Oysters all over the world

In the beginning of November, the oyster positive fertilizer storage for the winter, in the storage process, oysters will produce large amounts of glucose, until February, and the fat of the meat is sweet, is the best season to taste. The promotion is chef, selected from the six continents including Mexico, oysters, Australia, Japan, France, the United States and africa. The taste of meat, each one has its own merits, according to different characteristics in different chefs, ingredients and cooking methods, show the most exciting aspect of each oyster.

Namibia oyster from Africa, the meat is thick and tender, suitable for baked, chef for their characteristics, creating a rich Southeast Asian cuisine characteristics of Namibia baked oysters with spicy prawns. Thick oysters baked until crisp outside soft inside, because the oyster itself with sweet taste, so specially equipped with onions, red pepper and sauce made of olive oil. The combination of fresh sweet and spicy stimulates taste buds. Garnish, chef with fresh prawns, plantain and kale, rich dishes color and taste, add to the number of pounds of Boston lobster head Jackie Chan cooked shrimp sauce, taste rich fresh and sweet, will make guests a memorable test.

Milk slippery French pearl oyster soup with bamboo branches and parsley is toast, stirring to espresso and cream soup into soup, oyster extract did not in the cooking process loss, texture soft, smooth and fragrant. Soup with original French pearl oysters, precious bamboo branches and coriander toast, rich taste and cool sweet bamboo branches have also brought out the delicious soup.

In the crisp taste known for Mexico fresh oysters, with avocado seeds and eggplant flavor, from the Holland entrance to the black pearl is made from fresh tomatoes, tomato soup and the bottom of the gel, Mexico will become the fresh oysters with avocado and cilantro cattle. Eat butter and fruit juice, Lemon Juice and coriander mix, taste fresh, sweet and sour appetizer.

The United States Peter Ho fat slippery larger size, suitable for frying cooking method, especially for the design of a master it fried oysters with Peter truffle apricot grilled beef fillet. The first tender Angus beef fry, add light fried until golden and crisp outer St. Peter with oysters, apricot, white truffle oil and bone and oxtail meat boiled sauce to eat, taste guests have an unexpected surprise.

Flesh full of bacon baked oysters from Australia Tasmania treasure cargo to the port, and the sea oyster flesh taste very strong, roasted meat, crisp and tender taste oysters, to fully meet the.

With a metal taste of Japanese oyster processing Komachi groping, fried oysters with lemon and cauliflower, with fresh lemon juice and fresh, sweet taste unique flavor is very mixed water.

Oysters can be assorted cold dishes simultaneously satisfy six delicacy desire, the Mexico fresh oysters, Tasmania oysters, oysters, oyster, French Japanese American and African Namibia St. Peter oyster oyster features. Six different sauces, including homemade wasabi mayonnaise and horseradish cream sauce fragrant, dipped in a unique flavor.