春天的海肠，夏天的曹虾凤尾鱼和秋天的赤甲红螃蟹。时间跨度整整一年，真是切身体会到了时鲜转瞬即逝的短暂和鲜美。
Sea sausage in spring, shrimp and anchovies in summer and red crab in autumn. The time span lasted a whole year, and I really experienced the ephemerality and deliciousness of Shixian.
