Flower clam soup noodles

the weihai have special feelings for clams. the scenes of “scrambling the belly, blowing the sea, eating clams, drinking beer” can be seen everywhere in the streets of weihai, where these people may be so quick to extricate themselves from the pressures of daytime work, perhaps to share their past with friends who have never met again, perhaps even if they were just to taste the “extreme mountain taste” and taste the “smelting” of the city. i guess that's all there is to life in heaven. in the 1930s and 1940s, mr. leung was proud to say that for the first time he ate a fresh “swiss tongue” (known as sand clams) and that, in his view, clams were “sweetly fragrances” and “sweet and soft feelings in their mouths, and they were well known for their attempts”. mr. sher was more fond of clams in his algae. it's called a gruesome toad. many coastal cities produce the best clams, but it's recognized as coming from weihai, especially from the florist. when the clams are boiled with oil, the sound of the crumbs makes you sour. the flower clams are a form of clams, known as chromosomal clams, called filipino clams, with a shell of 2.5-5.7 centimetres and an average commercial size of 40 mm, a common shelled animal, with a strong shell and equal to the left of the shell; on both sides, the beaks on the top of the shell are in the first half; and in a slightly elliptical shape. resiliency bands are embedded, do not highlight the face of the shell, and a wide brown elliptical arch extends almost half the back edge. shells are known for their smooth surfaces and their beautiful colours, such as red, brown and black. it is a unique seafood product for coastal cities such as the wei sea, which in some areas is commonly known as gála (lowly here) as clams (g-see). flow clams inhabit the bottom of the mud beach in the intertidal zone and below the lower zone, with the highest yield below the dry tide line and a depth in the sand, which generally does not exceed two times the length of their bodies. in the first and fifteenth days of history, people go to the beaches to dig up this seafood, and in large quantities produce to hunt in deep waters with clams. the flower clams are so beautiful that they are called “first in the world” and “caps” and their nutrition is so comprehensive that they contain various components such as proteins, fats, carbohydrates, iron, calcium, phosphorus, iodine, vitamins, amino acids and cow sulfuric acids, low thermal energy, high proteins and less fats, which can combat chronic diseases among the elderly and are affordable seafood products. those who grew up on the beach probably had their own experience digging clams on the beach. when the tide went off, the family was crouching in the black mud with little bars and homemade rakes. children will find a couple of little crabs and conchs that survive in stones. before the night came, the family returned with a bag full of trophys and never knowing when the clams were the first in the town of weihai. drinking beer, eating clams, became a scenery everywhere. the reason why clams are so popular in weihai is because i think they're cheap and they're delicious. the early way to eat is the original clam, a whole bowl of fragrance. it's so refreshing to feel the flesh's “sweet juicy juicy” when you go to the table with a spoonful of toad soup, and you taste the taste of “sweet beauty” in your taste. in the seafood market, every day, there will be a convoy of big trucks filled with clams and sea water, and the dealers who sell clams will put clams in containers filled with sea water, so that the clams will wash the mud out of their stomachs, so that the freshness of the clams can be guaranteed as much as possible. when buying a clam, you can pick it up, and if it's a boom, the clam is dead; on the contrary, if it's a softer sound, the clam is alive. pick up a clam, turn up and down, and if you hear cough, it's empty or mud, at least thin... there's meat when you hear the sound of twig, at least not very thin. wheats such as clams are very fragrance and must not be cooked with any more saffron, so that the saffron is not lost, and the clams are better immersed in salt water half a day in order to clean up the soil. “one side feeds one side of the world”, which is the weihai people's “crack”. eating clams is not only a habit and a way of life for the weihai people, but also a brand of a foreign man entering weihai and feeling the charm of the city。