老廣人吃蠔大有講究，老饕最愛生吃，體驗最原始的鮮！

Pry open the oyster shell Suck gently Tongue touches soft and juicy oyster meat Hey Rich and fatty oyster meat enters the mouth Like a deep French kiss This remark by American chef Anthony Burton is deeply recognized Eating oysters is like kissing the sea Swallow the whole ocean Chen Hanzong spent 15 years conducting detailed research on oysters Make the most of the original ingredients Orientals and Westerners love oysters However, there is a huge difference in how to eat oysters. Chinese value taste Pay attention to the harmony of the seasoning He developed the Oyster Gate The most popular is the secret oyster Pick a 6-year-old oyster, soak the special brine bit by bit, and add the special sauce Pick a 6-year-old oyster, soak the special brine bit by bit, and add the special sauce Fresh, fragrant, sweet and sweet oysters Fresh, fragrant, sweet and sweet oysters Endless aftertaste A garlic oyster Overflowing with garlic Unforgettable entrance Marinated oysters with green peppers and onions Use hot oil to cook the oysters. Westerners eat oysters easily Like to eat raw Some people don't like this fishy smell People who like to eat this kind of food are just attracted by the taste of the sea. I grew up by the sea Smell the sea Feel the freedom of the sea Actually the sea breeze smells salty to some people But I smell the fragrance Shanwei Red Bay is his hometown Oysters have a great pursuit for seawater quality Excellent water quality Water temperature and salinity are moderate But also rich in marine algae and microorganisms Oysters can survive The oysters at the seedling stage are settled by the oysters at the saltwater junction When the growth of oysters stabilizes Before being put in a row of oysters. Lunar September to March When the oysters are most plump This is ok This is very fat. The oysters rely on sea water to support their lives. When I open it, I will spit a lot of water Actually in our house Now we are all called water vegetables The sea area here is very clean. When I was young, I ate directly Now it can be opened and eaten After the oysters are picked up Some oysters are simply processed In the new smooth entrance Some are used for drying It relies on the dry north wind and soft sunlight There are two types of oysters One is air-drying Blow for ten hours and turn pale yellow Lost some water The best preserved fragrance of seawater We will pick bigger oysters We use it for secret oysters Softer outside Is the smell of oysters It ’s sweeter The other is a fully dried oyster that has been in the sun for more than ten days Milky oysters slowly fade to golden Fuchsia Finally turned purple gold It wraps a thin layer of oil Fine and tough meat Sweet and elastic Is the sperm from the sun Actually This is called golden oyster. Oyster ravioli is boiled and dried That's cooked Its nutrition has been lost It ’s because the cooked oysters are slowly drying out. Adding other things after refining will turn into oyster sauce This golden oyster concentrates all the fragrance Fresh oysters Each of them was perfectly presented in his hands Fry stew fry steam cook He applied the oysters in various forms to the magical Completely subverted people's understanding of eating oysters And his ultimate pursuit of deliciousness stems from the lack of food in childhood. Put some pork belly Add some oil Fry Put the ginger down Ever remembered the taste you had when I was a kid, I was too poor when I was a kid Eight brothers and sisters Not full My mother pickled salty oysters and gave me porridge That's the best memory too delicious Is it mom's taste? Yes, it's my mother's taste At that time, my mother trained me to like oysters so much Is this taste Not wealthy In addition, the Chaoshan people have the fineness of planting land like embroidery. Created the rigorous rigour in his character And a near-persistent attachment This attachment made him deeply and obsessed with oysters. We walked for 15 years So now we have more than a hundred ways to eat Gradually go from simple to extremes Do it fine But I find there are too many mysteries inside I will continue to study this process Will continue to improve Cold winter day Get the hot dumplings Peel off layer by layer Thick sticky rice with sweetness of pork belly Mung bean The mouth is loose and smooth and sweet Like adventure The grass is high and the road is difficult Early in the morning Su Shaofei and his cousin took a few people to the mountain to find two important ingredients Always wear gloves to pick Because it will scratch your hand Isn't this leaf an ordinary bamboo leaf? Isn't this leaf an ordinary bamboo leaf? Why run across the mountains to risk injury? Why run across the mountains to risk injury? These awn leaves grow long like bamboo leaves Because it's not bamboo leaves Because we need a lot every year, we often go to find It turns out that this wild plant is our usual bun but Zhaoqing's unique rice dumpling wrapped in steamed tincture uses another leaf She must find this raw material Native leaves of our countryside Because it keeps fresh Can clear heat and detoxify Loquat leaves are a perfect match for steamed buns But it ’s getting harder to collect now Few people plant it now, it's too cheap Plant some in front of yourself New year's day holiday buns These are good leaves Today's bumper harvest But Shao Fei's mission was not completed Dinghushan is most famous for its springs Here's the secret to making the steamed buns more mellow Took so much effort It's all about pursuing the ultimate taste of steamed buns Shao Fei's old-fashioned wrap steaming shop opens at the foot of Dinghu Mountain Not many customers in the early morning Shao Fei hurry up and mix with her mother Ready to make Now I stir pork belly Locals like to eat Ordinary gardeniae wrapped in long leaves into tetrahedrons For steamed buns, you must pick fresh loquat leaves Parcel of locally produced glutinous rice and mung beans harvested this year Fatty pork belly is considered authentic And all this, Shao Fei is already familiar with I started learning Baozi from the age of thirteen Xunzi was in Qin Dynasty Two thousand years of history The five generations in my family all pack this bitch The Su family has been concentrating on making steamed buns since 1989. The founder is Shao Fei's father, Su Dalong It's far from decent for a big man to be a bitch But I didn't expect it to become a brand. Even more unexpected is Daughter after 90 grew up in steamed buns since childhood She is full of emotions Now she is willing to inherit this toil 78-year-old father rarely returns to the store Recently Shao Fei has pondered a new steamed bun Get my father back I thought of a new breed myself This is black sticky rice White sticky rice with egg yolk, and red beans. Everything tastes good White sticky rice with egg yolk, and red beans. Everything tastes good I have to pass on such a hard work I have to pass on such a hard work This is my breed Shao Fei sent his and his father's experimental works to the steam oven room with today's wrapped steamed buns Steamed buns weighing more than a pound each Will be soaked with spring water Big firewood traditional cooking method Cook for eight hours These dumplings need to be cooked slowly on high fire Firewood cannot stop Cooked Rinse with water Rinse with water Skim Skim Back to the store Shao Fei immediately took out the new variety developed yesterday with his father not bad good to eat yolk yolk These black sticky rice are delicious These black sticky rice are delicious What do you think of my taste and your taste The taste you made is so delicious It tastes more fragrant Now use red beans instead Not mung beans There will be a sense of freshness success Innovation success Sweet sticky rice, tender brown leaves Mountain spring water meets nature Treat nature well It will give you back delicious ingredients Shao Fei guards the family tradition with his unique vigor and diligence, and protects the taste of hometown in childhood