海鲜生腌是潮汕传统美食之一，被当地人戏称吃一次就戒不掉的“毒药”，它经常出现在夜市或是渔村大排档。一碗白粥几样小菜，搭配一盘生腌，是潮汕人宵夜的标配。

Pickled seafood is one of the traditional delicacies in Chaozhou, often jokingly referred to by locals as an addictive "poison" that one can't quit after trying. It is frequently found in night markets or seafood stalls in fishing villages. A bowl of plain congee with various side dishes, paired with a plate of pickled seafood, is a standard late-night snack for people in Chaozhou.

生腌的历史最远可以追溯到宋朝，到了清朝乾隆时期，也有对生食海鲜的描述。潮汕人烹制海鲜讲究“鲜而不腥、嫩而不生”。潮汕生腌食材必须鲜活，突出的是“鲜”字。

The history of pickled seafood can be traced back to the Song Dynasty, and during the Qing Dynasty's Qianlong period, there were descriptions of eating raw seafood. Chaozhou people emphasize the cooking of seafood, focusing on it being "fresh but not fishy, tender but not raw". The ingredients for Chaozhou-style pickled seafood must be fresh, highlighting the importance of freshness.

生腌好吃的“秘籍”在于材料新鲜和配料调配比例适当。制作时，先按顺序撒入海盐、姜蒜、小米辣等调料，最后倒入大量米醋静置，最后加入大把香菜调味。例如生腌螃蟹，螃蟹要放入冰箱腌制24小时，膏体由微黄变成橙红色。优质的蟹肉做到膏体饱满、丝滑、柔嫩，不用咀嚼，用口一吸就能享用丝滑绵嫩的风味。

The delicious "secret" of pickled seafood lies in the freshness of the ingredients and the proper proportion of seasoning. During preparation, ingredients such as sea salt, ginger, garlic, and small spicy peppers are sprinkled in sequence. Finally, a large amount of rice vinegar is poured in, allowing it to settle, and a generous amount of cilantro is added for seasoning. For example, when pickling crabs, they are placed in the refrigerator for 24 hours, with the roe changing from a pale yellow to orange-red. High-quality crab meat achieves a full, silky, and tender texture. Without the need for chewing, a simple suck allows one to savor the silky and tender flavor.