What is Er Du Han? Authentic Fujian Ningde specialty: Erdu clams
Content summary:Do you want to know what Erdu clams are? This article is a detailed introduction to the specialty of Ningde, Fujian Province - Erdu clams. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Erdu clams. The full text takes about 2 minutes to read, mainly including the basic introduction of Erdu clams and their nutritional value? What are the product features of Erdu clams? How did the history of Er Du Han come about? Wait
Basic introduction of Erdu clams
Erdu clams. Also known as Malaysian clams, commonly referred to as mud clams or blood clams. Its external appearance is a scallop, with stripes and bumps on the surface Erdu clam meat contains a high amount of protein and vitamin B12, with a fresh and delicious taste, making it a great tonic. But it needs to be cooked before eating. In some places, only the Er Du clams are scooped in boiling water and then opened to eat, which can easily infect parasites and bacteria Er Du Han. The shell is thick and oval shaped. The radiating ribs are thick and robust, with about 18-21 ribs and obvious granular nodules on the ribs The top of the shell protrudes, the surface of the shell is white, covered with brown thin skin, ligament keratin, black The hinge is straight and the teeth are fine. Individuals are relatively small, with shells generally 3-4 centimeters long, and some shells as long as 7-8 centimeters The outer membrane is symmetrical on both sides, and except for healing on the back, all others are free Erdu Village, Ningde City, Fujian Province has a long history of raising clams, especially with the unique geographical and water quality advantages of Erdu Town. The mud clams raised are well-known both inside and outside the province for their thin shells, plump meat, red and bloody color, suitable saltiness, and moderate particle size. Therefore, it is called Er Du HanHow did the history of Er Du Han come about