There are five common oyster populations in China, namely, oyster, Fujian oyster, Hong Kong oyster, Jinjiang oyster and Kumamoto oyster, all of which are distributed in coastal areas.
Pacific oyster, also known as Pacific oyster, is commonly known as "long oyster" in the north. Its spatial distribution extends from the mouth of the Yalu River in the north to the waters around Lianyungang, Jiangsu. It is the main breeding variety in the northern coastal areas of China, with Shandong and Liaoning as the main producing areas. Fujian oysters are called Portuguese oysters (commonly known as "oyster larvae"), which are mainly distributed in the intertidal zone and subtidal shallow waters of Zhejiang, Fujian and eastern Guangdong in the East China Sea. It is the main cultivated variety in Fujian and Zhejiang, and it is also the variety with the highest yield of oysters.
Hong Kong oysters, commonly known as "white meat" and "big oyster", are mainly distributed in Guangdong, Guangxi and Hainan in the South China Sea of China, and are also found in some estuaries in Fujian. They are the main cultured species in the coastal areas of Guangdong and Guangxi, and their output is second only to that of Fujian oysters. Oysters along the river are often called "red meat" by fishermen along the southern coast of China, because their soft parts are dark brown. They are distributed in the northern temperate zone, subtropical to tropical waters, and the number is very small, so they are very precious.
Kumamoto oyster is another common species in the intertidal zone along the coast of Fujian and Zhejiang, except Fujian oyster, which is widely distributed in the intertidal zone of Nantong, Jiangsu, but there is no trace of it to the north of Nantong. Kumamoto oyster farming has a certain scale in Zhejiang, and there are also sporadic farming in Fujian, Guangxi and Guangdong.
Now most people only know Rushan oysters, Dalian oysters, Zhanjiang oysters, Fujian oysters and so on. Compared with species, there are more oysters with a higher degree of regional integration, and with the continuous development of oyster breeding industry, different types of oysters frequently circulate in coastal areas, which have long been confined to a certain place and are difficult to distinguish.
Whether oysters are delicious or not can't be distinguished simply by species, and it's hard to have an answer to the best question about oysters. Rushan people think the oysters in Rushan are the best, Guangdong people think the oysters in Zhanjiang are the best, and Fujian people are not convinced. So, if you really want to know where the oysters are the best, you can go around and taste the special flavor of each place, and you will have the answer in your heart.
Whether it is delicious or not depends on the taste, which is subjective, but there are still differences in oysters in different regions. Generally speaking, southern oysters grow in tropical and subtropical waters and are hot-water oysters; The temperature in the northern sea area is low, and the oysters grown here are cold-water oysters, which have faster taste and fuller meat. Rushan, Zhanjiang and other places are recognized as "holy places" for oysters. Oysters produced in these places have better taste and quality.