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Like the French, the Chinese are crazy about oysters, so much so that their production has increased by 45% in ten years. The country is the world’s largest producer.
In this restaurant, oysters are not just for the end of year celebrations: they are on the menu all year round. “You can use up to 4,800 per day“, details the manager of the establishment. In soup, on the grill, flambé … the oyster is available in 20 recipes in the restaurant, but is never served raw. In the dining room, customers ask for more:”It’s good, fresh and excellent for your health!“, launches one of them.
To satisfy this passion for oysters, aquatic farms are multiplying along the Chinese coasts. In this season, around 30 workers collect 20 tonnes per day. “Its color is very milky, white as milk“, describes a young entrepreneur. Back at the port, the collections are sorted and cleaned, before being sold to finally land on restaurant tables.