Dongguan's seafood lovers, get ready! The South China Sea summer fishing moratorium will officially end at 12:00 noon on August 16. Fishing boats in Humen are set to sail, bringing a wave of freshly caught crabs, fish, squid, prawns, and more straight to local markets and restaurants. 

From Humen baked crab patties and steamed yellowfin bream to salt-and-pepper mantis shrimp and white-boiled squid, the variety and freshness will be unmatched. Whether you prefer buying from the market and having it cooked at a local eatery, or ordering directly from a restaurant's live seafood tanks, this is the best time of year to enjoy the ocean's bounty. 

Humen baked crab patties          

Humen baked crab patties combine plump crab meat with minced pork, egg, and the aromatic herb known locally as "crab patty mint" (Thai basil). Traditionally, the patties are first steamed, then roasted over high heat until the edges are crispy and fragrant. 

Steamed yellowfin bream          

Steamed yellowfin bream (locally called "huangpitou") is prized for its tender, melt-in-your-mouth texture. Steaming it with fermented soybeans enhances the natural sweetness of the fish. 

White-boiled prawns         

White-boiled prawns preserve the pure ocean flavor, with firm, bouncy meat that's sweet and fresh. 

Salt-and-pepper Bombay duck          

Salt-and-pepper Bombay duck are fried golden and crispy on the outside, juicy and tender inside, so good you risk burning your tongue just to dig in. 

Mantis shrimp shine         

Mantis shrimp shine in both salt-and-pepper and white-boiled styles. The former bursts with wok-seared aroma, while the latter keeps all the briny sweetness of the sea, sometimes with creamy shrimp roe inside. 

White-boiled squid         

White-boiled squid stays tender and springy, especially when dipped in soy sauce with wasabi. 

As the first fishing boats unload their hauls, seasoned seafood shoppers will be out early, ready to grab the freshest catch of the season. For Dongguan locals, the end of the fishing ban isn't just about food, it's a celebration of flavor, community, and the ocean's bounty.