The dishes served at family reunion dinners on New Year's Eve vary across China.
In the coastal province of Fujian where families usually have seafood hotpot, imported seafood is starting to appear on dining tables.
Let's take a look at how Australian lobster is finding its way to Fujian.
"Happy New Year!"
On New Year's Eve in China's Fujian Province, seafood hotpot must be on the dining tables of local residents.
This includes lobster from Australia.
Leopard coral grouper from the Philippines.
And the King Crab from Russia.
Quanzhou is a coastal city, but at Lin Shixiong's home, imported seafood is the food of choice.
LIN SHIXIONG Quanzhou Local "We live near the sea. We produce local seafood. We've imported a lot of seafood too."
A lobster could cost hundreds of yuan. A king crab costs over a thousand.
But it's the most important time in a year, so it's worth having something good.
LIN SHIXIONG Quanzhou Local "Everyone has been working hard for the past year. So I prepared some good seafood to reward them."
Picking fresh seafood requires a morning trip to the market.
"280 yuan for half a kilogram."
Fresh and live seafood are sent to this market every day.
WANG CANHUI Seafood Vendor "Now is the hot season for seafood. Sales have been pretty good."
"How much can you sell on your best day?"
"I sometimes can sell thousands of kilos a day."
Though Wang's seafood majorly serves restaurants for feasts and weddings, walk-in consumers are taking a larger proportion now as the Chinese New Year arrives.
"I'm buying for my guests."
Some seafood needs to be steamed. We fry others and cook them with soy sauce.
CHEN TONG Quanzhou, Fujian Province "China is the largest producer of seafood, but here, freshly imported seafood is occupying market ice shelves too. The Spring Festival is the most important holiday in China, and overseas seafood producers are busy satisfying Chinese people's appetites. My colleague Greg Navarro in Australia takes a look at how Australian lobsters are finding their way on dining tables across China."
GREG NAVARRO Fremantle, Western Australia "I'm Greg Navarro in the port city of Fremantle. This is where most of Australia's western rock lobsters arrive once they've been fished out of the Indian Ocean off a roughly 1,000 kilometre stretch of the West Australia coast."
The journey for the crew of the San Giuseppe has been productive.
After hours on the ocean, they arrive at the wharf with about 400 kilos of the prized catch.
BASIL LENZO Western Rock Lobster Fisherman "Each pot weighs 50 kilos, and we've got 150 of them in the water. So, the boys are handling 7 tonnes of weight every day just with the pots."
The majority of this catch will be sent to China, which is the industry's biggest and most valuable export market.
The crates are plunged into large temporary holding tanks, before making the trip to the next phase of the process about 40 minutes away.
This is where all of the lobsters destined for live exports are processed. About 80 tonnes of lobsters resting in 140 tonnes of water.
MARC ANDERSON Chief Executive Officer, Geraldton Fishermen's Cooperative "The West Australian lobster industry is actually the largest single caught species in Australia and it's a species that we get to catch 12 months out of the year. So unlike some of our competitors around the world we've got a constant supply."
Once the resting period is completed, the lobsters travel through another tank - this one filled with cold water to slow their metabolism.
The lobsters go through one final check for quality and size before being transferred into packing crates.
GREG NAVARRO Welshpool, Western Australia "Now all that's left for these western rock lobsters is to be loaded onto a plane for their final destination more than 7 and a half thousand kilometres away. Tong?"
CHEN TONG Quanzhou, Fujian Province "It's not only lobster from down under – but there's seafood from everywhere that can be found here. Imported seafood is making our dinning tables more diverse, giving us more choices for family reunion."