Dried shrimp is called dried rice because it looks like rice. White shrimp is the top grade, with good color and taste and delicious fresh food. White shrimp must be long, and its body and flesh are all white, so there is a saying that "a young man with a bent waist is two inches silver and one inch muscle". Soak dried seaweed in water before eating, the meat is tender and the taste is fresh and mellow. Suitable for frying, frying, steaming and boiling.

Tips for buying shrimp:

The top grade is bright, translucent, yellow or reddish, and whether to add salt has nothing to do with sunny or cloudy days. Because for factories, adding salt can replace preservatives. Most dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried

On rainy days, most dried seaweed will be sent to the cold storage for preservation, even if it is only for one day, it will also affect the freshness. The color is white, mostly because the dryness is not enough and it has been kept in the cold storage for too long. The color is black, mostly because of poor freshness. Specifically, this freshness refers to the time from the shrimp being caught out to the sea to the completion of factory processing.