This performance tells the origin story of "Khai Khrop," a local delicacy from the districts of Singhanakhon, Sathing Phra, Krasae Sin, and Ranot. Originally, fishermen used egg whites to dye their fishing nets, making them strong and durable. To preserve the leftover egg yolks, they were soaked in brine and then steamed. The resulting dish has a soft, fluffy texture, a reddish-orange color, and a glossy surface with three distinct layers. It has a slightly sweet and salty taste, no fishy smell, and can be eaten with rice or used in a variety of other savory and sweet dishes. Khai Khrop was registered as a Geographical Indication (GI) by Thailand's Department of Intellectual Property in 2023.