nai4 ham1泥蚶
Jyutpingnai4 ham1
Yalenàih hām
Definition
Blood cockle, a species of arc clam.
colloquialfood
How it's used
Blood cockles are a traditional delicacy often served blanched in Cantonese cuisine, particularly in Chiu Chow style restaurants. They are known for their distinct red fluid, which is why they are sometimes colloquially referred to as blood clams. They are often served with a spicy garlic and vinegar dipping sauce to balance their rich, metallic flavor.
Measure word
dip2碟dípExamples
The blood cockles at this shop are very fresh.
Related words
Common mistake
Be careful not to confuse these with regular clams, as they have a very specific texture and flavor profile that some people find polarizing. They must be thoroughly cleaned and properly blanched to avoid food safety concerns.
Grammar color guide
Noun
Verb
Adjective
Adverb
Pronoun
Classifier
Particle
Connector
Grammar guides
- NegationHow to say no, not, didn't, and don't in Cantonese. The four main negation words and when to use each one.
- Numbers and moneyCounting, talking about money, and asking how much things cost. Includes the two words for two and the everyday words for dollars and cents.
- Aspect markersCantonese has no tenses, but it does have aspect markers. Learn how zo2, gwo3, gan2, and hai2 dou6 show completion, experience, and ongoing action.
