China's food culture is extensive and profound. Due to the different geographical environment of life, different food cultures in different parts of China, and different cuisines in different parts of the country. There are also differences in food culture between the north and the south of China.

Southerners' favorite seafood practice is raw salting, which is also known as the "poison" of this southern cuisine. Because the south is close to the sea, a large number of fresh fish are salvaged ashore every day, and local fishermen will wash and drain all these seafood.

Then marinate it with soy sauce, garlic, pepper and coriander for an hour or two while it is fresh. For example, some crabs, blood clams, pipi shrimps and sea shrimps can be used for raw and pickled. They taste sweet and have no smell at all. But for northerners who like to eat cooked seafood, they are afraid to eat with chopsticks when they see it.

Some people may say that these seafood will have a lot of bacteria if it is not heated, but in fact, seafood marinated with a lot of soy sauce and ingredients is safe to eat. But some people with bad stomachs are not suitable for eating this raw pickled seafood, otherwise they will have diarrhea.

Raw marinated seafood is banned because it contains too many parasites, but its delicious taste is irresistible. It can be used not only as wine, but also as raw marinated shrimp, which is quite common and delicious. Raw brine shrimp is very addictive. Xiao Yao especially likes to eat this kind of raw brine shrimp, which is very delicious. Raw brine shrimp tastes much sweeter and more delicious than brine shrimp, especially in the south.

Mainly because I like eating, there is nothing to be afraid of, as long as I still like eating.