Blood clams

Blood clams

　　　　Product Name: Blood Clams

　　Place of Origin: Wenzhou

　　Product Characteristics: Sweet and tender flesh, crisp texture with no salty taste

　　Product Introduction: A type of shellfish, scientifically known as Tegillarca granosa, belonging to the family Arcidae under the class Bivalvia. The two shells are equal in size, hard and thick, oval-shaped, with tile-like radiating ribs on the surface covered by a thin brown skin, and white on the inside. The clam meat is rich in protein and vitamin B12, and the clam blood is bright red, with a golden thread-like line along the edge of the flesh. It is named after Chishaibu in Gangbei Village, Hepu Town, Chaoyang District, where it is produced. Chishaibu is located on the western bank of the middle reaches of Hao River. Its surface is covered with reddish fine sand, beneath which lies a layer of white sand, and below that a layer of sweet spring water seeps upward. With both brackish and fresh water influences, the blood clams produced here have a sweet and tender flesh with a crisp texture and no salty taste, making them a premium variety among Chaoshan blood clams. They are popular in neighboring provinces and cities, as well as in Hong Kong, Macau, and Southeast Asia.