Sea Grapes with Drunken Clams (Clams possibly Ivory Tellin)
Haiputao Zuijia (literally ""sea grape drunken clams"") is a modern seafood dish primarily served in southern China. The dish features ""sea grapes"" (green caviar), an edible seaweed popular in tropical and subtropical regions, and ""huajia,"" a type of bivalve (mainly Meretrix lusoria) widely enjoyed across China, as its main ingredients. The cooking method typically involves steaming the shellfish with rice wine and aromatic vegetables, with fresh sea grapes added as a garnish. This creates a unique texture and a refreshing ocean flavor. Originating in recent years in coastal cities of Guangdong and Fujian, the dish has become popular in urban restaurants—especially in cities like Shenzhen—as a creative cuisine that incorporates international ingredients into traditional Chinese seafood dishes.
- Taste Rating
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- Price
- 49 Yuan Renminbi
- Meal Date
- 9/16/2024
- Food Travel Log
- Sea World in Shenzhen truly comes alive at night. The vibrant views were spectacular, and the steamed clams I ate were equally breathtaking. The sea grapes burst with sweetness, complementing the coriander and garlic in the rich sake-based sauce, which enhanced the clams’ flavor. The beer was also unbelievably good! Why did I devour it all so passionately? It must be because the chef put their heart into it.
AI Gourmet Analysis
Overview of Umi-Budou Drunken Huajia
Umi-Budou Drunken Huajia (Kaiputao Zui Huajia) is a creative seafood dish primarily served in southern China. Its distinctive feature is the combination of "umi-budou" (sea grapes)—a type of seaweed known for its green caviar-like appearance—and "huajia," a term used for clams, typically Meretrix lusoria, steamed with liquor. This dish applies a modern twist to the traditional seafood cooking cultures of South China, such as Cantonese and Fujian cuisines, and has recently gained popularity in port cities and coastal urban restaurants, especially in places like Shenzhen.
Umi-budou (scientific name: Caulerpa lentillifera) is a type of seaweed prized for its unique popping texture and refreshing taste, widely enjoyed throughout tropical Asia and known as "green caviar" in Okinawa and Southeast Asia. Meanwhile, "huajia" is a generic term for clams much loved across China, generally referring to small species like Meretrix lusoria.
Origin and Development
Huajia (Chinese: 花蛤, Pinyin: Huājiǎ) has long been used in stir-fries, steamed dishes, and other preparations in coastal regions south of the Yangtze River, such as Fujian, Guangdong, Guangxi, and Hainan Island. Classic huajia dishes are typically seasoned with fermented black beans, chili, garlic, and ginger, and cooked quickly over high heat.
The term "drunken" (zui) in Chinese means "to inebriate" or "to marinate/pickle in alcohol," referring to preparation methods like "drunken crab" or "drunken shrimp." Thus, "Drunken Huajia" developed either as a clam dish marinated with alcohol—such as Shaoxing wine—or as a steamed dish flavored with liquor and aromatic vegetables.
In recent years, an increasing number of restaurants in tourist and coastal cities have sought to create unique seafood dishes by incorporating new ingredients. Umi-budou, highly valued in Okinawa and Taiwan, has been adopted as an innovative seafood ingredient in Asia. In places like Shenzhen, chefs have begun to top alcohol-steamed or marinated huajia with umi-budou, producing a modern seafood dish that fuses unique textures and a refreshing, briny taste.
Cooking Methods and Key Ingredients
Main Ingredients
| Name | Characteristics | Origin |
|---|---|---|
| Meretrix lusoria (Huajia) | A small, tender, and flavorful bivalve clam | Southern China, Taiwan, Coastal Japan |
| Umi-budou | Seaweed with a popping texture and subtle salty taste | Okinawa, Taiwan, Coastal Southeast Asia |
| Shaoxing wine or Rice wine | Adds a rich aroma and a refreshing touch of sweetness | All over China |
| Coriander, Garlic, Chili | Add fragrance and heat, enhancing the clam’s flavor | Southeast Asia, All over China |
| Soy sauce-based sauce | A complex blend of sweetness, saltiness, and umami | Widespread in the Chinese-speaking world |
Preparation Process and Cultural Significance
The essence of this dish is careful preparation of fresh huajia, which are steamed with liquor and aromatic vegetables. Chilled umi-budou is lavishly added on top just before serving, creating a contrasting interplay between the hot steamed clams and cool sea grapes. The dish’s appeal lies in the complex harmony of flavors: the bold aroma and depth from Shaoxing or rice wine, the punchy scents of garlic and coriander, and the refreshing popping texture and sea flavor from the umi-budou. These elements combine to create a deeply satisfying seafood experience.
Shenzhen’s Sea World Plaza is known for its cosmopolitan atmosphere and symbolizes the evolving local food culture, which absorbs and transforms cuisines from around the world. The high popularity of this dish at modern Chinese restaurants, such as Jingguang Ewang, reflects consumer preference for a balance between tradition and innovation.
Health and Nutritional Value
Bivalves like Meretrix lusoria are rich in high-quality protein, minerals (iron, zinc, selenium, etc.), and B vitamins, making them attractive as health-conscious ingredients. Umi-budou is also abundant in dietary fiber, calcium, iodine, and has gained attention both within and outside Greater China as a "superfood" in recent years.
Although often prepared with alcohol, most of the alcohol evaporates during cooking, ensuring the dish is a healthy appetizer or small plate enjoyable by all ages.