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The sea, where a great number of jellyfish gather in spring and summer embraces Zhanjiang. Processed jellyfish is rich in nutrition and delicious.
Sticky rice is rinsed and sundried, then fried with fresh lard oil.
Clam betel is a very common wild short plant in Zhanjiang and has a strong vitality. The clam rice is one of the most popular foods among locals.
Zhanjiang has a long history of planting sweet potatoes, which are of high quality. The potato can go with salted fish or dried turnip.
Zhanjiang abounds in prawns, with annual output at more than 2,000 tons every year.
Jiandui’s skin is made of glutinous rice powder, coconut shreds, peanuts and sesame seeds and the stuffing contains lotus paste.
The chicken rice uses Sanhuang chicken or capon stewed in puree, which is smeared with peanut oil when taken out of the puree.
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