The season to eat this food is from March to June.

Qingkou is also known as mussel and Haihong. Its meat is plump, high quality and low price. The peak season for eating it is from March to June every year, especially around the Qingming Festival when it is most tender and plump.

Li Shizhen mentioned in "Compendium of Materia Medica" that mussels are salty in taste and warm in nature, and have the effects of nourishing the liver and kidneys, replenishing essence and blood, and eliminating gall tumors. Less blood loss." In other words, mussels are suitable for symptoms such as fatigue and spleen damage, lack of essence and blood, bowel sounds and low back pain.