The common food-preserving technique used in Hakka cuisine are pickling and drying, two unique features in the culinary culture. Flying Fish Roe from Badouzi (in northern Taiwan) is of great quality but comes in small quantities due to its brief production season. Hakka-style pickling with salt is applied during the production season to keep the flying fish roe for extensive periods of preservation. Keelung’s Badouzi Flying Fish Roe, as a precious delicacy, is prepared manually, such as hand-shredding large-sized scallops, grinding the roe till reduced to bead size, sieving through impurities. Only fresh ingredients are used for a delicious taste, minus any preservatives and additives. Slowly fried under low heat, the juice of the flying fish roe, a premium food ingredient, blends into the shredded scallops to create a delicate fine taste.