Columnar, commonly known as scallop, is the stigma meat of Jiang Yao (shellfish) (that is, its adductor muscle). Because it is usually dried in the sun, it is also called scallop scallop.

Because pry open a Jiang Yao, you can only get a small piece of scallop the size of a little finger tip, so in ancient times, it was a treasure. You can buy it in the supermarket now, but really good scallops are still not cheap.

Scallop is salty, nourishing yin and blood, benefiting qi and strengthening spleen; Indications: eating in the abdomen, polydipsia, yin deficiency and strain.

Scallops are rich in protein and a little iodine, so they are delicious. It's very delicious for cooking.

The common one is dried scallop porridge. Simple can be soaked scallops and scrambled eggs, boiled scallops and radish to make vegetable soup.

Using scallops to make soup, the common ones are:

Scallop, lily and lotus seed stew.

Stew soup with bird's nest, lean meat, tremella, crystal sugar and scallop.

Stew clear soup with gelatin, conch slices and scallops.

For candidates, laborers, people who work at night, and people who are prone to eye fatigue, it is still helpful to drink some mild scallop soup.