Li Xiang had sampled the local delicacies throughout South America. If there was anything barely passable, Argentinian barbecue would be one—it was more flavorful than Brazilian barbecue. The seafood in Chile was also quite good.
The seafood in Chile was practically dirt cheap. A relatively large king crab cost about 12,000 Pesos (around 85 RMB), while the same thing would cost at least two thousand back home.
The local loco abalone, unique to the region, was only 1,000 Pesos each (around 7 RMB). Its meat was tender and thick, and when eaten raw, it had a crisp and pleasantly springy texture.
There were also brown crabs, green-lipped mussels, and barnacles—all of them delicious.
Perhaps it was because seafood didn't require overly complex cooking methods, and much of it could be eaten raw.
