Oysters were the lifelong love of the great Casanova, and perhaps the secret to his ability to spend his days surrounded by a dozen or more beautiful women could be attributed to the 40 oysters he swallowed raw every day. The "hidden function" of oysters is an open secret among everyone; when ordering oysters in a restaurant, the men in the group are sure to receive a few knowing smiles. In fact, the benefits of oysters are not that simple. They are nutritious, high in protein and low in fat, contain all eight essential amino acids required by the human body, as well as glycogen, taurine, glutathione, vitamin A, vitamin B1, vitamin B2, vitamin D, vitamin E, fucose, and copper, zinc, manganese, barium, phosphorus, calcium, magnesium, aluminum, iron oxide, and organic matter. These nutrients give oysters the effects of beautifying the skin, calming the mind, and enhancing intelligence. Types of Oysters
The best oysters must come from unpolluted seawater, such as those from New Zealand and Australia. New Zealand oysters have a distinct cantaloupe flavor, while Australian oysters are perfect for beginners, offering the most delicate yet ocean-fresh taste. However, what most veteran oyster connoisseurs around the world revere above all are the copper oysters from the Belon River estuary in France, where saltwater and freshwater meet. They are round, with rings on their shells like tree rings, with each pair of rings representing a year. Their umami flavor comes from rich minerals, a taste that even novice oyster eaters can easily distinguish. If value for money is the concern, oysters from the United States and Canada are the most satisfying to eat, allowing one to devour a large amount of meat. The oysters from Hiroshima, on the other hand, release a creamy, ocean-flavored juice the moment you bite into them. How to Eat Oysters
There are many ways to eat oysters. Americans like to toss oysters and spicy tomato sauce into their mouths in a fiery manner, letting the oysters and the sour and spicy sauce have a tumultuous time together in the mouth. The Japanese will coat oysters in batter and deep-fry them, and the spicy oyster juice can carelessly set one's lips and tongue on fire. The French崇尚 the original flavor; they eat fresh, clean oysters raw. The waiter usually brings a plate with shallot red wine vinegar, lemon, and Tabasco sauce along with the oysters. But the most sophisticated way to eat them is to ask the waiter for a few more "fleur de sel," or "flower of salt," also known as "bride's salt." Sprinkle it on the oyster, add a few drops of lemon juice, and then slide the oyster meat and the liquid from the shell into your mouth. The arrogant waiter will immediately show the guest great respect. In China, Cantonese chefs will steam whole oysters, while people from Fujian will make small oysters into oyster omelets. Now, more and more people are starting to love grilled oysters. In fact, no matter how you eat them, as long as they are good oysters, they will taste delicious.