Fish and seafood in Chinese cuisine

Fish products are loved in China, they have always been available to the people of the country, and the fishing industry in the country has developed especially rapidly in recent years.
With the rapid development of floating farms, new kinds of fish and shellfish have become even more affordable and interesting in appearance and taste. The immensely popular dish is the Crystal shrimp, which Chinese farmers have been breeding for almost 20 years. The large crustaceans, transformed in the process of breeding, have become a real-world delicacy. They are not only tasty but also beautiful: depending on the species, during its maturation, bright stripes appear on the shrimps: red or brown. Cooked with them, the dish on the plate looks festive.
Crystal shrimp (Shui jing Xia ren, 水晶虾仁) is quick and easy to prepare. Shrimps are usually fried in plenty of oil for three minutes and pre-dipped in a batter made from starch and whites. The Crystal shrimp is served with leeks.
Vegetable dishes in China

Among the variety of vegetables growing in the Celestial Empire, legume crops are especially popular with Eastern cooks. The Red bean dish (hong dou sha，红豆沙) has been popular in China for over 3,000 years. Red is considered a symbol of happiness and prosperity in the country, so the paste made from bright beans is often prepared in different ways. In addition, this product is known to contain a lot of minerals, iron, and vitamins.
Red beans (adzuki) are mashed to a paste with vegetable oil. If desired, sugar and spices are added. Chinese eat red bean paste with many dishes: dumplings,… Read more

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