Zui Ba Xian, or drunken eight seafood. [Photo/WeChat account: ntwgx6]

Each type of seafood has its season, but Zui Ba Xian, or drunken eight seafood can be enjoyed from the beginning of the year to the end, a testament to the people of Rudong's culinary prowess.

How is drunken eight seafood prepared?

Raw materials

Local clams: 2,500g, local mud snails: 6,000g, mantis shrimps: 5,000g, fiddler crabs: 5,000g, conical snails: 4,000g, local red shrimp: 350g, fresh razor clams: 150g, edamame: 100g, local live crabs: 1,500g

Ingredients A: 2g salt, 6g sugar, 80g white liquor, 20g Maggi seasoning, 5g white pepper, 20g sesame oil, and 60g minced ginger

Ingredients B: 500g marinade, 20g Maggi soy sauce, 100g white liquor, 5g salt, 6g sugar, 80g sliced ginger, 60g green onions, 20g dried chili, and 10g peppercorns

Ingredients C: 500g marinade, 350g Shaoxing wine, 100g white liquor, 5g salt, 6g sugar, 80g sliced ginger, 60g green onions, 20g dried chili, and 10g peppercorns

Ingredients D: 5g minced ginger, 2g salt, 2g sugar, 1g monosodium glutamate, 5g aromatic vinegar, 30g high-proof distilled liquor, 2g white pepper, and 10g sesame oil

Ingredients E: 5g minced ginger, 5g salt, 2g monosodium glutamate, 8g sesame oil, 8g scallion oil, and 1g white pepper

Ingredients F: 500g marinade, 2,000g purified water, 15g Maggi soy sauce, 150g 52-proof sorghum liquor, 150g 52-proof Fenjiu liquor

Drunken clams and mud snails

Clean both, drain, and mix with ingredients A.

Drunken mantis shrimps and fiddler crabs

Clean both, soak in ingredients B for eight hours.

Drunken conical snails

Purge the snails, cook, and soak in ingredients C for two hours.

Spicy red shrimp

Clean the red shrimp, drain. Pour ingredients D over the shrimp and mix well.

Spicy razor clams

Clean the razor clams, removing sand, and drain. Blanch the edamame, cool, and drain. Marinate the razor clams with salt and white liquor for 10 minutes, then drain. Mix the edamame with salt. Combine both with ingredients E, mix well, and serve.

Drunken crabs

Clean the crabs, use sorghum liquor to purge impurities. In a pot, add purified water and ingredients A, simmer into a sauce, cool, and mix with other seasonings to make a marinade. Soak the crabs in the marinade for eight hours.