Vivien, a French chef, talks to his Chinese counterpart. [Photo/Nantong International Communication Center]

A livestreamed fresh catch journey at Lyusi Fishing Port on Dec 28 came vividly to life with the arrival of Vivien, a French chef, and his family.

Having spent more than two decades in French kitchens, Vivien had developed chronic hand, leg and neck problems from pulling all those long hours at work. His wife, Wang Yu, brought him to China to benefit from traditional therapies such as cupping, acupuncture and massage — treatments that ultimately proved effective and sparked his growing curiosity about the country. Eager to explore more, he signed up for a livestream event to experience Chinese seafood and culinary traditions up close.

Local specialties quickly captured his attention. Oil-poached hairtail, a long-established coastal dish he had never encountered before, impressed him with its golden sheen and rich, tender texture. Even more surprising was a winter-only delicacy, raw marinated red mantis shrimp. Though Vivien had never eaten raw seafood, he gave it a try and was soon nodding in approval. After much hesitation given the wealth of flavors on offer, he finally voted for beef-tail fish as his favorite.

The culinary journey offered more than just a feast, however. In the livestream studio, Vivien and his primary-school-aged son were amazed by the efficiency of online seafood sales. Learning that drones can deliver fresh catches from Lyusi Port to Shanghai dining tables in just 50 minutes left them nothing short of astonished.

Today, Lyusi Fishing Port generates more than 5 billion yuan ($716.73 million) in annual fisheries output and supports jobs for more than 30,000 people, turning the rhythm of the sea into a source of economic vitality.