si1 ham1螄蚶蛳蚶
Jyutpingsi1 ham1
Yalesī hām
Definition
Blood cockle; an edible clam with red flesh and a shell covered in brown hair.
colloquialfood
How it's used
Often associated with late night dining or drinking sessions in local dai pai dongs. The preparation usually involves a quick blanching in boiling water so the inside remains rare and bloody, which is considered the ideal texture by enthusiasts. It is a polarizing food item due to its appearance and the specific way it is served.
Measure word
dip2碟dípExamples
Related words
Common mistake
Be careful not to confuse this with regular clams or mussels, as the preparation method is very specific to this species. It is also important to note that consuming them raw or undercooked carries a higher health risk compared to other types of shellfish.
Grammar color guide
Noun
Verb
Adjective
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Classifier
Particle
Connector
Grammar guides
- Directional complementsThe small words added after a verb to show direction of movement, like up, down, out, in, and back. Common in everyday Cantonese.
- DemonstrativesThis and that with 呢 and 嗰, the personal pronouns, and how 哋 turns I, you, and he into we, you all, and they.
- Resultative complementsSticking a result word onto a verb to show how it turned out, like eat until full or look and find. A productive everyday pattern.
