Regarding marinated raw crab I encountered in Busan, there are two versions: soy sauce one with lemon & pepper and spicy one which is wrapped in so much red sauce that I almost couldn’t see its shape. I wasn’t hungry then, and its price isn’t cheap, but it will be tried when I go there next time duo to reviews from the other bloggers & its egg yolk inside.釜山的札嘎其市場內巧遇有賣醬蟹（或叫生醃螃蟹；日文：ケジャン）的店家，看起來有兩種版本：可能會辣死人的那種，紅通通的醬料多到已經讓人看不太清楚蟹形、以及生螃蟹浸在檸檬醬油的那種，但還是加了很多辣椒。當時不太餓、價格問了也不便宜、那時更不知道韓國人亦稱之為「飯盜」，於是拍了些照片就走人了；但是，現在瞭解了它的味道鮮美，下次有機會再去一定要嘗嘗。
For experience & energy, I tasted Balut (half-hatched duck egg) in Vietnam, and it really worked but made me feel disgusted. However, I’m a fan for roast suckling pig expressing soft texture & crispy skin. During walking around in Jinhae in which lots of cherry blossom trees crazily flowering in April, I encountered this baby pig being turned. After inquiring its price, I sadly left because I was on a tight budget.於滿坑滿谷都是櫻花的鎮海閒逛，剛好碰到一個臨時市集，還有一場高中樂儀隊表演；雖然超級破爛，A-Mao還是很開心的看完並用力拍手。之後就是覓食時間啦！雖然鴨仔蛋讓我有作嘔的感覺（啊在越南吃過，真的是感到很補耶），烤乳豬卻一直是我偏愛的美食，沒想到韓國也有。在路經一家香味四溢的攤位，發現了這隻旋轉中的豬寶寶，吞了口口水問了價錢，阿珠媽竟開價2萬韓鋃！二話不說，夾著尾巴閃人；唉！果然是要努力工作賺鋃啊。
Buy the way, by the way—哇哩還Buy the way咧
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