Dry goods & condiments
Dried Scallop
Dried scallop adductor muscle, also called conpoy or 乾貝, usually golden-brown round/cylindrical pieces that separate into fibres.
- 繁體中文
- 瑤柱
- English
- Dried Scallop
- Bahasa Indonesia
- Dried Scallop (瑤柱)
- Tagalog
- Dried Scallop (瑤柱)
What is it?
Dried scallop adductor muscle, also called conpoy or 乾貝, usually golden-brown round/cylindrical pieces that separate into fibres.
How to identify it
Look for round, cylindrical or thick irregular pieces with lengthwise fibres. Colour ranges from pale gold to brown and varies by product.
- Round or thick cylindrical pieces
- Visible lengthwise scallop fibres
- Shreds into long fibres after soaking
Common confusion
瑤柱 is thick and fibrous; 蝦米 shows small curved shrimp bodies.
Common Hong Kong household uses
Used in soups, congee, braises, steamed egg and superior-stock vegetables.
Preparation or handling
Rinse and soak according to the label/recipe, often shred after softening, and cook thoroughly. Use soaking liquid only when the recipe directs.
Storage
Seal against moisture and keep cool or refrigerated as labelled; keep wet utensils out after opening.
Helper tip
Dried scallop is thick, round and fibrous; dried shrimp keeps a small curved shrimp shape. Anyone with mollusc allergy must avoid it.
What Ma’am or Sir may say
買瑤柱，圓粒有纖維嗰種。Buy fibrous dried scallop pieces, not small curved dried shrimp.
Useful market phrase
Please give me 瑤柱; how should this pack be stored after opening?