Marinated red roe shrimp. [Photo/WeChat account: ntwgx6]

In the springtime scenery of Nantong, the red roe shrimp is the most vibrant touch of crimson, known by Nantong residents as the harbinger of spring in the southern Yellow Sea.

With its slender form, thin transparent shell, and long whiskers like awns, it exudes a delicate rosy hue and carries an ethereal charm as it moves between the brackish waters of the shore.

The tasting period for red roe shrimp is as fleeting as spring itself. It is neither steamed nor boiled, neither fried nor grilled; only when prepared raw and marinated can its freshness be truly appreciated. The live shrimp are gently washed and slowly gathered, then marinated in fragrant liquor with scallions, ginger, sugar and garlic, and briefly cold-soaked to create a unique delicacy found only in Nantong.

When served, it is crystal-clear and tender, with the red glow reflecting off white porcelain, and the aroma of the liquor wafting to the nose. The first bite is cool and smooth, with a fresh sweetness that reaches the throat. The shrimp meat is as soft and tender as fat, easily slipping out of its shell with a gentle suck, fresh without being fishy, sweet without being cloying.

From the fishing boats at Lyusi Fishing Port singing at dusk, to the fragrant cooking of the old streets in Haimen, and finally to the dining tables in downtown Nantong, the red roe shrimp connects the lingering charm of Nantong and the warmth of human experience along the way.