海的味道我知道 有人说，给青岛人一张面皮，他们可以把整个大海包进饺子。从常见的鲅鱼、蛎虾、蛤蜊、黄花鱼、墨鱼、鱿鱼、八带、海肠，到小众的海胆、海参、鲍 鱼、扇贝、蛏子、螃蟹、海螺……没有哪种"鲜"，不能变成"馅"。 趁热咬破面皮，汁水迸溅，舌尖上的海味随即绽放。用"时髦"的话来说，它也分前调、中调和尾调。 "一口饺子，半口海"。来青岛，最不可错过的美食，大概就是海鲜饺子了。 前不久，孙燕姿在青岛开演唱会，自曝"吃了很多的水饺"，鲅鱼水饺、鲜虾水饺、墨鱼水饺……光是听到这些名字，歌迷们的口腔就忍不住分泌唾液了。 早在上世纪30年代，梁实秋在青岛吃过"顶精致的一顿饺子"，黄鱼韭黄馅，让他食之难忘，直到晚年仍在回味。 青岛的海鲜饺子究竟有多好吃？有这样几重滋味，咱们一一品来…… 01 前调是鲜，是海的本味。 鲅鱼的野，带着未被驯服的气息，横冲直撞；蛤蜊的嫩，像潮水吻过海滩，清甜透亮；虾仁的弹，仿佛前一刻还在浪里撒欢儿，后一秒便在齿间蹦跳；八 带的韧，藏着搏击风浪的倔强，尽显筋道…… 就像海风扑面而来，这些滋味鲜得不遮不掩、理直气壮。 开海后的丰富渔获（资料图） 图源：闪电新闻 中调是咸，是海的脾气。 海鲜饺子的咸， ...

Group 1 - The article emphasizes the significance of the ocean in shaping human civilization and its role in development, connectivity, and life on Earth [1] - It highlights China's unique position as a country with both land and sea civilizations, and the historical integration of marine culture with agricultural and nomadic cultures [1] - The publication "Marine Culture Eighteen Lectures," edited by Academician Dai Minhan, aims to systematically introduce marine knowledge and culture, emphasizing the ocean's profound impact on human society [1] Group 2 - The article discusses the evolution of marine observation and research methods, illustrated by the search for the Titanic wreck and the successful descent of the "Fendouzhe" manned submersible in the Mariana Trench [2] - It addresses the economic value of the ocean, from fishing to tourism, and the concept of "sustainable blue economy" in the context of global challenges [2] - The book aims to enhance understanding of marine culture and values, fostering interdisciplinary thinking and global perspectives to inspire innovation and proactive engagement with the ocean [2]