The origin of Hongdao mussel festival: mussel culture

Eating clams can be traced back to ancient China. According to Zhou Li Tianguan, ancient clams were processed into sacrifices together with fish and snails. It was used by the emperors of the Zhou Dynasty to offer sacrifices to their ancestors and was also eaten in the court of the Zhou Dynasty. During the Northern and Southern Dynasties, marine fisheries developed greatly, and people ate more clams. 65,438+0,400 years ago, Jia Sixie of the Northern Wei Dynasty wrote a valuable agricultural book called Qi Yao Min Shu, in which there was a section of roasted clams that paid special attention to seasoning, cooking and original flavor. Many people regard it as a hobby because it is well-made and delicious. According to Nan Shi Wang Hongchuan, "I don't know anything. I eat clams." -clam lovers have reached the realm of ecstasy.

In the Tang and Song Dynasties, there were more historical records of eating clams, and the eating methods were more and more perfect, each with its own characteristics. There is a method of marinating clams in the book "Things are Connected". The book says: "Pickled clams are pickled with ashes, which tastes good and doesn't open your mouth." If cooked, it will be dried in Japan and China. " Du Yang Miscellaneous Notes recorded the story of Tang Wenzong eating clams, and Meng Qian Bi Tan written by Shen Kuo in Song Dynasty also recorded the big joke of eating clams.

In the books of Tang and Song Dynasties, there are not only the general eating methods of clams, but also many contents of clams in recipes. There are "wine chicken mussels", "mussels" and "rice preserved fresh mussels" in the Song Dynasty's Dream of Liang Lu, but it is a pity that they are not known to future generations. After the Tang and Song Dynasties, clams became more popular, and the number of eaters increased. For example, the book "Yunlintang Diet System" in the Yuan Dynasty recorded the wonderful method of eating clams raw, "Wash the clams, break them raw, put them in a pulp container, remove the sediment from the clams, break them, wash them with clear water, leave them with washing water, then wash them with warm soup, and mix them with shredded onion or oranges for the second time. In addition, there is a record of using clam meat to make clam sauce, which must be comparable to "shrimp sauce".

In the books of Qing dynasty, there are many recipes of clams. In Yuan Mei's "Suiyuan Food List", there is a description about fried clam meat with leeks and making soup: "It is best to peel the clam meat, fry it with leeks, or make soup, and dry it later." Mainly emphasize the need to master the temperature; Hao Yixing, a famous sinologist in Qing Dynasty, not only recorded how to eat "hot wine clams", but also made textual research on clams.

In the Ming Dynasty, Li Shizhen used "clam is beneficial to people, hence the name" in Compendium of Materia Medica. Explain the origin of the name "clam". Indeed, Meretrix meretrix is a delicious and cheap seafood with high protein, low fat and low cholesterol. According to scientific determination, the content of protein per100g of dried clam meat is as high as 51.3g, 6.4g of fat, 21.7g of carbohydrate, 7.9g of ash, and contains 278mg of calcium, 758mg of phosphorus, 264mg of iron and a certain amount of vitamins A and B/kloc. Among them, the content of protein is among the best in similar seafood. Therefore, since ancient times, clams have been widely used in medicine in addition to food. In the Song Dynasty, Zhang Yuxi made a detailed and comprehensive summary of the medicinal functions of clams in Family Materia Medica. He said that clam meat has the functions of "moistening five internal organs, relieving pain, stimulating appetite, treating old addiction, treating cold and heat, and treating women's blood clots", and that it is suitable for cooking. Clam shell is also a good medicine, which can be used for "clearing away heat and promoting diuresis, resolving phlegm and relieving asthma, relieving cough and vomiting, reducing swelling and diuresis, resolving stagnation and relieving depression, eliminating gallstones and dispersing swelling and toxin." And other diseases.

In ancient times, the larger clams were called slugs, and the smaller clams were also called oysters. It is said that slugs and clams both evolved from birds. "Mandarin Today" says: "Sparrows enter the sea as clams, and pheasants enter the Huaihe River as storks." Echoing this wonderful legend, clams do bring us the pleasure of flying to our taste, and also bring different cultural annotations to this city.