Located in Yancao, Chenghai, on the coast of South China Sea, Yancao has been producing and processing a kind of unique Chaoshan seafood, thin-shelled rice, which has bright red grains, fat and tender meat, attractive color and fragrance, delicious taste, and rich nutrients. Enjoyed the salt stove thin shell rice at home and abroad eaters are praised.

Thin shell, also known as the sea (between the insects), the scientific name of the search for the muscle clams, because of the thin shell is known as thin shell, belongs to the shellfish, growth and reproduction in shallow bays in the mudflats, wild and artificially reared, often in pieces together, with the foot wire adhering to the mud, sand and stone. Fishermen harvested, processed and cooked in the shell, fishing its fat and tender meat and commonly known as thin-shelled rice. Because of the salt stove for generations of people in the production and near and far, so there is "salt stove thin shell rice," the name, but also the southern coast of the unique seafood cuisine. It is also a unique seafood delicacy on the southern coast. It is especially loved by the world.

Throughout the ages, the salt stove people on the thin shell of wild fishing, artificial breeding, harvesting and processing and cooking shells have a long history, accumulation and reform of skilled diving harvesting technology and processing techniques and operating methods. Processing of thin-shelled rice generally through the "D磴"、"Dip bleaching"、"Boiling"、"Fishing rice", "Basket" and other processes, every 100 pounds of fresh thin shells by the "big stove pot" (tripod) heated and cooked, with a strainer (tool) on the saline water, and filter out the water, made of fat, tender and delicious seafood delicacies - thin-shelled rice. Every 100 pounds of fresh thin shells can be processed out of about 10 kilograms of thin-shelled rice, and then packaged into a basket basket that becomes a finished product shipped to the South Guangdong listed for sale, enriched the "food basket" of thousands of households.

Salt stove thin-shelled rice gourmet method is very much, if you have the opportunity to visit the salt stove, you can just fish up unsalted thin-shelled rice mixed with cooked pig _ (pig fat) and sugar, and then mixed with a little sesame oil and green coriander, the entrance is delicious. Can also be used with thin-shelled rice and potato flour (groundnut flour) evenly stirred, with a frying pan pan pan-fried into a "thin-shelled rice brand", when fried to the upper and lower two pieces are all cooked, and then spread _ into the chicken (duck) eggs, branded to the fragrant yellow on the plate, served on the feast, the surface of the crispy skin, the meat is tender, distinctive flavor, tantalizing mouth-watering. With fresh chives and thin-shelled rice together with oil stir-fried dishes, the flavor is also delicious. Chaoshan people love thin shell rice dipped in Puning bean paste spicy breakfast as a side dish with white rice porridge, more delicious, enhance appetite.

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