Some people say that the vast majority of people traveling to Chaozhou are foodies, because they all come for the "Chaozhou cuisine" sign. Indeed, even if you try all kinds of delicacies in Chaozhou for days and nights, you may not be able to taste them all. Chaozhou people have their own unique insights and techniques for food, from fine dishes to street snacks. All mouth-watering.

Special Chaozhou cuisine: boiled blood clam

Blood clam (cox clam), also known as Kui clam, red clam, hairy clam, mud clam, flower clam, etc., is a kind of shellfish Marine life grows in the tidal flats. Mainly produced in Zhejiang, Jiangsu, Shandong, Guangdong, Liaoning and other places. The shell is fan-shaped or triangular, with the left and right shells having the same shape, or the left shell being slightly larger than the right shell. 2.5 to 8 cm long and 2 to 6 cm wide. The back of the blood clam is raised, with dozens of straight ridges radiating from the top to the surroundings. The ridges are obvious and alternate between gray brown and white. The inner surface of the shell is milky white and smooth, and the upper edge has depressions corresponding to the ribs, forming prominent serrations. It is hard and can be smashed, and its cross section is white. There is no gas and the taste is light. It is better if it is neat, clean, without any residual meat or sand.

According to the Compendium of Materia Medica: Blood Clam (Clam) "is sweet in taste and warm in nature. In addition to nourishing blood, it can also moisten the five internal organs, strengthen the stomach, clear away heat and resolve phlegm, treat acidity and relieve pain, and is mainly used to treat phlegm-heat cough and chest and hypochondrium pain." , blood in sputum, etc."

In Chaozhou, blood clams are generally eaten after being scalded in boiling water for a few seconds. Because the blood-like secretion can be seen when the shell is opened, it is called blood clam.

Ingredients for boiled blood clams: blood clams, ginger, vinegar

Method:

1. Wash the fresh blood clams with a brush and drain them. ;

2. Boil water in a pot. After the water boils, use a strainer to blanch the blood clams in the boiling water for 8-10 seconds and take them out;

3. Chop the ginger into fine pieces. Add mature vinegar, mix into sauce and vinegar, peel off the shell and eat it.