Shrimp: Lobsters are usually half-cut and shelled. When eating, hold the shell in your left hand, pick out the meat with a special fork in your right hand, and then dip it in seasoning to eat. If you are at an informal dinner party, you can also pour the seasoning into the shell before eating.

Shellfish, snails, crabs: when eating shellfish such as oysters, you can peel them off by hand first, and then pick out the meat to dip in the sauce. Never suck it out directly with a shell. As for snails, because the surface is smooth, they must be fixed with a special clamp before eating, and then the snails are pulled out with a fork. Most crabs have been crushed by the chef before serving. When eating, just hold the crab in one hand and pick the meat in the other.

Fish: press the fish head with a fork and cut it along the middle bone to the tail with a knife. Peel the fish near you first and cut it into small pieces to eat. To remove the fishbone, you can put the knife under the back bone, stir the fishbone up and put it on the plate, and then move the fish below to the plate in front of you. Don't turn the fish upside down when eating the bottom fish.