Basic explanation:

A kind of clam. The clam.

Distribution range:

It is a variety from the subtropical zone of the western Pacific to the temperate zone with low cold, and it is distributed in the temperate zone of Europe. Wild populations are around the Philippines, South China Sea and East China Sea of China, Yellow Sea, Sea of Japan, Sea of Okhotsk and South Kuril Islands. Its breeding first started from the traditional fishing activities in these areas by collecting wild clam seedlings.

Widely distributed in the north and south seas of China, Dalian in Liaoning, Changxing Island, Beidaihe in Hebei, Qingdao in Shandong, Yantai, Lianyungang in Jiangsu, Nanji in Zhejiang, Xiangshan, Pingtan in Fujian, Haimen in Guangdong, Shanwei and Hong Kong, and also found in North Korea.

Taiwan Province is located in western Taiwan, Shisanxing Site in Bali Township, Taipei County, Cangdao Island in Penghu, northern waters of Penghu, inland waters of Penghu, Longdong in Gongliao Township of Taipei County, bandao in Pingtung County, northeast corner of Taiwan Province, Jinmen Houhu, Jinning, Jincheng, Jinsha, Jinhu, Lieyu, Taoyuan, Hsinchu, Tongxiao, Yuanli in Miaoli County and north of Dajia in Taichung County.

Main value:

Edible and with high nutritional value. In Chinese mainland, there are many food stalls that use various cooking methods to cook clams. Meat is delicious, nutritious, high in protein, and reasonable in amino acid composition and proportion; Low fat content, high unsaturated fatty acid, easy to be digested and absorbed by human body, and various vitamins and medicinal components. It contains calcium, magnesium, iron, zinc and other essential trace elements, which can be used as human nutrition and green food and is favored by consumers. Clam meat and mollusks contain a kind of Dieter 7- cholesterol and 24- methylene cholesterol, which can reduce serum cholesterol. They have the unique functions of inhibiting cholesterol synthesis in the liver and accelerating cholesterol excretion, thus reducing cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol.

Chinese medicine believes that clam meat has the effects of nourishing yin, improving eyesight, softening and resolving phlegm, and some shellfish are also beneficial to fine and moisten the dirty. Everyone can eat it. People with high cholesterol and hyperlipidemia and people with goiter, bronchitis, stomach disease and other diseases are especially suitable.

Tips: Shellfish such as clams are very tasty. Never add monosodium glutamate or add more salt when cooking, so as not to lose the flavor. Shellfish should be eaten after spitting sand and ripening. Shellfish such as clams are cold and cold, so people with spleen and stomach deficiency should not eat more.