Instead of visiting city restaurants, diners in search of the freshest seafood go out to fishing harbors, where they can also taste the sea breezes and watch the sun sink into the ocean. Elaborate preparation is not necessary: traditional Taiwanese steamed, stir-fried or salad dishes are good enough, for what counts most with seafood is its freshness.
吃海鮮不再是跑跑都會中的餐廳名店，真正吃鮮就要到海港，一面吹著習習海風，一面看著夕陽入海的美景，倒不必講究五湖四海的加味烹調，就是台灣鄉土的清蒸、爆炒、涼拌就夠了，本來海鮮吃的就應該是本身的鮮，不是嗎？