Eva Wu, G9 吴佳瑞

On weekends, my family and I like to go to the seafood market in Shekou. We usually take green transportation — the subway — and get off at Exit A of Dongjiaotou Station, then walk for about five minutes.

The seafood market is very large and offers a wide variety of goods. There are all kinds of fresh seafood and fish, such as the leopard coral grouper (Plectropomus leopardus). Its meat is very tender, and we usually steam it. This cooking method not only preserves the fish’s natural taste but is also very healthy. We can also find groupers (Serranidae). Their meat is firm and delicious, which goes very well with simple dipping sauces. My personal favorite is salmon, which can be eaten cooked or raw — for example, in sashimi and sushi.

As we all know, seafood is highly nutritious. It provides high-quality protein and healthy fats, as well as many beneficial nutrients like vitamins and omega-3 fatty acids. Eating seafood regularly can help us stay strong and healthy.

There are many ways to cook seafood. Steaming is the best way to retain freshness, and it works well for shrimp, crabs, fish, scallops, and oysters. The method is simple: just place the seafood on a plate, add ginger slices and spring onions, and steam it in a pot. Second, stir‑frying with sauce creates a rich and flavorful dish, suitable for shrimp, squid, and more. For this method, we need ginger, garlic, dried mustard, bean paste, and other seasonings. Put the seafood in a wok and stir‑fry it quickly. The third method — and my personal favorite — is making seafood soup. It delivers a natural, mildly sweet taste and is suitable for shrimp, crabs, fish, and shellfish. You can simply combine them with radish, loofah, or tofu.