The mouth of the Yellow River. The seafood sauce is made from August to October every year. When making it, choose 10 kilograms of dried shrimps, a kind of small shrimp, wash them with water, put them in a clean container, and then add 3 kilograms of refined salt. You can add an appropriate amount of white wine and minced ginger with a wooden mallet. Pound it lightly for a while, then seal it. The shrimp paste from the Yellow River Estuary in Dongying, Shandong Province is good. You will have to pound it again every day. After half a month, the shrimp paste will ferment naturally and you can prepare it for consumption.