These dense and weird-looking things are called gooseneck barnacles, which are not only a nightmare for marine creatures, but also a delicacy that makes gourmets around the world dream of old age. The price per kilogram alone is as high as several hundred dollars, which is several times more expensive than the already luxurious Australian lobster.

First, because harvesting the Ejin Lake is a very difficult job, which not only depends entirely on manpower, but also is full of various dangers, so they also have a world-renowned title called regional cuisine. This is Galichi Island in northern Spain. The huge waves that roll frequently carry a large number of rattan lake larvae to this smooth and steep rock crack every day. They need to use their tentacles to find a carrier that can live for a long time before they run out of energy, and then secrete a touch of rattan reef to make their clothes firmly on it. This secretion, which is stronger than any glue, can not only make them resist the beating of waves all the year round, but also make them grow into mouth-watering orange fresh meat after eating a lot of plankton in a short period of six months.

Second, professional rattan treaders usually need to race against time to dig in the rocks that are temporarily exposed to the sea level within a few hours after the sea water fades. However, it is not as easy as you think to dig out adult sugar pots suitable for sale in the seemingly rich barnacle pile. They not only have to accept the huge waves coming head-on at any time, but also use various simple digging tools to dig out the goose-neck barnacles as intact as possible without affecting the meat quality of barnacles. After several hours of hard work, Bill Gaia and his cousin Angela seem to be much luckier than before. They finally dug up nearly five kilograms of gooseneck barnacles before the tide was about to rise.

Third, next, they will send the gooseneck barnacles to a high-end restaurant 8 kilometers away for generous labor remuneration before the meat quality degrades. According to the description of the gourmets who have tasted barnacles, this gooseneck barnacle after simple cooking not only contains rich trace elements, but also contains a fresh and sweet taste that other seafood does not have.