---
title: "Razor Clam in Egg (蛏抱蛋)"
description: "Razor Clam in Egg is a traditional home-style dish from Fuzhou, Fujian. Razor clam meat is coated in egg batter and pan-fried until crispy outside and tender inside, with the savory aroma of onion and light soy sauce. Razor clams are rich in high-quality protein and trace minerals such as zinc and iron, making a nutritionally balanced pairing with eggs. The difficulty level is moderate — you need to master the pan-frying heat, but the steps are not complicated. It takes about 30 minutes to serve."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_cheng-bao-dan.jpg"
url: "https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/"
---

# Razor Clam in Egg

**蛏抱蛋 · chēng bào dàn**

> Time: 30 min · Difficulty: Medium · Calories: 1229 kcal · Serves: 1 serving · Category: [Seafood](https://cookbook.cn-trending.com/c/aquatic/) (水产)

Razor Clam in Egg is a traditional home-style dish from Fuzhou, Fujian. Razor clam meat is coated in egg batter and pan-fried until crispy outside and tender inside, with the savory aroma of onion and light soy sauce. Razor clams are rich in high-quality protein and trace minerals such as zinc and iron, making a nutritionally balanced pairing with eggs. The difficulty level is moderate — you need to master the pan-frying heat, but the steps are not complicated. It takes about 30 minutes to serve.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_cheng-bao-dan.jpg)

## Ingredients

- 200 g Razor clams (蛏子) — per serving
  - Tip: Choose live razor clams that have been properly purged of sand and have intact shells.
- 2 pieces Eggs (鸡蛋) — per serving
  - Tip: Use fresh free-range eggs for better flavor.
- 100 ml Cooking oil (食用油) — per serving
  - Tip: Use a mild-flavored cooking oil, such as rapeseed oil or peanut oil.
- 0.25 pieces Onion (洋葱) — per serving
  - Tip: Red onion has a stronger aroma and is well suited for pan-frying.
- 20 g Starch (淀粉) — per serving
  - Tip: Cornstarch or regular starch can both be used.
- 5 ml Light soy sauce (生抽) — per serving
  - Tip: Use brewed light soy sauce to enhance the savory flavor.
- 5 ml Chicken bouillon powder (鸡精) — per serving
  - Tip: Used to enhance umami; adjust to taste.
- 5 ml Cooking wine (Shaoxing) (料酒) — per serving
  - Tip: Used to remove the fishy smell from seafood.

## Tools

Saucepan, Large bowl, Wok, Spatula, Slotted spoon, Cleaver / chef's knife, Cutting board

## Method (4 steps)

1. **Blanch and Shell** — Bring water to a boil, add the razor clams, blanch for 2 minutes, then remove, shell, and place in a large bowl.
   - Duration: 5 min
   - Tip: Do not blanch for too long, or the razor clam meat will become tough.
   ![Step 1: Blanch and Shell](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_1.jpg)
2. **Season and Stir** — Add onion, light soy sauce, cooking wine (Shaoxing), chicken bouillon powder, and starch to the large bowl, then stir thoroughly.
   - Duration: 2 min
   - Tip: Chop the onion into fine mince for better blending with the razor clams.
   ![Step 2: Season and Stir](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_2.jpg)
3. **Mix in Egg** — Crack 2 eggs into the large bowl and continue stirring.
   - Duration: 1 min
   - Tip: Stir until the egg batter evenly coats every piece of razor clam meat.
   ![Step 3: Mix in Egg](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_3.jpg)
4. **Pan-fry to Finish** — Heat oil in a wok, pour in the razor clams from the bowl, pan-fry until one side is golden, then flip and continue pan-frying.
   - Duration: 7 min
   - Tip: Watch the heat while pan-frying — keep it on medium-low to avoid burning the outside while the inside remains raw.
   ![Step 4: Pan-fry to Finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_4.jpg)

## Tips

- More often, locals in Fuzhou use water chestnuts (to cut through richness) and potatoes (to absorb oil), but due to availability issues during the pandemic, pineapple was used instead.
- Fujian cuisine leans sweet; if you are not used to it, you can skip the sugar.
- You can tap the lean meat pieces with a spoon and listen for a sound to judge whether the meat is fully cooked through.

