I haven't eaten clams in Qingdao, so I came for nothing. Celebrity chefs even prepared a "clam feast", mixing, stirring, frying, frying, burning, stewing, making soup and stuffing ... A spectacular table with dozens of ways to eat, boasting endless wisdom. Even some non-Qingdao natives, because they have worked and lived in Qingdao for many years, have irreplaceable feelings for Meretrix meretrix. When I go back to my hometown on holidays, I always bring vacuum-packed clams to entertain my elders, and then I will introduce this kind of clams with thin skin and fat meat, which is unique in the world-at that moment, he (she) seems to be the "childcare" of clams. In 1930s and 1940s, Mr. Liang Shiqiu wrote Essays on Elegant Rooms, in which he proudly said that it was in Qingdao that he first ate the delicious "Xi Stone Tongue" (Qingdao people used to call it sand clam). In his view, clams are "excellent in color, smell and shape" and "have a smooth and soft feeling in their mouths, which really deserves their reputation after tasting them." Mr. Lao She dedicated his emotional book to mussels in his collection of mussels and algae. During his stay in Qingdao, he often walked with his little daughter from his residence in Huangxian Road to the beach in Qianhai to pick up some clams and go home. He wrote, "magic mussels are hard to pick up."
"Catch clams at noon on the 15th day of the first lunar month and catch them at both ends on the 23rd day of the eighth lunar month" is not only the mantra of fishermen to harvest clams, but also the criterion for people at sea to dig clams. When tourists come to Qingdao, they can always see some Qingdao people holding their trouser legs and carrying buckets on the bare beach. They don't care how many clams they harvest, but their expressions are mostly attached to the sea. The tourists were infected and joined the sea chasing team. Although they are unfamiliar and clumsy, the joy they caught cannot be expressed.