1. Clam: The shell is the same size, triangular or oval, with unequal sides. The shell is usually thin.
2. Oyster: The outermost layer is a thin and transparent stratum corneum, the thickest layer is a columnar structure made of calcium carbonate called prismatic layer, and the inner layer is a flaky structure of calcium carbonate.
3. Haihong: The inner surface of the shell is grayish white, and the edge is blue, with pearl luster. The posterior obturator muscle degenerates or disappears, and the foot is small and soft.
4. Abalone: The single-walled shell of abalone is hard, with a right-handed shell shape and a dark green-brown surface.
5. Flower armor: small in size, the shell surface is yellow-brown, and the dark lines on the shell surface are similar to words but have a concave-convex feeling.
Aquatic products:
The general name of animals or algae produced in oceans, rivers and lakes, and the general name of related services or processing industries. Such as: aquatic products processing, aquatic products drugs, aquatic products export trade, ornamental aquatic products and so on.
including fish, shrimp, shellfish and other categories. Although marine life such as kelp is often cooked into food, seafood is mainly cooked for animals. "Seafood", called "sea fault" in ancient times, means that the products in the sea are mixed. Tracing back to the source of Rudong seafood dishes, although there is no exact written basis, according to the research of archaeologists, at least in the Neolithic Age 4-6 years ago, human beings had learned to pick shellfish for food and had cooked food. Looking through the ancient cooking books, we found that there are three main aspects of seafood records, one is diet health, the other is cooking skills, and the third is seafood dishes. In particular, seafood dishes are the most abundant. According to historical data, the traditional seafood cooking, seasoning methods, materials combination and the grasp of the heat have all become a whole.