The village annually catches over 385 tons of shrimp, 25 tons of flounder, and approximately 493 tons of other seafood like clams, scallops, oysters, mullet, spot, grouper, soft shell and hard shell crabs, sea bass, and more.
It has 16 overflow outlets; these are decorated with scallops, Lancastrian roses, and marine grotesques.
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic.