Shells with blood are called blood clams, also called clams, mud clams, flower clams and so on. They are a kind of marine life, which grows on the beach. Blanch the blood clam in boiling water for a few seconds and you can eat it.

Northerners may not be used to such bloody things. After peeling, it was covered with blood, even the meat was eaten with blood. The coastal areas of Jiangsu and Zhejiang and the coastal areas of Guangdong and Fujian think this kind of food is nourishing and enriching blood, and they like it very much.

Don't underestimate the blood clam, it is very tonic. According to Compendium of Materia Medica, blood clam (Clam Clam) tastes sweet and warm, and has the functions of nourishing blood, moistening five internal organs, invigorating stomach, clearing away heat and resolving phlegm, treating acid and relieving pain, and is mainly used for treating cough due to phlegm heat, chest pain and blood in phlegm.

The meat of blood clam is very delicious. The cooking method is as long as the blood clam is washed, the casserole is placed on a strong fire, the water is boiled, and the blood clam is slightly hot, and it can be picked up when the shell is about to open. Some people like to dip them in vinegar.