A, shrimp. Its color should be natural, transparent, a little bit of amber. Disc section is a white one red sessions. Bad shrimp, overall it is red color, can't see what's the disc section. Better after dried shrimp head will turn brown, bad shrimp paste is encase in red on his head. There should be a good shrimp dried shrimp unique sweet taste, meat is elastic, if is decaying shrimp, taste like clay is very soft. A pungent ingredients can never buy.

Second, shark's fin. In order to best quality back wing (right wing). This kind of wings with a layer of like fat meat, wing on the reinforced layer is arranged in the meat, rich in colloid. Pectoral fin (wings) after dorsal fin, thin skin, short wings bar, tender texture. Caudal fin (tail) of lower quality than before both. Shark's fin with big, wing plate thick, dry, clean the surface and with a sleek, no curled up edge, wing root short net as well.

Third, the sea cucumber. Big, thick fleshy, no sand body after taste. Body small, fleshy, thin and thick body did not open, poor body with sand.

Fourth, scallops. Appearance to bei body dry, full grain and uniform size, with pale yellow and micro luster for good quality. Eat the meat of delicate, light salty, strong taste, sweet aftertaste, with red in the pinter. Old yellow color, small grains or have residual impurities such as grains, chip for times. Color dark or yellow black, fleshy old toughening quality worse.

Fifth, dried squid. Common on the market the squid has long shape and oval two kinds, the former quality is better than that of the latter. With thick body dry, solid, meat meat body through micro red, no mildew is preferred. Color yellow transparent body soft squid is thin, the color purple body big old squid.

Sixth, the stomach. Generally to dry, thick, with bright color, good piece for big and tidy. Small and thin body, colour and lustre is gloomy, hematic muscle is time. Color black is bad, can't eat.

Seven, dried squid. Appearance to trim, flat body, flesh thick, white powder on the surface of clear, uniform, no deformity. Feel is qualitative light, folding of brittle for dry, damp heavy fact, soft feel. Smell of the dried squid for optimal unique aroma, with turbid smell or kegare for shoddy.

Eight, kelp. To physical thick, long shape wide, dryness is appropriate, color thick brown or dark green is preferred. Physical thicker, color red, brown, or slightly green, a little time. Tips and edges have white, yellow and attachments for times.

Nine, jellyfish. Good quality jellyfish should have the following features: (1) color. Milky white or light yellow, and luster for the best, with a membrane or bloodstained garment. (2). Pure and fresh, no peculiar smell. (3) thickness. Flesh thick, uniform, there is a certain toughness and elasticity, the crisp and refreshing. If it is too thick, will be too much water, the vegetable rate is low; A thin fiber, more stiff and brittle. (4) specifications. Individual integrity or block was good, broken pieces for the poor. In addition, the head also should pay attention to in the event of a headless must, need not to be beautiful.