The characteristics of the farming society in China determine that seafood is a symbol of luxury in the ancient diet structure.

According to "Zhou Li Tian Guan", ancient fish, snails, clams and so on were processed into sacrificial offerings for worship of ancestors by Zhou emperors or for food in the court of Zhou Dynasty. It is also because of seafood entering the palace, it has been able to spread many records about seafood dishes. From about the beginning of the northern and Southern Dynasties, the development of marine fishery has recorded more ways to eat seafood.

In the "Qi Min Yao Shu" written by Jia Sixie in the Northern Wei Dynasty, there is a cooking method of seafood treasures: "roast like an oyster." Juice out, to half of the shell, to the shit, three meat and a shell. With ginger, orange crumbs, hot and hot... Don't be too well - toughened. " Detailed requirements for cooking methods, seasoning and heating are given, and its practice is the same as today's "Meretrix meretrix".