Panjin clams [Liaoning Panjin specialty]

What is Panjin clams? Authentic Liaoning Panjin specialty: Panjin clams

Summary:Do you want to know what Panjin clams are? This article is a detailed introduction to the special product of Panjin, Liaoning Province - Panjin clams. It was compiled by the editorial team of China Specialty Network after reviewing and collecting relevant information on Panjin clams. The full text takes about 4 minutes to read, mainly including the basic introduction of Panjin clams and their nutritional value? What are the product characteristics of Panjin clams? How did the history of Panjin clams come about? Tasting and eating methods of Panjin clams, etc

Basic Introduction of Panjin Clams

Panjin Clam Hill is famous for its abundant production of clams and is known as the "Bohai Clam Warehouse". When Emperor Qianlong of the Qing Dynasty was on an eastern tour and tasted the clams from Huligang, he couldn't stop praising them and immediately gave them the title of "the freshest in the world". There are various ways to eat clams in Panjin, among which the most famous is the reed cooked clams, which taste fragrant, smooth and tender, suitable for all ages

Panjin clams have a long history of breeding. According to the available information, clams almost arrived in this world at the same time as human ancestors. During the Southern and Northern Dynasties, Tao Hongjing's "Shennong Bencao Jing" recorded the use of clams. In the Tang Dynasty, clams were once a tribute to the royal family. When Emperor Qianlong tasted the clams from Erjiegou and Linggang, he couldn't help but praise them endlessly. This charming and suave emperor immediately bestowed upon them the title of "the freshest in the world". Nowadays, anyone who has tasted Clam Hill clams will definitely feel that this is not an exaggeration

Tasting and Eating Methods of Panjin Clams

Stir fried Clams

Ingredients

300g Clams, 1 onion, 2 garlic cloves, 1 chili pepper, 2 Nine layer Pagoda

Seasoning

1 tablespoon of wine, 2 tablespoons of soy sauce, half a teaspoon of sugar, and a little pepper

Method

1. Wash the onions and chili peppers separately, cut them into small pieces, and chop the garlic into small pieces

2. Stir fry minced garlic and scallions in 2 tablespoons of oil until fragrant, then add clams and stir fry until cooked, while adding chili and all seasonings

3. When the clams slightly open their mouths, mix them into the washed Nine Layer Pagoda, stir fry well, and then serve out