The processed dried sea red is called "mussel".

Dalian people call it "sea red". It is rich in nutrients, delicious and high in protein content. It is known as "sea red". Known as "eggs", a large number of them are farmed along the coast of Dalian. In the past, in addition to being eaten by local residents, most of the fresh products were processed into dried sea reds, that is, "mussels". Mussels are called sea reds in the north and mussels in the locals. Since the Tang Dynasty The protein content of mussels is as high as 50%, which is equivalent to two kilograms of sea cucumbers, three kilograms of pork or four kilograms of eggs. High nutritional value. In the past, wild mussels were only available for wolfberry. Collecting wild mussels was a difficult task. The bigger the mussels were, the deeper they grew, where there were often undercurrents or bad sharks. In the absence of diving equipment, diving into the sea to harvest shellfish depends entirely on water quality and courage. There are three main types of mussels cultivated: purple mussels, emerald mussels and thick-shelled mussels.

Purple mussel (Mytilus galloprovincialis) is commonly known as "sea red" and "mussel". It is a cold temperate, euryhaline species with thin shell, thin growth stripes, thin and soft byssus, and the inner surface of the shell is grayish white or light. Blue. Adaptable to water temperature of 2-29 degrees, optimum water temperature 13-24 degrees; optimum salinity 18.8-28.6, strong fecundity

Emerald mussel (Perna viridis) is commonly known as "Cai Lian". . It is a subtropical, euryhaline species. The shell surface is emerald green, the growth lines are thin, the byssus is soft, and the inner surface of the shell is porcelain white. The optimal water temperature is 20-30 degrees, and the optimal salinity is 14.5-. 29.

Thick-shelled mussel (Mytilus coruscus) is commonly known as "shell vegetable". It is called "Lady of the East China Sea" in ancient Chinese books. It has a thick shell, thick growth lines, and brown shell. , the byssal threads are thick and hard, and the inner surface of the shell is purple-red or light blue. It adapts to water temperature of 4-32 degrees, optimal water temperature is 15-27 degrees, and optimal salinity is 24.6-35.8. It mainly grows in the northeast of the island where there are waves. On the rocks.