In the water town, many places still retain the traditional characteristics of Sangji fish ponds in Shunde, and April and May are the season of disinfection of fish ponds every year. At this time, one of the most delicious rivers lies dormant under the sediment in the fish pond, quietly waiting for people to explore.

This is mussel. Shunde people who make good use of ingredients will certainly not miss this delicious food. From April to August every year, peanuts, eyebrows, beans, chicken feet and mussels are introduced in private kitchens of people in water towns.

Mussels require extremely high water quality, and only fertile soil and water can raise the most fertile mussels. After mussels are recovered from local fishermen, they need to be kept in well water for more than ten days. When mussels spit sand and are in the purest state, they can be served on people's tables.

Only mussels, this pot of soup may not be so delicious. Add peanuts, plum beans, chicken feet and keel to completely set off the delicate flavor of mussels. Chicken feet are rich in collagen, and cooking with mussels can increase sweetness. To put it in an old saying, "it's rare to lose your eyebrows."