Zhuhai Cuisines

　　An incredible variety of cuisines can be found in this city: Western, Japanese, Korean, Thai and Indian are among the international selections, while specialty dishes from Shanghai, Chaozhou, Sichuan, Hunan, Northeast or Northwest China and many other places are beautifully prepared to delight the eye and please the palate. The seemingly endless selection ranges from geoduck and lobster to mushrooms and "wild grass".
　　Hearty dishes of spicy Northeast, Hunan and Sichuan food are preferred by new non-natives from other mainland provinces, while servings in Cantonese, Hakkas, and Chaozhou style dominate the diet of the locals.
Midnight snacks are characteristic of the city, with gatherings of friends enjoying the delightful breeze while leisurely sharing chilled drinks and gazing at passersby.
　　With so many different kinds of restaurants in the city, the real difficulty is which to choose. Perhaps the results of an opinion poll will help narrow your selection.
　　　　　　　　　　　　　　　　　　Gourmet's Choice
　　It was announced at the Zhuhai Holiday Resort Hotel last December that the Top Four Foods of Zhuhai selected by public ballot are the Jumbo Oyster of Hengqin Island, the peeler crab of the Doumen District, the silkless lotus root of Baiteng Lake and the crystal prawn of Wanshan Islands.
　　Meanwhile, the Top Ten Dishes are braised Hengqin Oyster with abalone juice served by Deyuelou Catering Co., Ltd.; charbroiled oyster with cheese by Shishen Seafood City; private-recipe mantis shrimp by the Zhuhai Holiday Resort Hotel; abalone and oyster subgum dish by Dongfang Yugang of the Zhonghan Hotel; private-recipe peeler crab by Yili Restaurant; two-way cooked silver eel by Donghai Yucun Catering Co., Ltd.; twin peeler crabs boiled in Huadiao rice wine with goose liver by the Zhuhai Grand Bay View Hotel; fried prawns by the Zhuhai Harbour View Hotel & Resort; prawns in creamy soup by the Zhuhai Greenery Hotel; and silver croaker baked in superior soy sauce by Yili Restaurant.
　　　　　　　　　　　　　　　　　　About the Top Four
　　Mud crabs live in swampy areas where they usually need to peel four times before attaining adulthood. At the fourth peeling, they become peeler crabs. The peeler crab is only found in brackish water - a mere 1% is available at fisheries. Its body glazes when cooked and the meat tastes tender and fresh. It contains plenty of protein, and is an invigorating food loved by gourmets in Hong Kong, Macao and Taiwan.
　　The water flows smoothly around Hengqin Island, with adequate salinity and temperatures, full of nutrition without pollution, and therefore is ideal for oyster growth. The Jumbo Oyster is delicious, tender, sweet and fresh, and it's famous for its huge size, meaty body, white colour, tender taste, and crisp texture. It's considered a good tonic food.
　　The lotus root farmed in the Baiteng Lake area is natural, pollution-free and is also considered a tonic. It's famous in Hong Kong and the Macao area for its large size and pulpy texture.
　　The crystal prawn is one of eight important staple marine products. Wanshan Islands have a long history of prawn farming. The prawn is good steamed, fried, or minced for dim sum and other styles of dishes.