The Chinese began to it laver more than 1,000 years ago.It is usually used to make soup.The secret of its flavor-enhancing effect lies in its rich amino acids including glutamic acid and alanine.It is about a third protein.When seasoned with the right amount of salt,the amino acids in laver can work wonders to please our palate.Fish Balls with Laver in Casserole is a well-known dish of Chaoshan cuisine.It blends together the savory flavors of fish and seaweed,multiplying the freshness and daintiness of the ingredients.This delicacy is hard-won.Only when the tide recedes can we go there to harvest.It would be too dangerous to do that when the tide rises.You can easily fall into the sea.In order to get more,Li needs to take some risk every now and then.For most people today,it takes little effort to enjoy such a miraculous flavor.
