Chinese food culture is extensive and profound. Due to the different regional environments in which we live, the food culture in different parts of China is also different, and the food in different places is naturally different.

There are also differences in the food culture between northern and southern China.

The favorite way to eat seafood in the South is to pickle it raw, and this kind of raw pickled seafood is also known as the "poison" of southern cuisine.

Because the south is closer to the sea, a lot of fresh seafood is caught ashore every day, and local fishermen wash and drain all the seafood.

Then marinate it with soy sauce, garlic, chili and coriander for an hour or two while it is fresh, and then you can eat it.

Some crabs, blood clams, Pipi shrimps and sea shrimps can be pickled raw. They taste very fresh and sweet without any fishy smell.

But for northerners who like to eat cooked seafood, they don’t dare to eat with chopsticks when they see it.

Some people may say that there will be a lot of bacteria in these seafood if they are not heated, but in fact, seafood that has been marinated in a large amount of soy sauce and ingredients can be eaten with confidence.

However, some people with weak stomachs are not suitable for eating this kind of raw pickled seafood, otherwise they will suffer from diarrhea.

Raw pickled seafood is included in the banned dishes because it contains too many parasites, but the deliciousness is irresistible. It can be used not only with rice but also as wine. Raw pickled shrimps are quite common.

The raw pickled seafood tastes quite delicious. It’s easy to get addicted to the raw pickled shrimp. The little demon also likes to eat this kind of raw pickled shrimp. The taste is very delicious. The raw pickled shrimp tastes better than the stewed shrimp.

Shrimp is much sweeter and more flavorful, and it is very popular in the south. Everyone, both men and women, old and young, likes to eat this kind of raw pickled shrimp.

Mainly because I like to eat. There is nothing to be afraid of as a foodie, as long as you still like to eat.