Unexpectedly!China's seafood province is actually north

In September, China Seafood provinces in Shandong, Shandong people are "holidays"!

Not to mention Qingdao, where the seafood and seafood farming are highly produced in the seafood production, citizens carry barrels and staged a reserved program for seafood to buy seafood. The Jinan people who did not Linhai also snapped up the first network of seafood in the early morning. Overnight, the first batch of tens of thousands of pounds of seafood returned to be "divided".

With a steamed bun with a big face, Shandong people can eat full pancakes, and they are regarded as rough carbohydrates by the world as the rough carbon water. In fact, Shandong people will become as fine as Jiangnan people. The cooked husband and housewives who snapped up were probably considered. Whether it was time to bring two green onions to burn sea cucumbers, or buy a few dumplings bigger than slap. Chef Lucai also planned how to cook exclusive broth and give Lu Cai's taste that could not be made at home.

After leaving Shandong, the authentic Jiaodong seafood dumplings have become the nostalgia of Shandong people because it turned out to be a non -heritage skills in Shandong. Yes, Shandong people eat seafood and even eat non -heritage!

Behind the non -tenth is the long history of Lucai inheritance / Wu Yanyang

Shandong is rich in products, and too many labels are superimposed, covering the side of Haishan. In fact, 7 million tons of seafood produced in Shandong can be divided into 70 kg per year per year. After seeing Shandong's sea, the festive atmosphere did not lose the Spring Festival, and we remembered another identity of her -China Seafood province.

Sea Shandong, which catches two sea,

Why is it so delicious?

Compared with the large southeast seafood provinces such as Fujian and Guangdong, Shandong Seafood is indeed unique. The seafood in Guangdong and Fujian has green crabs, lobster, eels, noon fish, and big yellow croakers, while Shandong Seafood is known for sea cucumber, abalone, catfish, catfish, and squid. Behind the differences between the wind, the first is the natural environment of the East China Sea, the South China Sea, the Yellow Sea, and the Bohai Sea.

From a geographical point of view, Shandong's status in Chinese seafood is very unique. Shandong, which only accounts for 1.63%of China's land and land area, has nearly one -sixth coastline in China, with an area of ​​170,000 square kilometers in the sea area, which is larger than Shandong's land area. The narrow terrain of the Shandong Peninsula separated the Bohai Sea in the north and the Yellow Sea in the south, amplifying the differences between the two seas on the indicators of salinity and nutritional salt.

Bohai is surrounded by Liaodong Bay, Bohai Bay, and Laizhou Bay from three sides to a close inland sea, and the water depth is shallow. Compared with other waters that are always patronized by typhoons, it seems that the years are "quiet". At the same time, as the northernmost sea in China, the temperature of the seawater here is low, seafood grows slowly, and has accumulated richer polysaccharides, amino acids and other wind materials, which brings stronger freshness. So when it comes to seafood, such as scallops and sea cucumbers, we always think of cities around the Bohai Sea, such as Dalian and Yantai.

The Liaohe, Luohe, Haihe, and Yellow River brought a lot of sediment, providing rich nutrients, and formed a long mud coast. Although it is not beautiful in white beaches, it is "delicious" and is an excellent growth environment for seafood such as shellfish and sea sausages. Every summer, a large number of fish and shrimp to lay eggs in the Bohai Sea make Bohai the "incubation box" and "kindergarten" of seafood.

After the Yellow River diversion in the 19th century, he entered the sea in Dongying, bringing more organic matter to the ocean, and the seasonal changes of the traffic produced seasonal salinity changes, making Dongying, where the Yellow River mouth is located an important seafood production area.

Behind seafood production is technology blessing. Figures / Wu Yanyang

The area of ​​the Yellow Sea is more vast, and the bottom of the sea is diverse and the ocean currents are complicated. The complex environment has accommodated a variety of seafood, from the "king of shrimp" to shrimp, to 4-5 times larger than common hair, and then to the rustic oysters known as fat. It's big. The Yellow Sea is also the crossroads that come from the north to the north. The fishing floods can be harvested in the southeast waters twice a year.

After enjoying such a superior geographical environment, Shandong people have eaten the sea by the sea. Since ancient times, they have enjoyed the advantages of fishing and salt, and they have emerged to open and include an open and inclusive Qi country. The rich protein of seafood has also shaped the strong physique of Shandong people. The "Book of Songs · Wei Feng" uses the "master" to describe the beauty of Qi Nuzhuang Jiang. Essence

Shan, Hai, and Tian gathered in Laoshan, Qingdao. Photography/Song Linji

In addition to the two seas of the Internet, with the decline of close -to -sea fishery resources in recent years, ocean fishing technology has matured every day. Shandong has become a large province of Chinese ocean fishing. About tons. The squid and tuna we have eaten are likely to come from a net from a Shandong ocean fishing boat.

Shandong people,

The seafood freedom of the country!

With the depletion of fishery resources, the seafood fishing model that continues to the time of hunting collection has been unsustainable. Shandong is a large agricultural province in China. It is famous for its growing up. Shandong people naturally think of "planting seafood" and push the production model of sea production to the "agricultural era".

A history of seafood breeding, half in Shandong!

Qingdao is a Shandong city that can grow seafood very much, and it can be called the "ancestor" of the Chinese aquaculture industry.

There have been five waves of seafood breeding in China: in the 1950s, nourishment of the kelp, nourishing shrimp in the 1970s, and nourishing the Bay scallops in the 1980s. ,abalone. The waves of these five waves of times have begun from Qingdao, and then they are promoted to the whole country.

