Of course, you can eat it after heating, but it is best to eat all seafood products in a short time, otherwise it will go bad easily. Lobster: Features: Lobster-based dishes occupy an important position in Chaozhou cuisine. Whether there is lobster in the banquet is often the standard to evaluate whether the Chaozhou banquet is high-grade. Whether it's a wedding banquet for young people, or a festive banquet such as moving to a new house and celebrating the opening of the business, people like to serve a lobster dish at the beginning of the banquet. This is because the white meat and bright red headgear of lobster, especially the five pairs of developed feet and two pairs of long tentacles on the head and chest, often add a little momentum to the banquet. There are many kinds of lobsters, among which Hualong, Ganglong and Honglong are the most commonly used in Chaozhou cuisine. Hualong is the best of these lobsters, with a light blue body and beautiful colorful patterns on the head, back and breastplate. It is mainly produced in the coastal areas of Huilai and Lufeng in the South China Sea. After cooked, Hualong has petal-shaped white meat, which is very refreshing and delicious. Hualong is the most expensive lobster of all kinds. Dragonfly is mostly produced in Zhanjiang, western Guangdong, with brown-green color and delicious meat. The shell of the red dragon is dark red, the cloth is covered with countless spots, and the meat is covered with blood. When cooked, the meat is red. The red dragon is mainly produced in the sea area around Dalian, China. Its quality is worse than the first two, and it tastes fishy, so its price is lower. In major restaurants and restaurants in Chaoshan, lobster is mainly eaten raw, mainly because it is expensive. If the chef does all kinds of fancy processing on lobster, the lobster will be unrecognizable, and diners sometimes wonder whether the raw materials are adulterated. In traditional Chaozhou cuisine, the oldest raw lobster should be washed with pork fork oil in clear water, covered with cut lobster and cooked in a cooking cage, so that the heat is even and the meat is whiter. Lobster also has innovative practices such as open-hearth cooking tofu and raw lobster salad.