At six o'clock in the morning in the red island harbor, the sea breeze is mixed with a fresh and salty smell. One after another, the fishing boats made a churning sound and approached the shore. The bulging bags containing clams were hung on the arms and unloaded. The people working on the dock shouted, and those who came to buy things had already stretched their necks and waited. This is what I saw at the scene on March 24. The lively atmosphere was more vibrant than the morning market. This year's clams are 30% larger than in previous years. Although the wholesale price is two yuan per catty higher, there is no way to stop the enthusiasm of those food lovers. Local people told me that now more than 100,000 kilograms are landed every day, and around May Day, it can reach 300,000 kilograms a day. That is the real carnival time to usher in a good harvest. If you are thinking about where to go on May Day, you will definitely not go wrong by coming to Qingdao Hongdao. Go and see for yourself the smell of fireworks when the fishing boats return, and then take this fresh taste into your stomach.
Spicy Fried Clams: Beer’s Best Partner
When it comes to Shandong people’s favorite snacks, spicy fried clams must be at the top of the list. This dish is also one of the top ten special dishes in Qingdao. It is spicy and delicious. Paired with a glass of draft beer, it feels so comfortable. The production method is actually not complicated, the key lies in the early processing. The clams you buy must first be soaked in salt water, add a few drops of sesame oil, and leave them for two or three hours. This is the cleanest way to spit out the sand. After soaking, rinse it several times and drain the water inside. Pour oil into the pot, add shredded ginger, minced garlic, and dried chili pepper segments to release the aroma. If you prefer a stronger taste, you can add a spoonful of bean paste and stir-fry until the red oil comes out. Then add the clams and stir-fry quickly over high heat for a few times. There is no need to add too much seasoning, as the clams themselves have enough flavor. Then cover the pot and simmer for two minutes. When all the clams open their mouths, pour in some light soy sauce, sprinkle with a small spoonful of sugar to enhance the freshness, stir-fry evenly and serve. Eat it while it's hot. The clam meat is both fat and tender, and the spicy and umami flavors complement each other. The more you eat, the more addictive it becomes. A mouthful of clams paired with a sip of wine is the most relaxing moment for Shandong people.
Boiled clams: authentic and fresh
When you come to Qingdao, you must try the extremely pure boiled clams. This way of eating is the best way to taste the original taste of clams, and it is also what local families often make. The method is extremely simple: wash the clams that have spit out the sand, throw them directly into the pot, add a ladle of water, add a few slices of ginger to remove the fishy smell, and boil the water over high heat. Wait until the clams have opened their shells one by one, take them out immediately, and be sure not to overcook them. The clam soup will turn into a milky white color, thick enough to hang on the spoon, and a sip will make your stomach warm. When eating, dip it in some light soy sauce, or some balsamic vinegar, or even not dip it in at all, and you can taste the unique taste of the so-called "the most delicious food in the world". This way of eating puts the quality of the clams to a particularly stringent test. The clams produced in Hongdao have plump and plump meat and contain very little sand. After cooking, the soup is clear and clear, and the flavor is rich and mellow. This is what many old Qingdao people consider to be the "orthodox way of eating".
Clam tofu soup: a heart-warming, stomach-warming home-cooked taste
If you want to eat some hot food, then clam tofu soup will be a good choice. This soup is more common on the dining tables of Shandong people. It has the characteristics of freshness and relief, and is suitable for the elderly and children. The preparation method is also not complicated: first, the clams must be spitted out and washed, then the tofu must be cut into small pieces, and first blanched to remove the beany smell. Put a little less oil into the pot, add enough water after the ginger is sautéed, and when the water boils, add the tofu and cook for five minutes, so that the tofu can fully absorb the soup. Then add the clams and cook over medium heat for three to four minutes, turning off the heat when you see the clams opening. Finally, sprinkle some salt, add chopped green onion and coriander, and the umami flavor will penetrate right into your nose. This soup has the characteristics of high protein and low fat content. The freshness of the clams and the tenderness of the tofu blend together. Drinking a bowl will warm you from your stomach to your heart. It is especially suitable to serve a pot when the weather turns cooler in spring, or when the family sits around for a meal. It is simple to make and can make people feel satisfied!
Now is the season when clams are very plump. The harvest at Hongdao Fishing Port around May Day is even more spectacular. Three hundred thousand kilograms of fresh goods are landed every day, which is full of delicious flavor. Whether stir-fried, boiled or used to make soup, every cooking method can taste the spring of Jiaozhou Bay. Take advantage of the holidays to take a trip to Qingdao, visit the fishing port, find a local restaurant, or make a clam dinner yourself, experience the freshness of this city with the tip of your tongue, and slowly fall in love with Qingdao in the smell of fireworks.
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