout

*Do not drink beer when eating seafood. Seafood such as shrimp and crabs will form uric acid after being metabolized by the human body, and excessive uric acid can cause gout, kidney stones and other conditions. If you eat a lot of seafood and drink beer at the same time, it will accelerate the formation of uric acid in the body.

Fish can be divided into fresh, sub-fresh, and less fresh according to their freshness. The cooking method can be determined according to the freshness. Fresh fish is more suitable for soup and steaming. The dishes prepared can reflect the characteristics of the tender meat. It can also be used for soft frying, sautéing, braising, dry frying and other methods to cook, which can also make the dishes bright in color and beautiful in flavor. For sub-fresh fish, it is advisable to cook it in dry roast, braised, braised, and eggplant sauce. For fish that are not very fresh (not spoilage fish), it is advisable to use sweet and sour, scorched and fried methods to eliminate the odor through condiments, so that the eater is not prone to unpleasant sensations.