Arkshell, also known as corrugated ark shell and ark shell. The arkshells produced in Ningbo are large, thin and thick, and the meat is extremely tender and delicious. The local people in Ningbo use a thick lead wire basket when they eat arkshells, put the arkshells in it, and put them into a pot of boiling water and shake the basket repeatedly until the arkshells are hot and cooked, so the name is given to it. It has been regarded as a precious commodity by literati throughout the ages. Yuan Mei in the Qing Dynasty recorded several ways of eating arkshells in "Food List in the Garden": "There are three ways to eat arkshells: half-cooked with hot water, remove the cover, add wine, autumn oil and get drunk; or rolled in chicken broth, remove the cover and put it into the soup; or remove the cover and put it into the soup; but it is better to get up quickly, and the late is the meat will be withered." Today Ningbo still maintains this cooking method.

Features: It is made from arkshells by boiling water. The color of the dish is bright red, the meat is absolutely tender, fresh and refreshing.

Process: put the arkshells in the bowl, pour in water, brush with bamboo broom (continuous brushing, can not be interrupted, to prevent the arkshells from inhaling the muddy water), until the shell is white, pour off the muddy water, and then wash it with water, put it into boiling water and scald it slightly (don't scald it too much, so as to avoid the meat color is purple, no fresh taste), then take it out. If the shell is not easy to peel off, turn the arkshell a few times and put it into boiling water again. The scalded arkshells peeled off half of the shell, put into a plate, sprinkle ginger, green onion, dripping soy sauce, wine, sesame oil that is to become.