1, Clam: The shell is the same size, and the triangle is oval or oval with unequal sides. The shell is usually very thin.
2. Oyster: The outermost layer is a thin and transparent stratum corneum, the thickest layer is a columnar structure composed of calcium carbonate called prismatic layer, and the inner layer is a flaky structure of calcium carbonate.
3. Sea red: the inner surface of the shell is grayish white, with blue edges and pearl luster. After obturator internus degenerates or disappears, the feet are small and soft.
4. Abalone: The single-walled shell of abalone is hard, right-handed, and its surface is dark green and brown.
5, flower armor: the head is small, the shell surface is yellow-brown, and the dark lines on the shell surface are similar to the characters but have a concave and convex feeling.
Aquatic products:
The general name of animals or algae produced in oceans, rivers and lakes, and the general name of related service industries or processing industries. Such as: aquatic product processing, aquatic product medicine, aquatic product export trade, ornamental aquatic products, etc.
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 together. Tracing back to the origin of Rudong seafood dishes, although there is no exact written basis, according to archaeologists' research, at least in the Neolithic Age, 4000-6000 years ago, human beings had learned to pick shellfish for eating and had cooked food. Looking through ancient cooking books, I 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. Especially seafood dishes are the most abundant. According to historical data, the traditional seafood cooking, seasoning methods, material combination and the mastery of cooking temperature have all become a whole.