|Gei Wai Shrimps|
|Mai Po Nature Reserve Visitor Center|
|Restricted Area - Require Entry Permit to enter the nature reserve area|
|The wetland where crabs and mudskippers reside (with the city of Shenzhen in the background north of Hong Kong border)|
|Fruit (I believe it's Longan) which local villagers planted in their farm|
|Guide explaining the shrimp harvesting history and process|
|Next to the gei wai was a "museum" showcasing some of the traditional fishing tools being used - those little net on the right was for catching mudskippers which would bounce around in the mudflat and got trapped in the net|
|Opening the Sluice Gate|
|Removing the net filled with shrimps|
|The shrimps may be a little smaller than the ones we usually saw in the market (most likely coming from a large-scale fish farms in China), but the taste and texture were not even in the same league. The best we have had for a long long while.|
|Souemon Junmai Daiginjo from Nakamura Brewery in Yamagata Prefecture (made from 100% aiyamamai with polishing ratio of 40%) (惣右衛門 純米大吟醸 愛山 - 山形県長沼合名会社)|
When explaining the way to cook and eat the shrimps, the guide even discouraged us from dipping them into soy sauce as we would normally do - but I thought some light soy sauce definitely helped to enhance the umami taste. We even kept the shells - those would make a great broth for bisque or a bowl of wonton noodle soup.
And we just happened to have the perfect wine too - a bottle of junmai daiginjo we brought back from Japan - well chilled and ready in the fridge. So we just ended our meaningful evening on a high note with a late dinner with nothing but the shrimps, paired with the wonderful sake.
Mai Po Overview: World Wildlife Fund Hong Kong; Wikipedia; Hong Kong Government
Visitor Information: http://www.wwf.org.hk/en/getinvolved/gomaipo/
|Exact location of Mai Po Nature Reserve (source: Google Map)|