Because of its resemblance to melon seeds, it is also called "sea melon seeds" in Chaoshan. Thin shells can be called one of the most popular aquatic products in the Chaoshan area, and everyone, from the top to the bottom, will not miss this delicious flavor. When the Chaoshan people eat thin shells, they do not see people at the end of the meal, but only a pile of shells, so there is a "mountain of thin shells". And thin shells are cheap shellfish, it must be precisely for this reason, so what people can eat very generous.

The seasonality of the thin shell is very strong, after the summer festival began to pick up one after another, every year in July and August of the lunar calendar is the thin shell of the fat period, when the shell is big and thick meat, the meat is very tasty. The seventh month of the lunar calendar is a large manufacturing period, the thin shells at this time, the female has orange cream, the male is fat, white and rounded. After this period, I am afraid that it will be hard to find them, and you can only eat salted thin shells pickled with salt or fish sauce. Thin shells are one of the most frequent dishes on the dining table in summer in Chaoshan. Stir-fried thin shells, must be accompanied by "Jin Buhua", vanilla flavor and thin shells natural fusion, has become part of the thin shells. Stir-frying thin shells without "Jin Buhua" is like having smoke without fire, and it's painful.

Fresh thin shells, cooking oil, garlic rice, Jin Buhua, red pepper, fish sauce ready, thin shells washed and drained. Raw materials ready, the practice is surprisingly simple: hot pot of cold oil first under the garlic to burst incense, chili peppers, thin shells, gold in turn into the pot, the process you can hear a few slight bursts, quickly stir fry, add the right amount of fish sauce (never too much, salty), the action should be fast. Thin shells in a pot full of open-mouthed smile, immediately remove from the heat and plate, you if you can hold back a grain not to taste, definitely a high person. Thin shell rice, particles of bright red, color and fragrance attractive, in addition to salt without adding any seasoning, through the original taste of the food, to achieve the "to taste tasteless" realm.

The thin-shelled rice is a small grain with a complicated production process. Stranding, soaking and floating, on the pot, over the fence, the necessary tools are a large pot plus a bunch of more than 1 meter of large bamboo brush, the production of a spectacular scene. Processed thin-shelled rice, dipped in Puning bean sauce as a small dish, with white porridge; or fresh thin-shelled rice, mixed with lard, sesame oil and cilantro, delicious. Nowadays, with advanced logistics, these things can be bought. Thin shells of this thing is seasonal, the second is geographically strong, see the article and struggling to find not fresh thin shells of the pro, do not have to suffer, but also to prepare you for other alternatives. For example, the big head! The head is slightly larger than the thin shell, the fresh flavor is slightly lower than the thin shell. Just this little difference makes the fate of the two melon-shaped small shells differ by thousands of miles. In addition to Jin Bu Wen to stir-fry, pickled big head, is a typical cooking method in Chaoshan, soy sauce, garlic, chili peppers, oil, cilantro, diced green onion, diced ginger, to bring out the fresh flavor of big head. When cooking datou, the fire should be mastered, as long as the mouth is open, too long, the shellfish will shrink. Before eating the big head, to water slightly raised to let it spit sand.