Blood clam (gé) is a kind of seafood in the south, which is eaten by many people in Zhoushan, Ningbo, Yueqing Bay, Wenling, Taizhou, Fujian and Guangdong. On this day in Tomb-Sweeping Day, people in some areas will bring boiled blood clams to the mountains to offer sacrifices to their ancestors. Blood clams are different from China wood frogs (há) in the north.

Don't confuse this. Many places think that the blood clam is a China Rana, but it's totally different!

Like all filter-feeding animals, the living environment of blood clam (Scapharca subcrenata) contains a large number of microorganisms, so blood clam (Scapharca subcrenata) without strict sterilization and disinfection is very dangerous, especially if it is heated for only a few seconds to more than ten seconds, it will not kill bacteria. 1988 The outbreak of hepatitis A in Shanghai was caused by eating a half-life blood clam (Scapharca subcrenata). Therefore, for the sake of freshness, it is highly recommended to eat half-baked blood clams. Blood clams (clams) need to be absolutely cooked before eating! ! !