South Korea's Tongyeong oysters were exported to overseas markets such as China

When the wind blows in winter, Korean food lovers will find themselves eating a fatty seafood called oysters, or “milk of the sea.” Korean oysters are not only popular with domestic consumers, but also exported overseas. 28 I will visit Tongyeong, Gyeongnam, the largest oyster producing area in Japan. Dongying, a port city in southern South Korea, is surrounded by the sea on three sides, with beautiful scenery and many oyster processing plants and coastal construction. In the early morning, as soon as the returning fishing boats landed, workers worked around the clock to ensure the freshness of the oysters. Wen Can, special correspondent of Caijing Channel: In South Korea, many people like to eat raw oysters, so the processing factory is very particular about the cleaning of raw oysters. Next to me is the automatic cleaning equipment of the oyster factory. The filtered seawater comes out from the inside. It not only prolongs the life of oysters, but also maintains the umami taste ...