Today, the Laoshan abalone and Lingshan Island sea cucumber in Qingdao are still treasures, but Shandong Seafood is no longer a one -piece Qingdao. The seven cities along the coast have a difference according to natural endowments, forming different styles of customs. When it comes to old oysters, you can think of Rushan. In fact, Weihai, which is surrounded by the sea, not only has Rushan oysters, but also produces all kinds of seafood from sea cucumber, to Kuizhu, and then to kelp. There are also diverse wild seafood. The two are superimposed to let Weihai stand in the large market in Shandong. Now Weihai has already formed an industrial cluster covering from fishing rod fishing nets to seafood processing to cold chain transportation.

The Bohai Sea in the north, the Yantai of the Yellow Sea in the south is now taking over Qingdao. It not only becomes the most place in China's marine ranch, but also "grants people to fish" to create various intelligent cages that look like the sea drilling platform. Yantai's intelligent meter not only fulfilled the dream of the Chinese abalone, but also exported to Norway, leading the global seafood into the "industrial era".

Other coastal cities in Shandong may not be as dazzling as Qingdao, Weihai, and Yantai, but there are special seafood that local people are not enough to eat. The world knows that Rizhao is a seafood breeding market, but few people have tasted the sea of ​​lobsters without lobster; Dongying is known for its Huanghekou to shrimp and is regarded by the local seafood as the treasures of the world.

How many seafood freedom to achieve Chinese people in Shandong?

For ordinary people, Shandong aquaculture has turned the once unattainable scallops into a popular cuisine. From Europe, it was once the Great Lingli that will only appear in Europe, and it becomes a high -priced price for supermarkets in the four seasons of the supermarket. Duobao fish; in recent years, three dollars in supermarkets in supermarkets reflect the influence of Shandong's national seafood breeding pattern.

Every winter, Shandong's abalone to Ningde Xiapu and other places in the south will spend winter, and the temperature will be transported back to Shandong after warming. , "South Fish and North Breeding". The national collaborative breeding model further improves seafood growth and yield.

In recent years, with the fire in China in China, salmon has also been regarded as high -end ingredients, and demand has become higher and higher. The Shandong people have stared at the well -known salmon.

Salmon fish usually live in seawater at 16 ° C-18 ° C. Wild salmon is mainly distributed in northern Atlantic. China's waters are not its origin, and the temperature of the water is too hot. In order to raise salmon, Shandong people not only found cold water groups in the Yellow Sea, but also built the "largest deep -sea fish pond in the world" -n Deep Blue No. 1.

Qingdao created salmon in the world's warm waters.

There are waves of Shandong people who have devoted themselves to the seafood breeding industry. They probably do not think that they do things seriously and make money, and pull the seafood from the "hunting era" into the "farming era" and move towards the "industrial era". Essence Since 1991, China's aquaculture industry has been higher than the sum of the output of other parts of the world, while Shandong is a large province of Chinese aquatic production.

Behind seafood production is technology blessing. Figures / Wu Yanyang

Shandong Seafood,

It's half a China!

Although Shandong is a large seafood province, traditionally, Shandong people have a polarized attitude towards seafood. There are not many famous seafood dishes in the inland area of ​​Shandong, but seafood is an indispensable part of the daily life of the coastal area.

In the first pot post of Qingdao people in the morning, there was a trace of seafood. In the small noodles of Yantai, you can remove the braids, oysters (oysters), and even abalone. In Weihai, buns can be stuffed with sea vegetables. When the setting sun is down, the night is low, and the children who are out of school are often difficult to resist the seafood stewed incense rising in the stalls. The migrant workers are also willing to use a plate of spicy fried clams to get beer to clean the fatigue for a day.

With the development of Shandong Marine Processing Industry, Cold Chain and Sea Market Retailing Industry today, the inland areas of Shandong, which do not eat seafood, can not resist the sweetness of crab paste, the sweetness of prawns, with the "gout set" beer with The temptation of seafood is gradually penetrated by coastal areas.

It has not yet conquered Shandong seafood in Shandong, but used Lucai to conquer half of China early because seafood profoundly affected the formation of Lu Cai. Linhai and Huangxian have rich products, and have become rich since the Ming and Qing Dynasties. This has become the incubator of Lucai chef and technique.

How much influence is Lu cuisine and how wide the spread of Lu cuisine? Knowing its influence on Beijing -Tianjin flavor can know a little.

In the Ming and Qing dynasties, dried dry goods such as fish, sea rice, Yaozhu, sea cucumber, and abalone came to Beijing and Tianjin's Lu cuisine chefs, and quickly conquered the taste buds of all strata of Beijing and Tianjin, laying the bottom of Beijing cuisine. The color greatly affects the development of Tianjin cuisine.

From the Jiaodong Peninsula where they can cook, people can expose the green onion sea cucumber; to the use of raw ingredients to win Japanese sea urchin fried dishes, sea urchin press soup; then to the extremely tested picker abalone, the chef from the seaside , Let seafood become the finale and soul of Lu cuisine.

For example, the red snails that have not been out of the circle are the concentration of Lu cuisine characteristics. Cut the water snails into a thin piece of thin slices with a fast knife, and use onion oil to stir -fry the screw slices for two or three times. Using local products, paying attention to knives, and making good use of Lu cuisine and Shandong seafood are the relationship between each other.

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