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Clamshell Hui’s clam soup dumplings have been crowned the “freshest under heaven” online: every perfectly pleated pouch hides at least twenty clam meats, while the pork-and-cabbage filling is lifted with pure clam liquor. The wrapper—spinach, sweet-potato starch, and native-rice slurry—chews soft and springy; one bite releases sweetness, brine, and snap. Fame arrived overnight, letting Hui offload his oversupply of farmed clams. Owner Lin Chu-fei then joined the “Field Mamas” program and spun out a line of seafood snacks. “In Taixi we polyculture,” she explains. “Clams graze plankton, fish and shrimp eat algae—maximum profit from one pond.” Using her own clams, milkfish, brine shrimp, and oysters, she built a boisterous menu of ocean-flavored bites.