1, during the drying of seafood, there is fermentation, and protein is reduced to amino acids, among which amino acids such as glutamic acid will produce very unique umami and fragrance. This is why some dried seafood tastes fuller than fresh seafood. Just like the relationship between fresh pork and Jinhua ham.

2. Guangdong people also have fresh seafood to make soup, such as grouper, shark's fin, eel, settled shrimp, crab with three spots, etc., which are excellent materials for making soup.