宴席常會出現海鮮菜式，以蟹入饌更是鮮味之選。祥仔隨世韜前往「兩星」食府，享用「薑蔥蝦乾焗鮮蟹鉗伴千層」。
用菲律賓青蟹炮製的「京蔥蟹肉粉絲煲」，既嫩滑又鮮甜，祥仔從拆蟹肉開始學煮。
避風塘艇家風味源自港產的獨特烹調方式，祥仔一探炒蜆做法。
魚蛋亦可跟海鮮拉上關係，街頭小食咖喱魚蛋更深受歡迎。祥仔來到人氣小店，拿起竹籤逐粒歎！
「請客任家菜」環節，保哥只用雞蛋、瑤柱等幾樣材料，即可煮出富體面的「賽螃蟹」。
Seafood dishes are often included in banquets, and crab is an especially delicious choice. Xiang Zai followed Shi Tao to the "Two Stars" restaurant and enjoyed "Baked Fresh Crab Claws with Ginger, Scallions and Dried Shrimp with Thousand Layers".
The "Beijing Scallion Crab Meat Vermicelli Stew" made with Philippine blue crabs is tender, smooth and sweet. Xiangzi started to learn how to cook the crab meat.
The flavor of Typhoon Shelter Boathouse comes from the unique cooking method of Hong Kong. Cheung Zai tries to make fried clams.
Fish eggs can also be associated with seafood, and the street snack curry fish eggs is even more popular. Xiangzi came to the popular shop, picked up the bamboo stick and sighed one by one!
In the "Treat Your Guests to Any Home Dish" section, Brother Bao can cook a decent "Crab Race" using only a few ingredients such as eggs and scallops.
