Fish & seafood 河鲜海鲜

River fish, shellfish and coastal seafood dishes; names and preparation styles vary locally.

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AI illustration: A restrained shared seafood platter with cooked fish pieces.
Guangdong

Nan'ao Fresh Seafood 南澳海鲜

Nan'ao Fresh Seafood (南澳海鲜) means the catch landed and cooked at Nan'ao (南澳), on the Dapeng Peninsula (大鹏半岛) in Shenzhen's Dapeng New District (大鹏新区).

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Hengqin Oysters (横琴蚝) — dish photograph
Guangdong

Hengqin Oysters 横琴蚝

Hengqin Oysters (横琴蚝) are oysters farmed off Hengqin Island (横琴岛) in Zhuhai (珠海), Guangdong, on the west side of the Pearl River estuary, where a water channel separates the island from Taipa (氹仔) and Coloane (路环) in Macao.

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AI illustration: A platter with cooked orange-red crabs.
Guangdong

Doumen Double-Shell Crab 斗门重壳蟹

Doumen Double-Shell Crab (斗门重壳蟹) is a mud crab (青蟹) at the stage just before it moults, when it carries two shells at once, and it is a speciality of Doumen District (斗门区) in Zhuhai (珠海), Guangdong.

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AI illustration: A restrained shared seafood platter with cooked fish pieces.
Guangdong

Jinwan Seafood 金湾海鲜

Jinwan Seafood (金湾海鲜) is the fish and shellfish of Jinwan District (金湾区) in Zhuhai (珠海), Guangdong, which a Guangzhou Daily (广州日报) report carried by Xinhua describes as lying at the mouth of the Pearl River, warm all year and laced with waterways.

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Reference photo for Dahao Fish Balls · 达濠鱼丸同类菜品参考照片
Guangdong

Dahao Fish Balls 达濠鱼丸

Dahao Fish Balls (达濠鱼丸) are hand-beaten balls of sea-fish paste from the old town of Dahao (达濠古镇) in Haojiang District (濠江区), Shantou (汕头).

Reference photo of a similar dish · 同类菜品参考照片

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AI illustration: A ceramic platter of cooked open bivalve shellfish with visible pale meat.
Guangdong

Zhanjiang Fresh Oysters 湛江生蚝

Zhanjiang Fresh Oysters (湛江生蚝) are the oysters farmed along the coast of Zhanjiang (湛江), Guangdong, and traditionally eaten there grilled over charcoal with garlic and chilli.

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Sand Worms (沙虫) — dish photograph
Guangdong

Sand Worms 沙虫

Sand Worms (沙虫) are marine worms dug from the tidal flats of Zhanjiang (湛江), Guangdong, where they rank among the city's best-known seafoods. In Zhanjiang they go into soups and congee, fresh or dried, and are steamed with garlic.

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