Seafood, marine products, are truly a rarity for the people of the Shenzhou Continent. In fact, it's only been a few hundred years since Modern Cultivators cleared the seas and allowed the common people to settle.
For the residents of Shenzhou, "seafood" is not only a rare item but also something difficult to prepare—after all, they don't have much experience.
Currently, the methods for preparing seafood in Shenzhou typically only include "steaming" and "simmering in soup." The former involves steaming with ingredients like cooking wine and ginger slices, dipping in aromatic vinegar, and eating it with its original flavor. The latter emphasizes slow simmering over a low flame to gradually bring out the broth.
Of these two methods, the former especially demands the freshest ingredients. This is why Chen Youjia is so familiar with this path.
