From the 4th October to the 30th November, Xiangyue restaurant at Hyatt Regency Shenzhen Airport is offering a promotion on Taishan oysters. The oysters, grown locally in Guangdong, are famed for their fullness and juiciness. We took a look at where the Taishan oysters are cultivated, what makes them unique, and share the chef’s recommendations.
When determining the freshness and taste of oysters, salinity and temperature are critically important. It is the microorganisms and minerals in the seawater that dictate if an oyster is delicious or not. Water with moderate temperature attracts the most nutrients, making the meat fresher and crisper. Taishan boasts ideal average temperatures of 21-27°C, making for the perfect oyster.
Authentic Taishan oysters, raised in 60% salt water and 40% fresh water, is round, slag free, full, and slightly yellow. Oysters grow best when in water with salinity of 15-25%. In Zhenhai Bay, where oysters are cultivated in Taishan, the salinity is a perfect 18-20%. Through the seedling, growth, and fattening stages, the oysters are raised to be fresh, white, fat, and crisp.
It takes three to four years for oysters to grow from the size of a fingernail to be ready for the market. The oyster will go through four major changes and during this time the oyster rope will move from shallow water with low salinity to deeper water with higher salinity. When Autumn arrives, the oysters try to hoard nutrients and oil in their body for the coming winter, and it is at this moment they are that their most plump and juicy.
Promotion period: 2019.10.04 – 2019.11.30
Autumn and winter are the best seasons to enjoy Taishan oyster. Our talented and creative chef from Xiangyue bring to you an oyster feast prepared in a rich variety of cooking styles
Address：3F Hyatt Regency Shenzhen Airport
Shenzhen Bao ’an International Airport, Bao ‘an District, Shenzhen, Guangdong
Tel: 0755 -23451234-6378