More traveling eats! We’re still got more to talk about the absolutely marvelous food we had on our trip to Chaoshan 潮汕 area of Guangdong 廣東. Oh dear readers, it was so fabulously food fulfilling! It’s always so lovely to find yourself in a place where everything you eat is delicious, amirite!?
Pssst...check out our other traveling eats posts from this trip, Shantou Street Food 汕頭街頭美食 and Chaoshan Beef Hotpot 潮汕牛肉火鍋.
So this post is about the Chaoshan speciality, Raw Pickled Seafood 潮汕生腌海鲜. Fresh, fresh seafood pickled in soy sauce, wine and aromatics is a rare delight. It’s a straightforward process to make, requiring only soy sauce, aromatics, a touch of oil and a bit of time. The only and important! trick to raw pickled seafood is that the seafood has to be super duper fresh.
We had heard about the famous Chaoshan raw pickled seafood of course. Oh, how I had drooled away when watching the first season of Flavorful Origins documentary series featuring Chaoshan cuisine. Omgoshdarnnitall!! Pickled crabs! Pickled shrimps! Pickled every kind of shellfish! So amazing the raw pickled seafood of Chaoshan!
