Liang Changguan (Original)
#The story of the sea I will talk about #栟茶, an ancient town of more than 1400 years, gathered sand into the land in the two Jin Dynasties, and is known as the Nansha of the South Yellow Sea.
There are many seafood in Nansha, and bamboo clams are the first to be recommended. Bamboo clams are marine bivalve molluscs, China's north and south coastal distribution, due to differences in climate and beaches, Nansha bamboo clams are delicious, tender meat, thin shell, far better than in different places, its price is also several times that of other clams. The tea people have always been proud of their local clams, and the folk banquets are all "leading the clams", and there are no clams.
Since ancient times, bamboo clams have a variety of methods, chestnut tea bamboo clam soup in 1957 was included in the Jiangsu Province "Introduction to Famous Dishes" book, cooking methods are unique, simmering clams are exquisite brewing, dissection, awakening, simmering and other eight processes, from preparing ingredients to cooking out of the pot, it takes about three days, slow work to produce fine. The soup of bamboo clams, the color is milky as milk, dripping on the table without scattering beads. The tender jade of clams is hidden in the soup, reminiscent of the Tang Dynasty poet Bai Juyi's poem "Hot Spring Water Slippery Wash Gel", the Tea Man took the bamboo clam soup Ya named "Noble Concubine Out of the Bath", the image is vivid, just right. Taste carefully, the entrance is warm, elegant and fresh around the tongue, wonderful, just as the ancient shiyun "sand dragonfly four inches tail fell yellow, the flavor originally pressed Shao Yang; wheat flowers bloomed in March and a half, beauty seed city clams".
Gu Nansha ~ Chestnut Tea, produced in a unique beach, the taste is unique; the simmering process is unique, and the production is unique. In 2018, Li cha bamboo clam was successfully registered as a geographical indication certification trademark, Xiangpiao Kyushu.