Mantis Shrimp (Pipi Shrimp)

[In the Binhai New Area, mantis shrimp is affectionately known as "water scorpion," named for its resemblance to a mantis and its fierce front claws.]

The mantis shrimp fishing season mainly falls in spring and autumn. Thanks to Bohai Bay’s favorable temperate maritime climate and its rich underwater ecosystem, the mantis shrimp here boasts tender, flavorful meat, making it a favorite among locals and tourists alike. Cooking methods are varied—dishes like Pipi Shrimp Potstickers and Steamed Pipi Shrimp Dumplings preserve the shrimp's natural sweetness while unique cooking techniques enhance its taste. For example, Pipi Shrimp Potstickers combine the shrimp with flour, and frying them to crispy perfection creates a delightful contrast between the crunchy outer layer and the tender, juicy shrimp inside.

In Bohai Bay, April and May mark the peak season for mantis shrimp, when they are at their plumpest and freshest. Tanggu’s mantis shrimp are particularly renowned for their freshness and distinctive cooking methods, making them a high-quality seafood favorite that attracts a large number of food enthusiasts. Both locals and tourists alike highly praise Tanggu's mantis shrimp for their great value and superb flavor, considering them a must-try seafood experience.