A common family

Jintang Island was once a famous fishing ground, and the aquatic resources in the surrounding sea area are abundant. There are many kinds of seafood that are of outstanding quality. The local people on the island used to make a living by fishing. Although times have changed, many of their living habits still remain the same today.
Take home banquets for example. Ordinary families usually serve guests at least thirty or forty dishes. The more dishes there are, the more hospitable they seem. At the dining table, all kinds of seafood are, of course, the stars. Some delicacies that can only be tasted locally will leave us guests from other places dazzled. However, with the increasing scarcity of Marine resources, some once common seafood has now become precious. For instance, the Zhoushan cuttlefish has almost become extinct. Don't trust those vendors in Beijing's markets, because in fact, it's hard to find Zhoushan cuttlefish in Zhoushan itself. On Jintang Island, even if you want to buy Zhoushan cuttlefish, you still have to rely on luck. Once on the street, I met an old man pushing a cart and selling goods in the village. What he was selling was genuine: small head, small eyes, narrow body and short tail. If you buy it and steam it over high heat at home, it becomes a delicacy of the world.
Moreover, it also echoes an old saying, "No great chef can come out of the sea," which means that when people by the sea cook, the emphasis is on freshness. Most dishes are simply steamed or braised in soy sauce, and there are few complicated cooking methods. But only in this way can diners better appreciate the taste of the sea.