Fish, shells and crustaceans (6)

Chef Huang's eyes lit up and for once, he starts asking about prices. Before long, we are carrying a heavy black bag of about a dozen shells.

How are we going to eat these, I ask the chef.

"Sashimi," says the chef, smiling. I knew we would be in for a treat.

Before we leave, we watch as one of the last fishing boats unloads its catch by the wharf. The smell of the salt sea breeze wafts by, and we forget for a moment that we are in one of the busiest cities in China.

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