Charcoal-Grilled Oysters
×Grilled Oysters with Garlic
Why you must eat itOysters in the shell set over charcoal, topped with minced garlic, scallion oil and chilli. Inside the shell the oyster liquor and garlic bubble up, and at the moment the aroma rises you sip it straight from the shell. Xiamen oysters are small but deep in flavour, and heat brings out their sweetness. Unlike the omelette, this is eating the ingredient itself. Often grilled around the basin at night, it suits picking off one at a time with a beer — best while still hot from the fire.
Along the Minnan coast, Xiamen included, oysters are an everyday ingredient, eaten every way — fried, in congee, in clay pots, grilled. Grilling steams them inside the shell, so their liquor and savour stay in. In a harbour quarter like Shapowei, stalls grill seafood over charcoal at night and shuck to order. Prices float, so check count and cost first and pick a stall that looks fresh.
- Nearest
- Shapowei Boat Basin
- Hours
- 17:00-24:00
- Price
- Market price / from a few