My hometown, Qingjun, is a small town, clean and lazy.
In summer, the neighboring city to the east faces the sea, so a large amount of seafood will be shipped in. I don't remember the names of those shells anymore. Only the old shop Lao Tao Zhai would start to introduce a seasonal dish that I still can't forget - using large, round shells and steaming soup dumplings with full soup inside, not only the usual crab roe, crab meat, egg yolk, etc. Ingredients like this, as well as the pink and tender mussel meat, are put in whole. Some are as round as He's Bi, and some have two rounded corners like a rabbit. As for the taste, because it is cooked with the old gourmet's unique broth, it is simply unreasonably delicious!
At that time, I was still young. After graduating from middle school and staying at home, I often asked for some pocket money, so I went to the old gourmet's house to sit and eat one. I looked at the slightly opened shells revealing the white and tender soup dumplings, which were served by the smiling boss Lao Tao. I started to love and hate the fresh and hot food again, and could not put down my mouth.