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Fish and Shellfish

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Floyd's China
Floyd's China

By Keith Floyd

Published 2005

  • About

Great, juicy prawns; stir-fried prawns with peppers; these huge mussels were on sale at the Chaoyang wholesale market.

Steaming, grilling or stir-frying are the most popular methods of cooking fish and shellfish in China and, to retain their fresh juiciness, they are cooked only briefly, often after having been marinated.
As with poultry, the Chinese waste nothing of the fish, eating the head, eyes, lips and even the fins.
Freshwater fish is a great favourite, and when it comes to other sea creatures, nothing is safe – sea slugs, sea snails and turtles are just some of the delicacies they enjoy from the deep.

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