I often cook this dish in my hometown. I cooked it with shredded radish and dried clams. The soup is especially white and fresh. I think it is more delicious than fresh razor clam.

Dried razor clam needs to be soaked in water, and it takes a long time in winter (I can't remember the specific time, so I haven't practiced it myself). Anyway, just soak hard. You need to wash your hair after it is opened, otherwise there will definitely be sand. I like eating razor's nose best. It's delicious. It's expensive to sell your nose alone.

After soaking and cleaning, put the onion and ginger into the oil pan, stir-fry, add water and simmer until the soup is rotten, add shredded radish or vermicelli, and add fungus. Super delicious. I can't talk, my mouth is watering, and I will eat it when I go back to my hometown in a few days. Hey hey.

By the way, Nanjing's "true flavor" is quite famous, and it should be a specialty of northern Jiangsu. I don't know, just Baidu, there are many ways to do it. But I think the most classic collocation is radish soup.