A bowl of clam soup, a clam pancake fried with clam meat and Katz powder, and a small dish of clam sauce with rich flavor are probably the homesickness that all Fuzhou people will cry.
What exactly is a clam? People in different areas have extremely confusing explanations. Shandong people call Meretrix meretrix "Flower Clam", Liaoning people call Green Willow Shell "Yellow Clam", Guangdong people call Meretrix meretrix "Sand Clam", and there is also Bai Bei, commonly known as "White Clam", which is more serious.
Essentially, these are clams, not clams.
From left to right, clam, clam, clam.
According to the biological division, clam and clam are close relatives of different families and genera under clam. The mussel shell is thin and smooth, and the mussel shell is thick and veined; Clams are oval, full, slightly triangular and slender; A clam is thick, but a clam is small.
Most importantly, clams are salty aquatic seafood; Clams are the products of freshwater rivers and lakes.
Hong Kong people call the wet and foggy day when the south wind rises "the day when the mussels fall" because they believe that the mussels produced on the seashore fell from the sky in the fog. In fact, Hong Kong people are very confused. It's not clams, it's clams.
Actually, there are many places to eat clams. The "yellow clam" that Zhejiang people like to eat is actually a misunderstanding of the yellow clam. Guangfu people like to stir-fry yellow clam with garlic and green pepper, which is the most seasonal flavor in the Pearl River Delta region when the spring tide is surging. Wang Zengqi recorded the delicious food in his hometown and also mentioned the fried clams with leeks. He said, "This kind of thing is very cheap, which is good news for small families." It can be seen that clams also have a wide audience in Jiangsu.
But no place can eat so many kinds of clams like Chaoshan area in eastern Fujian and Fuzhou area.
Pot-side paste is a kind of thick soup with a slight white color, which is made of a large pot of clams and shrimp. The rice slurry is poured along the edge of the pot, solidified and shoveled into the soup. In fact, this kind of rice paste is heated too fast, and its taste is not as good as that of rice rolls or kway teow, but a pot of slowly stewed clam soup is really a miracle, which is much better and sweeter than traditional China soups such as old hen soup and meat and bone soup. If one or two stewed clams can be fished out from the bottom of the bowl, the climax of breakfast can be ushered in advance.
Stir-fried clam meat with loofah is a model of freshness, softness and softness. The loofah should be slightly boiled until it becomes soft, then add the peeled mussel meat and a little sugar. If the clams are dried in advance and then soaked, the effect will be better. Cai Lan said it was "the food of the gods".
Raw salting is perhaps the most intense way to eat clams. The materials used are similar to raw pickled crabs, but the clams need to be marinated for three to five days, then the excess salt is washed away, and oil, white wine, garlic, onion, pepper, ginger, sugar, dried tangerine peel and coriander are added. This is the best way to experience the delicious clams.
One summer, a friend of Fuzhou invited me to the Minjiang River for a snack. The food stall owner only gave us two kinds of appetizers, fried clams with leeks, fried thin shells with some gold, both of which were filled with Chili and bean paste.
We sat by the river, sipping thin shells, clams and green wine until the city lights faded. I suddenly understand why Cantonese people want to eat Hu Jianren-this is a race nourished by badminton all day.
Japanese also like to eat clams. They know the difference between clams and clams better than we do. They have the highest level of Yamato, Makoto, Seta. Ancient Japan paid attention to eating real clams in winter and field clams in summer, each with its own advantages.
The Japanese clam, Daiwa, is a unique specialty. It is huge and close to ordinary clams, and is known as the "beauty of the four seasons" in Ye Ji.
Clam sauce soup (left) and clam sauce soup.
Generally, Japanese food stores use Yamato to make miso soup, which is more delicious than clam miso soup. But the best Japanese clam soup I've ever eaten is a freeze-dried clam meat soup bag I bought from Muji by accident. With a small amount of water, you can squeeze out extremely rich sweet juice. With Japanese curry rice, it is really a refreshing literary meal for one person.