The question is "What is the difference between flower clams, clams, clams, cockles, clams, sea melon seeds, and shells?" ”
First of all, it is not difficult to find that the "shell" is random.
Because it is not a living thing, the narrow sense of "shell" as we understand it is actually a calcified secreted by mollusks that protect the body
There are probably two forms of existence:
Bivalve species behave as "shells"▼
Gastropods appear as "snails"
Of course, they also have a variety of forms, in fact, the main ingredient is calcium carbonate. (That's limestone~)
Broadly speaking, some mollusks degenerate into shells in the long process of evolution to form inner shells, such as when a classmate eats squid or squid, he will eat a piece of plastic paper taste...
In addition, the slug, also known as octopus, Yatsudai, also has an inner shell that has degenerated to the point of being imperceptible. Eight-legged ones generally don't eat inner shells, while ten-legged ones have a large inner shell.
"I have ten legs, and I speak for the inner shell." - Gun squid
In addition, the inner shell of the needleless squid is called sea mantis and can be medicated.
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Second, explain the sea melon seeds.
Sea melon seeds are obviously a common name for a seafood product, because they look like melon seeds.
According to incomplete experience, sea melon seeds can be summarized into two kinds of east and west:
One is the sauce
▼
Scientific name: Longitudinal ribbed weave snail Nassarius variciferus
The other is purple sauce
Scientific name: Musculus senhousia
▲
Taking this book out and turning it over, there is no species record of the muscle clam, and there is no other map, so it can be determined that the species is "Musculus senhousia", and it can be inferred that the terms on Baidu Encyclopedia about the muscle clam and the muscle clam are also wrong.
It is necessary to remind that no matter what kind of sea melon seeds should not be eaten, because some will have seasonal slight toxicity.
The following classmate was poisoned because he bumped a basin of sea melon seeds
---------------- the dividing line between not eating more and eating more---------------
Finally, let's talk about the remaining five
"Flower clams, clams, clams, cockles, clams"
Difference
Let's popularize a few words:
The first word: clam gé lí
It's actually two sounds of wood!
It literally subverted my outlook on life!
Friends ask you what dish to order when you have a drink
You smile slightly: let's have a plate of fried isolation
At this time, the expression on your friend's face should be like this
As far as I understand, the clam gé lí is a broad thing that can represent a part of the species of the bivalve type Of the clam family and the clam family.
In the Jiaodong region, it is called gá la (gá la), or gǎ, and in the Dalian region, it is collectively called clam (xiǎn zǐ).
There is a proverb: cool water oyster hot water clam.
This means that when the weather is getting cooler, the oysters are getting fatter and fatter every day, and when the weather turns hot, the clams become more and more delicious, because the oysters are full of gonadal development in the spring and are not breeding at the moment so they are the fattest (don't doubt, you eat its gonads).
Clams, on the other hand, develop twice in the summer months of August and October, when they are the fattest.
Five common bivalves that can be called clams were counted
1. Philippine clams
Commonly known as clams, flower clams, clams
The highest yield in China is also the most common, the current Philippine clam is different from the variegated clam, the former shell type is long oval, the shell is thin; the latter shell type is short and tall, the shell is thick, common in parts of the south, the taste is the same delicious.
In addition, the clams in Qingdao Hongdao and Dalian Zhuanghe are particularly delicious and fat.
A variety of Filipino clams yo~
It is inaccessible elsewhere
2. Green clams
Commonly known as the black wife, I personally think that the clams are less cost-effective, thick skin and small meat, do not like, but also have certain economic value.
3. Four-horned clams
Dalian area is called white clams, the shell top is very thick and a little purple color, delicious taste, a clear soup of white clams, meat tender soup fresh, beautiful!
4. Clams
The clams are the best, the shell is triangular, the shell surface is patterned, and some of the left shell has a dark radial rib. Because it is too expensive, Xiaole rarely eats, anyway, it is a fresh.
5. Chinese clams
Commonly known as fat clams, yellow clams, shell type and clams similar, is also a round triangle, the meat is thick and delicious, after cooking to shell the meat, with soup to open the brine, and finally add clam meat, poured on the watered hand rolling noodles, this is the famous fat clam brine noodles in Jiaodong area.
The second word: 蛏子 chēng zǐ
There are only two kinds of clams that we commonly have- bamboo clams and clams, and they each have many species, so the scientific name Latin name is not listed. Although there are many types, it is still easy to distinguish from the form.
Bamboo clams (raw)
It's like a small piece of bamboo, slender
Bamboo clams (cooked)
When ripe, you can see that its feet are very long, and the ends are pointed
Cockroach (raw)
It is relatively flat, and the shell is oblong-oval with clear growth lines on it
Clams (cooked)
The double pipe is obvious, its foot is relatively stubby and short, and the end is truncated
The third word: cockle hān zǐ
It is also easier to recognize, the shell is very thick and strong, it is difficult to break with bare hands, and the surface of the shell has obvious radial ribs and fluff.
There are three common species – hairy cockles, cockles and mud cockles
Radial ribs - there is a radial rib on the shell of the cockle, the number of different types of radial ribs is different, you just need to count one by one from left to right, the hair cockle is 35, the cockle is more than 40, the mud cockle is about 20, and the mud cockle radiation rib is the thickest
Hairy cockles
Commonly known as hair clams
Cockles
Commonly known as red shellfish, multi-dipped horseradish raw to eat.
Mud cockles
Commonly known as blood cockles, it is common in the south
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Take advantage of the heat to popularize the three common scallops.
1. Scallops with Ezo plate
Commonly known as Xia Yi scallops, Xia Yi shells, the size can grow to super large, large and an adult palm unfold almost large, shell type left and right symmetrical, scallop diced fat, personal feeling charcoal burning is the most delicious way to eat, fresh shells thrown on the charcoal stove, without adding any condiments, when the shells are opened, you can enjoy, it is simply the taste of the sea.
2. Ctenophore scallops
The shell is asymmetrical left and right, there are spines on the shell, the shell type is small but the bettin is large, personally I think it is the most cost-effective, steaming a pot of ctenophore shellfish, dipped in ginger juice, I smiled triumphantly~
3. Bay scallops
Bay scallops are introduced species, the shell type is small and thick, hermaphrodite, personally believe that betin is the smallest of the three scallops, not cost-effective.