Oyster Tendon

Oyster Tendon

　　Oyster Tendon is a specialty of the South China Sea islands in our province. The processed product comes in thin, flat slices about 3–4 cm long and 1 cm wide. It has a light yellow, glossy color with a white frosty surface, and the muscle fibers are clearly visible. It is a high-end snack enjoyed in dance halls, theaters, and teahouses. While watching performances or sipping tea, people often tear off bits of Oyster Tendon with their fingers or teeth and slowly chew them, enjoying its delicious taste and unique aroma. Overseas Chinese returning home or tourists visiting Hainan love to try Oyster Tendon to experience this distinctive southern delicacy.

　　Oyster Tendon is made from the adductor muscle of the giant clam—known as the "King of Shellfish"—commonly referred to as “oyster” (scientific name: Tridacna). In ancient times, the Tridacna was called “chequ” due to the wheel-like ridges on its shell. It is found only in tropical coral reef waters. The largest specimens can have shells up to 2 meters long and weigh over 300 kilograms, while typical individuals measure around 20 cm in shell length and weigh about 5 kilograms. In the summer of 1986, fishermen diving near Kongming Reef in the Spratly Islands to catch lobsters and sea snails discovered a giant Tridacna feeding at a depth of 15 meters. One fisherman inserted an iron rod as thick as a toe into its body, prompting the clam to quickly snap its shells shut and grip the rod, bending it. Even after being hauled onto the boat, the iron rod couldn’t be removed. About six hours later, the Tridacna died. It then took the fishermen over an hour to pry open its shell. This specimen measured 68 cm in length, 64 cm in width, and 48 cm in height, with a shell gap depth of 20 cm, and weighed 114 kilograms in total. Its meat weighed 25 kilograms, and each of its two adductor muscles was 15 cm long and as thick as an adult’s arm—truly earning the title “King of Shellfish.”

　　Oyster Tendon is made from the processed adductor muscle of the Tridacna. The fresh muscle is boiled in water, drained, and then dried in the sun. It is highly nutritious, with 100 grams containing 63.7 grams of protein, 3 grams of fat, and various vitamins. The meat of the Tridacna is also processed in the same way to make “Oyster Meat,” another prized seafood delicacy loved by travelers. To prepare Oyster Meat, rinse it in warm water, then boil it in cold water until softened. After removing it, wash away the sand before use. There are several popular ways to cook Oyster Meat, such as stir-fried chicken slices with Oyster Meat, leek with Oyster Meat, fried Oyster Meat, and sliced meat with blanched Oyster Meat. For example, stir-fried Oyster Meat is made with 200 grams (4 liang) of Oyster Meat, using seasonings such as peanut oil, cooking wine, MSG, soy sauce, starch, broth, scallions, ginger, and chili oil. The dish is characterized by its golden-red color and delicious, crispy texture.