Mussels are mussels, and mussel meat is commonly known as water vegetables. Because it is exposed for thousands of years without adding salt, it is called mussels.

The mussel shell is triangular, 2 to 3 inches long, with filamentous hairs attached to the rock at the base of the foot.

Produced in the coastal areas of Zhejiang Province, it has red-purple flesh and delicious taste. It is a nutritious food and also used for medicinal purposes.

≮Gourmet taste ≯ Sweet, warm, non-toxic.

≮Gourmet ingredients≯ Meat contains protein, fat, sugar, silic acid and vitamins A and B.

≮Function of food≯ Replenishes deficiency, removes irritability and heat in the chest, and reduces dandruff poisoning (the ancient name danshitou refers to poisoning by accidentally taking pills, which is equivalent to diseases such as high blood pressure and sclerosis of the blood vessels).

Dizziness in the elderly, yin deficiency and yang hyperactivity: 300 grams of mussels (dried), roasted and ground into fine powder, 150 grams of tangerine peel, ground into powder, refined into honey and made into pills, as big as adzuki beans, 1-6 grams per serving, 2 times a day

Second-rate.

Dizziness, low back pain, residual urine, leucorrhea in women, and cold pain in the lower abdomen: Wash the mussels with rice wine and cook them with leeks, which can nourish the kidneys and help yang.

High blood pressure, tinnitus and dizziness: 15 grams of mussels, roasted and grinded into fine powder, 1 preserved egg, dipped in minced mussels, eat once every night for 5-7 days.