Spring is spawning season for female mantis shrimp, who are full of roe, with firm and tender meat. [Photo/WeChat account: ytwlgw]

In Yantai, spring is not just a time to admire flowers — but also to enjoy the irresistible taste of mantis shrimp. This seasonal seafood is at its peak in April, when the shrimp are plump and full of briny freshness.

Locals follow a simple rule: choose female shrimp in spring for their golden roe, firmness and sweetness, and male shrimp in autumn for their meaty fullness. Fresh mantis shrimp, some as large as a palm, sell out quickly at seafood markets across the city.

Yantai residents know how to enjoy them best. Steaming preserves the purity of the flavor. Spicy stir-frying with chili and Sichuan pepper adds heat. Frying with salt and pepper creates a crispy shell. Minced shrimp even make delicious dumpling fillings.

Whether simply steamed with ginger vinegar or boldly spiced, mantis shrimp offer a taste of Yantai's coastal spring. For locals, this is an unmissable ritual of the season.