Shrimp sauce is packed in a small porcelain dish with a diameter of about 50 mm. The shrimp is crimson, pickled, steamed when eating, and served with jellyfish seasoning. At first I thought it was Chili sauce, not spicy. There is a kind of cotton salt in your mouth when you eat it, which Wenzhou people like.

The jellyfish head dipped in shrimp sauce tastes crisp and salty, and it is very pleasant to chew. Jellyfish squeaked between their teeth, and shrimp paste penetrated into the sound, covering a light thing with a salty coat.

There are two versions of raw materials for shrimp paste. It is said that in the early years, fishermen caught shrimps, sold live fresh shrimps, left rotten shrimps and shrimps with salt, and steamed them for a long time to eat, especially shrimps, so eating a meal was a side dish. Later, it turned into shrimp seed paste, and it was necessary to catch shrimp seeds from the water. This is a kind of precision fishing, and the net must be thinner than the shrimp seeds to catch the shrimp seeds floating in the water. Pure shrimp seed sauce topped the list, decorating the feast of dignitaries. In fact, the species is not called shrimp, but Daphnia, commonly known as "red worm", which is light red and lives in fresh water.