Some people will wonder why the first seafood delicacy of the state banquet is not seafood such as abalone, but sea mussels, which have never been heard of. Sea mussels, Fujian, Jiangsu, Zhejiang commonly known as sea mussels, Guangdong, Hong Kong called Guifei mussels, in Shandong called Xishi tongue, is a very precious shellfish seafood.
"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 to Fujian Minjiang estuary, Changle Zhanggang area, the best quality, known as "Zhanggang mussels". (The shell of the Zhanggang mussel is smoother than that produced elsewhere.) Eating sea mussels pays attention to raw and fresh. The famous Zhanggang mussel is currently produced at a pound of about 200 pounds (about 1), and after opening and cleaning up, there are not a few or two pieces of meat inside, at most it is two bites, and it has already been under the stomach before tasting the taste.
The growth period of sea mussels is particularly long, and it takes about six years to grow into a sea mussel, so it is quite difficult to reproduce. This is also the reason why the price of Zhanggang mussels is expensive, and it is difficult to eat Zhanggang mussels in Fujian at present.
Another name of the sea clam, "Xi Shi Tongue", is the origin of the legend that the King of Yue gou practiced the salary and tasted the guts, and presented the beauty "Xi Shi" 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.
Sea mussel meat is crisp and tender, suitable for using rich and delicious chicken soup to make soup, extremely hot chicken soup is instantly cooked on the sea mussel, immediately on the table, while hot inlet, in order to maintain the sea mussel's sweet and crisp, not to live up to the delicious treasures of nature.
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