Fènghān (Feng Clams)

Fènghān

　　　　Product Name: Fènghān

　　Place of Origin: Ningbo

　　Product Features: Delicious and tasty, highly nutritious

　　Product Introduction: Fènghān clams are larger in size with plump meat, bright red clam blood, no muddy taste, and an exceptionally fresh flavor. As early as the Tang Dynasty, they were already regarded as a tribute delicacy. At home, they are usually briefly blanched in boiling water and eaten fresh, because the clam meat is rich in protein and vitamin B12, making it highly nutritious. Some also wash the fresh clams and soak them in premium yellow wine in a sealed container to make drunken Fènghān, which has a mellow and refreshing taste, making it a delightful dish.

　　Product History: Clams, also known as mud clams, are a type of cultured shellfish. Originally, they were mostly farmed in towns (or townships) around Xiangshan Harbor such as Jiéqí and Chúnhú in Fenghua, hence they are also called "Fènghān." In recent years, their farming has gradually expanded to areas such as Yuexī in Sanmen Bay.