Live Seafood in Shenzhen, China
Live seafood in China is cheaper compared to Hong Kong, and you will get a wide variety of delicacies.
Go to a restaurant that displays the seafood in fish tanks, and then monitor the waiter as he fetches your choice of seafood to be sent in to the kitchen. However, there have been many cases of “exchanging your live seafood” for other rotten ones in the kitchen. There are just some wicked restaurants that have such schemes, and not as widespread. One of the ways i look at it, is to see whether there are also locals dining in this restaurant, and not just tourists? If yes, then the prices and food quality should be good.
This is a menu of what i had for dinner in Shenzhen. October month is a season of the Hairy Crab, a special type of crab where its roe is more valued than its meat.
1. Fresh Scallops steamed with vermicelli and garlic
2. Tofu claypot with vegetables
3. Steamed fish with ginger
4. Boiled live sea prawns (use your hands to remove its shells & then dip the prawn flesh into soy sauce)
5. Steamed Hairy Crabs
- notice the hair along the crab claws? Can you guess which is the female crab and which is the male crab?
- the hairy crab roe is the most famous portion of this delicacy, so when you have the flesh, you can also dip it in vinegar
One crab costs about RMB35 each, and it’s a bargain compared to other places like Malaysia, where i had 1 hairy crab for RM45 (more than double the price in China).
After eating hairy crab, you should ask for a cup of Ginger Tea.
Normally in chinese dining, it’s preferred to use simple cooking methods if the seafood is still fresh, so avoid deep frying the items, otherwise you’ll not be able to taste its sweetness.
If you are a lover of desserts, then you should try the Mango Pudding in the chinese restaurants too. It can even be made into unique shapes, like this “Lei” fish shape. You can pour evaporated milk on the pudding and it tastes delicious.
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