My Store

Texture and Taste ✦

● Thick and Firm Meat: The shrimp meat is plump, springy, and chewy, far superior to ordinary small shrimp.

● Rich and Sweet Flavor: Rich in flavorful amino acids such as glutamic acid and aspartic acid, its umami flavor is about 30% stronger than that of tiger prawns, with a natural ocean sweetness.

● Thin and Easy-to-Peel Shell: The shell is tightly connected to the meat but doesn't stick, making peeling easy and allowing for satisfyingly large bites.

Texture and Taste ✦

● Thick and Tender: The crab meat is plump and juicy, with a firm yet tender texture. Each bite is both satisfying and delicate.

● Bursting with Sweetness and Juice: The crab meat boasts a natural sweetness, with a fresh and slightly sweet aftertaste. The crab roe and crab fat are rich and flavorful, offering a complex and layered umami flavor.

● Abundant Roe and Crab Roe: The female crab roe is dense and sandy, while the male crab roe is glistening and sticky. Both are rich, smooth, and flavorful, leaving a lingering and delicious aftertaste.

Texture and Taste ✦

● Thick and Plump: The crab leg meat is thick and robust, with long, coarse fibers, resulting in a firm, plump texture and generous portion.

● Tender, Fresh, and Sweet: The texture is bouncy and smooth, with a sweet and non-fishy flavor, naturally infused with the rich flavor of deep-sea seafood, leaving a refreshing aftertaste.

● Easy to Peel and Eat: The shell is thin and brittle, easy to break, and the meat doesn't stick to the shell; it tears off easily, making it convenient and satisfying to eat.