These boxes use the simplest plastic mesh box structure because Lin Chen requested that they all be shucked.
Thus, after processing to ensure that no broken oyster shells or foreign objects mix into the oyster meat, a cleaning step is necessary.
And after washing, it is impossible to dry them and then re-box, as that would take too long and could cause damage or deformation to the oyster meat.
If it were usual times, paper boxes or foam boxes might be chosen for transportation, but with these processed raw oysters, only plastic boxes can be used to avoid liquid splashing and wetting the box during transport, affecting handling.
A thin layer of cling film is thoughtfully placed over each layer of oysters to prevent dust and foreign objects from contaminating the oyster meat.
Chen Dongliang lifted a layer of the film, revealing the crystal-clear, gem-like, dazzling milky white oyster meat, with brown and black fringed markings at the edges.
