Nansha invites tourists to mid-autumn seafood feast

As the Mid-Autumn Festival approaches, Guangzhou's Nansha district will offer a unique reunion experience centered around a seafood feast.

Leveraging its distinctive geographical advantage where salt and fresh water converge, Nansha has nurtured three national geographical indication products: the thin-shelled and tender Nansha green crab, producing 4,000 metric tons and a value of 1.5 billion yuan ($210.75 million), the fresh and fragrant Nansha eel, and the crunchy, elastic Huangge Xiaohu shrimp. The district has an aquaculture area of 90,000 mu (6,000 hectares), generating an annual fishery output worth nearly 5 billion yuan, positioning it as a key food production hub in the Guangdong-Hong Kong-Macao Greater Bay Area.

Liquor-soaked crabs. [Photo/WeChat account: gz_nanshafabu]

With the fishing season in full swing, the 19th Yong Fisherman's Wharf and the 14th Yong Aquatic Products Center are bustling with daily transactions, ensuring seafood moves from boat to table within hours. Signature dishes like the freshly boiled Cao shrimp at Danjiamei Restaurant, salt-baked immature crabs, and the drunken crab at Xinghai Farmhouse exemplify the culinary philosophy of "eating what is in season and what is fresh". The Nansha seafood brand, promoted through subway advertisements reaching over 11.2 million passengers, is bringing Lingnan flavors to the global market.

This Mid-Autumn Festival, head south to savor the richness of crab roe, the springiness of shrimp, and the sweetness of fish, and experience the Greater Bay Area's most distinctive marine bounty.