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Conpoy

Cantonese dried scallop

Field	Value
title	Conpoy
pic	BCfood17.JPG
t	江瑤柱
s	江瑶柱
p	jiāng yáo zhù
j	gong¹ jiu⁴ cyu⁵
y	gōng yìuh chyúh
l	river scallop
t2	乾瑤柱
s2	干瑶柱
j2	gon¹ jiu⁴ cyu⁵
y2	gōn yìuh chyúh
p2	gān yáo zhù
l2	dried scallop
t3	干貝
s3	干贝
p3	gānbèi
y3	gōn bui
j3	gon¹ bui³
poj3	kan-pōe
l3	dried shell(fish)

Conpoy or dried scallop is a type of Chinese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.

Conpoy is produced by cooking raw scallops and then drying them.

Terminology

Conpoy is a loanword from the Cantonese pronunciation of 乾貝 (), which literally means "dried shell(fish)".

Usage

In Hong Kong, conpoy from two types of scallops are common. Conpoy made from Atrina pectinata or ** (江珧) from mainland China is small and milder in taste. Mizuhopecten yessoensis or ** (扇貝), a sea scallop imported from Japan (hotategai, 帆立貝 in Japanese), produces a conpoy that is stronger and richer in taste .

As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess. In more recent times its use in cuisine has been elevated to gourmet status. Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces.

XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy. For example, the Lee Kum Kee formulation lists conpoy as the third ingredient on its label.

References

Simonds, Nina. (2005). "Food of China". Murdoch Books.
(1999). "Blue Ginger: East Meets West Cooking with Ming Tsai". Clarkson Potter.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

seafood food-ingredients dried-meat

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