## Overview image

![Razor Clam in Egg — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_cheng-bao-dan_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/aquatic/蛏抱蛋/蛏抱蛋.md

## Related recipes

- [Braised Sea Cucumber with Scallions](https://cookbook.cn-trending.com/r/aquatic_cong-shao-hai-shen/)
- [Pan-Fried Argentine Red Shrimp](https://cookbook.cn-trending.com/r/aquatic_gan-jian-a-gen-ting-hong-xia/)
- [Wasabi Butter Macrobrachium Shrimp](https://cookbook.cn-trending.com/r/aquatic_jie-mo-huang-you-luo-shi-xia/)
- [Steamed Sea Bass](https://cookbook.cn-trending.com/r/aquatic_qing-zheng-lu-yu/)

---

```json
{"@context":"https://schema.org","@type":"Recipe","name":"Razor Clam in Egg","alternateName":"蛏抱蛋","description":"Razor Clam in Egg is a traditional home-style dish from Fuzhou, Fujian. Razor clam meat is coated in egg batter and pan-fried until crispy outside and tender inside, with the savory aroma of onion and light soy sauce. Razor clams are rich in high-quality protein and trace minerals such as zinc and iron, making a nutritionally balanced pairing with eggs. The difficulty level is moderate — you need to master the pan-frying heat, but the steps are not complicated. It takes about 30 minutes to serve. 蛏抱蛋是福建福州一带的传统家常菜，蛏肉裹着蛋液煎得外酥里嫩，带着洋葱和生抽的咸鲜香气。蛏子富含优质蛋白和锌、铁等微量元素，与鸡蛋搭配营养均衡。制作难度适中，需掌握煎炸火候但步骤不繁琐，预计 大约 30 分钟就能端上餐桌。","recipeCategory":"Seafood / 水产","recipeCuisine":["Fujian","Chinese"],"keywords":"Fujian, Fujian home cooking, Seafood, Egg, 闽菜, 福建家常菜, 海鲜, 鸡蛋","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_cheng-bao-dan.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"1229 kcal"},"totalTime":"PT30M","recipeYield":"1 serving","recipeIngredient":["200 g Razor clams","2 pieces Eggs","100 ml Cooking oil","0.25 pieces Onion","20 g Starch","5 ml Light soy sauce","5 ml Chicken bouillon powder","5 ml Cooking wine (Shaoxing)"],"recipeInstructions":[{"@type":"HowToStep","name":"Blanch and Shell","text":"Bring water to a boil, add the razor clams, blanch for 2 minutes, then remove, shell, and place in a large bowl.","url":"https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/#step-1","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_1.jpg"},{"@type":"HowToStep","name":"Season and Stir","text":"Add onion, light soy sauce, cooking wine (Shaoxing), chicken bouillon powder, and starch to the large bowl, then stir thoroughly.","url":"https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/#step-2","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_2.jpg"},{"@type":"HowToStep","name":"Mix in Egg","text":"Crack 2 eggs into the large bowl and continue stirring.","url":"https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/#step-3","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_3.jpg"},{"@type":"HowToStep","name":"Pan-fry to Finish","text":"Heat oil in a wok, pour in the razor clams from the bowl, pan-fry until one side is golden, then flip and continue pan-frying.","url":"https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/#step-4","image":"https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_cheng-bao-dan/step_4.jpg"}],"mainEntityOfPage":{"@type":"WebPage","@id":"https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/"}}
{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https://cookbook.cn-trending.com/"},{"@type":"ListItem","position":2,"name":"Seafood","item":"https://cookbook.cn-trending.com/c/aquatic/"},{"@type":"ListItem","position":3,"name":"Razor Clam in Egg","item":"https://cookbook.cn-trending.com/r/aquatic_cheng-bao-dan/"}]}
```