What Are The Most Common Seafood Used In China?
The most common seafood used in China include fish, shellfish, crustaceans, and mollusks. Some of the popular varieties of fish include carp, tilapia, and sea bass, while shellfish such as scallops, clams, and oysters are also widely eaten. Crustaceans like crab and shrimp are used in many traditional Chinese dishes, and mollusks such as squid and octopus are also popular seafood ingredients. Overall, seafood is an important part of Chinese cuisine, and there is a wide variety of dishes that feature different types of seafood prepared in different ways.