"Chicken soup and sea mussels" is the same as "Buddha jumping off the wall", but it is a rare Fujian cuisine treasure, and it is also a famous dish at the state banquet of the Great Hall of the People. Yu Dafu described it as "a god of good color and fragrance".
Sea mussels are shellfish that grow in the beach of the beach, Fujian, Jiangsu and Zhejiang are called "sea mussels", and Guangdong and Hong Kong are called "guifei mussels". Although the west coast of the Pacific Ocean, Japan, the Indian Peninsula, and the coast of China all produce sea mussels, the Area around Zhanggang in Changle, Fujian Province, is the best quality, and is known as "Zhanggang Mussel". (The shell of the Zhanggang mussel is smoother than that produced elsewhere)
The famous Zhanggang mussel
There are many precious seafood, ginseng and bird's wings are quite expensive, but they are all dry goods, and the sea mussels should pay attention to freshness. The famous Zhanggang mussel is currently produced at a pound of about 240 yuan (about 1), and after opening and cleaning up, there are not a few meats inside, at most two bites, before tasting the taste has been under the stomach.
It is said that in the past, the Zhanggang area could produce 200 to 300 tons of sea mussels a year, but in recent years, only 20 tons or 30 tons a year have been produced. The area of the beach in Zhanggang is limited, and the production of sea mussels is not large, and in the past, the production of artificial fishing was not large; but clever humans invented large iron rakes, and used carts to drag the beach over and over, and the output suddenly reached millions of tons a year. However, the shell of the small sea mussel that has not yet grown up is particularly thin, and the weight of the iron rake and the car can crush all the small sea mussels that have not yet grown up on the beach, so in a few years, the Zhanggang mussel is almost extinct.
There really isn't much meat in the clean sea mussels
The growth period of sea mussels is also particularly long, and it takes about six years to grow into a sea mussel, so it is quite difficult to reproduce. However, recently the rearing of Zhanggang mussels has begun, and the breeding farm has implemented artificial breeding, raising small sea mussels to more than a year in size, and then releasing them back to the beaches that have been classified as protected areas for restoration, and in two or three years Zhanggang mussels should be able to reappear on the beach.
Hai Mussel also has an alias - "Xi Shi Tongue", according to legend, the King of Yue gouge the sleeping salary to taste the guts, and the beauty "Xi Shi" was dedicated to the King of Wu, using the beauty to outwit the Kingdom of Wu. After destroying the State of Wu, Xi Shi returned to the Kingdom of Yue, and the wife of King Gou of Yue was jealous of Xi Shi's beauty and worried that the beauty would mislead the country, and finally one day he ordered someone to sink Xi Shi into the sea. Since then, this sea mussel has grown on the beach along the coast, and when its feet protrude from the shell, it resembles a human tongue, so the sea mussel is also called the Xishi tongue.
The meat of the sea mussel is fine, tender and crisp in one, I think it is a bit violent to fry, only with the boiled rich and delicious chicken soup to make soup, the extremely hot chicken soup is instantly cooked on the sea mussel, immediately on the table, while the hot entrance, in order to maintain the sea mussel's sweet and tender, not to live up to the delicious treasures of nature.