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.
21℃-27℃
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.
18‰―20‰
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.
3-4 Years
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
Chef’s Recommendation
Braised Qingyuan Chicken & Dried Oyster with Black Truffle Ginger and GarlicWhen you think of iconic Guangdong dishes, Qingyuan Chicken comes near the top of the list. Popular since ancient times, the dish is well known for its tender and smooth meat, crispy skin, and unique flavor. Paired with Taishan oysters and black truffle, the dish is elevated to a whole new level.
Wok-fried Taishan Oyster with Ginger, Shallot and GarlicThe wok-fried Taishan Oyster features all the hallmarks of a classic Cantonese cuisine; the dish is fresh, crisp, tender, and smooth. Rich in vitamins and amino acids, it is famed for its nourishing qualities that boost longevity.
Steamed Oysterwith GarlicAppreciate the Taishan oyster in all its deliciousness with this simple but mouth-watering offering. The oyster is round and full, the juice is clear and colorless, while the garlic and seasonings are steamed together to create the freshest of tastes.
Twice- boiled Ribs with Dried Oyster,Lotus Root and GingerAs well as being the perfect season to enjoy Taishan oysters, Autumn is also the time to warm ourselves up with a broth. The twice-boiled ribs features lotus roots that help settle the stomach while the dried oyster offers up an alluring aroma. This dish is the ideal meal as we approach the colder months once more.
Address:3F Hyatt Regency Shenzhen Airport
Shenzhen Bao ’an International Airport, Bao ‘an District, Shenzhen, Guangdong
Tel: 0755 -23451234-6378