There are many kinds of home-cooked sea bass and braised mullet, and the meat is fresh, sweet and delicate.

If you are used to eating seawater fish, it will be difficult for you to accept the earthy smell of freshwater fish.

Braised in soy sauce, sweet and sour, hot and sour, the basic purpose is to cover up the fishy taste.

These cooking techniques with heavy oil and heavy ingredients are rarely suitable for fresh seafood.

Puffer fish in soup Puffer fish is beautiful, rich in collagen, soft and delicious.

Grilled Plum Tongyu, also known as Big Tou Bao, is sweet and refreshing.

The scallion-flavored tofu fish is as soft as water and as tender as tofu pudding.

Grilled oysters, shellfish and snails are popular meals all year round.

Charcoal grilled oysters, the oyster meat is thick and chewy, with a spicy aroma of minerals.

Spicy snails in broth are crispy, tough and delicious, with a salty aroma and a faint burning sensation on the tip of the tongue.

The snail meat is thick and juicy, with a tantalizing aroma.

They have different toughness and different tastes. You can get the wonderful taste with just one sip.

Stir-fried bergamot should be enjoyed hot until the outer shell is loose.

With a gentle poke, a piece of fresh meat comes out of the shell, full of juice, sweet and fragrant.

Steam white crabs with rice wine. Wash the white crabs, add ginger slices and rice wine, and bring to a boil.

Crab roe are the fattest in early autumn, and the crab meat is white, tender and slightly sweet.

Salt water razor clams are rich in protein, grow for one year, have the thickest meat and the best taste.

In addition to the salty aroma, the aftertaste is long and sweet.

Whether boiled, baked with salt, or used to make soup, the attractive taste of razor clams cannot be concealed.

Put the ginger-flavored blue crab on the stove, use ginger to remove the cold, and rice wine to remove the fishy smell.

Huadiao drunken crabs are suitable for eating drunken crabs around the Mid-Autumn Festival.

Soak in rice wine and steam for an hour.

Crab paste is like pickled duck egg yolk, bright red in color, plump and oily.

The translucent colloidal particles are tender and elastic, bursting between the teeth, and the slightly fishy aroma reaches its peak in an instant.

After marinating the mud snails for a day, pour the salt water used to marinate the mud snails into the pot, add cinnamon, ginger slices and rice wine, and cook to make a marinade.

Once cool, pour into jars and seal again.

Delicious food slowly develops.

Use the knife quickly to cut the Sanxian dough into half-centimeter widths.

Noodles from the northwest and seafood from the east will have a close contact.

The small white shrimps are exquisite in size, and the clams are commonly available. The fresh fresh shrimps combined with the strong meat and vegetables can stimulate the umami flavor.

A bowl of good seafood noodles with smooth noodles, clear soup and wonderful toppings.

Bianshi should be rich in ingredients as much as possible, with heavy makeup and light makeup, suitable for fat and thin. Throughout the year, the more seasonal seafood is, the more outstanding Bianshi will be.

Put the filling on the dough, wrap it up, and fold it in half from head to tail.

Warm oil over low heat and simmer slowly.

In the translucent and compact flat food, various flavors are beautifully integrated.

When it is medium-cooked, an egg will add color and flavor.

The Zaogan Fourteenth Night's Zaogan is rich in color: crispy yam and winter bamboo shoots; mellow mushrooms and tofu.

Small seafood is on the stage, such as Wangchao, cuttlefish and razor clams. In addition to the tender fresh products, dried and pickled shrimps and fish are added to obtain a more mellow flavor.

Bring to a boil over high heat, then reduce to a simmer.

Stir repeatedly until the soup thickens.

In the mist, the aroma is permeated.

The soup is cooked just right, the soup is crystal clear, fragrant and glutinous.