The late epicure Tang Lu-sun once described how the people of Ningbo in Zhejiang traditionally ate raw oysters by the plateful, scooping the plump, sweet flesh straight from the shells.
已故的美食家唐魯孫，曾說靠海的浙江寧波人吃蠣黃（生蠔的一種），是將肉厚甘甜的蠣黃由殼中挖出，整盤整盤的生吃。