Teaching in CHINA: Visit to the South China Coast with Qing....(part 5) Seafood

Fresh Seafood

These were certainly the BIGGEST prawns I have ever seen in my life!

Qing brought Chongqing's

HOT SPICE

packets along, convincing the restaurant cooks along the way to jazz up their recipes a bit!

Sometimes, I have a hard time with "presentation", and the idea of eating ALL the body parts..........

(Took this photo for Bub:)

There is no concept, here in China, of filleting a fish. The idea is to use your big cleaver, and hit it as hard as you can with some sort of mallet, creating "chunks" of fish, complete with skin and bone, head and tail.

All meat here is hacked up similarly.

One of the bigger fish we saw:

Helping the cooks at our guest-house clean the shell-fish.

(I have VERY nearly become a complete vegetarian.)

One of our cooks:

Melody, checking out the cray-fish.

Qing bought ALL of the seafood directly from the fishermen/ women, down at the beach.

Shell-fish harvesters

Click here to see the shell-fish harvesters scooping up the shell-fish.

The Old Man and the Sea:

"Banana trucks" were also used for hauling fish around the marketplace.

Here, fish were split, and then laid out on the bicycle side-car to dry in the sun.

Portable fish-hacking stations, on the backs of a bicycle and a motor-bike

Hopefully, a peaceful life

Having a bar-be-que, back at our guest-house,

where I was most excited about the corn-on-the-cob.

Notice the fresh lettuce on the bar-be-que. ALL fresh vegetables must be cooked well in China, due to the bacteria and other germs that are so common.

(This is why I am so crazy about fresh vegetable salads, available only at "western restaurants.")