Pan-Fried Oysters

Pan-fried oysters are a named speciality of Weihai, made by taking clean oyster meats, blending them with beaten egg, ginger juice, salt, flour, cooking wine and chicken broth, then pan-frying both sides to a golden brown—crisp and fragrant outside, smooth and tender within, the oysters' sweetness folded into the egg.

Bounded by sea on three sides, Weihai abounds in oysters, one of its commonest coastal shellfish; fisherfolk mastered the simplest pan-fry to lock in their native freshness, and pan-fried oysters became a homely Jiaodong classic before rising onto local restaurant menus.

Plated hot from the pan and eaten at once when the crisp-tender contrast is at its best, it often serves as a banquet starter or a drinking snack, or is enjoyed over a bowl of rice.

A golden crisp egg crust wrapping tender, intensely fresh oysters, where the flavour of the sea meets the fragrance of egg, is the irresistible hallmark of pan-fried oysters.