Abalone is caught from Tasmania, the southernmost point in Australia. The water here is clean, cold and pollution-free, so the abalone is particularly fat. After the abalone is caught, it will be airlifted to the factory for processing, cleaning, weighing and sorting, and put it into the tank, and then put it into the high-temperature sterilizer imported from Japan to vacuum, sterilize and sterilize the original tank, so there is no preservatives, so you can eat it with peace of mind. 90% of the abalones in the market are in clear soup, tasteless. The special feature of Shuangzuiju Abalone Juice is that it is made of abalone, old chicken and shark bones, which is very delicious. After the abalone is opened, put it in a sand pot and heat it for 10-15 minutes. After boiling, turn off the heat and bake for 5 minutes before serving on a plate, which is convenient and quick. Abalone sauce tastes better when served with rice or egg noodles.​