There are many kinds of sea bass and white stewed mullet in China, and the meat is tender, sweet and delicate. Accustomed to marine fish, it is difficult to accept the smell of freshwater fish. Braised in soy sauce, sweet and sour, hot and sour, is to cover up the fishy smell. These heavy oil cooking methods are rarely suitable for fresh seafood. The soup puffer fish is beautiful, rich in collagen, soft and delicious. Braised plum fish, also known as big head treasure, is sweet and tender. Onion-scented tofu fish water is soft as water and tender as tofu. Roasted oysters, shellfish and snails are very popular all year round. Charcoal-grilled oysters are thick and tender, and have a spicy smell of minerals. Soup, fragrant snails and spicy snails are crisp, tough and delicious, salty and fragrant, with a slight burning sensation on the tip of the tongue. Snails are delicious. The toughness is different, the taste is different, and you can get a wonderful taste with a light bite. Fried bergamot and other shells are loose, so enjoy them while they are hot. Gently poke, a fresh meat comes out of the shell, full of juice, fresh and sweet. Wash the white crab steamed with yellow wine, add ginger slices and yellow wine, and boil the water. Crabs in early autumn are the fattest, and the crab meat is white, tender and slightly sweet. Freshwater sandfly is a kind of salt water, which is rich in protein. After growing for one year, the meat is the thickest and the taste is the best. In addition to salty fragrance, it is sweet for a long time. Whether boiled in white, roasted with salt or boiled in soup, the attractive taste of razor clam can't be concealed. Ginger and crab belong to the kitchen, ginger belongs to the cold, and yellow wine belongs to the fishy smell. Around the Mid-Autumn Festival, it is just suitable for eating drunken cream crabs. Soak in yellow rice wine and cook in a pot after one hour. Crab paste, such as salted duck egg yolk, is bright red, rich and oily. Translucent colloidal particles, smooth and elastic teeth, burst between the teeth, and the fresh fragrance with a slight fishy smell reached its peak instantly. Soak snails for a day, pour salt water into the pot, add cinnamon, ginger slices and yellow wine, and boil it into a marinade. After cooling, pour it into the cylinder and seal it again. Delicious food grows slowly. Three fresh noodles were quickly transported and cut into half a centimeter wide. There will be a close contact between noodles in the northwest and seafood in the east. Small white shrimp is exquisite, clams are common and easy to get, and fresh meat and heavy vegetables can stimulate the umami flavor. A bowl of good seafood noodles is smooth, the soup is clear and beautiful, and the topping is excellent. Plane food should be rich in ingredients, light in makeup and suitable for being fat and thin. The more seasonal seafood, the more colorful flat food. Put the stuffing on the top skin, wrap it, and fold the head and tail in half. Heat the oil with low heat and simmer slowly. In the transparent and flat food, various flavors are undergoing a wonderful fusion. When it is eight ripe, an egg will become colorful and fragrant. Fourteen nights of rotten soup, full of color: crisp yam and winter bamboo shoots; Sweet mushrooms and tofu. In black rice flour, little seafood, Wang Chao, cuttlefish and razor clam, in addition to fresh and tender commodities, dried and pickled shrimps and fish can be added to get a more mellow taste. Bring the fire to the boil and simmer slowly. Stir repeatedly to thicken the soup. In the mist, the fragrance is diffuse. The rotten soup is cooked just right, and the soup is clear and sticky.