Conpoy

A detailed article about Conpoy, a type of dried scallop used in East Asian cuisine.

Conpoy

Dried conpoy

Conpoy is a type of dried seafood product made from the adductor muscle of scallops. It is a common ingredient in Chinese cuisine, particularly in Cantonese cuisine, and is known for its rich umami flavor.

Etymology

The term "conpoy" is derived from the Cantonese word "__" (g_n bèi), which literally means "dried shellfish". In Mandarin, it is referred to as "__" (g_n bèi).

Production

Conpoy is produced by boiling fresh scallops and then drying them. The drying process concentrates the flavor and preserves the scallops for long-term storage. The resulting product is a small, hard, and round piece of dried seafood.

Culinary Uses

Conpoy is used to impart a deep, savory flavor to a variety of dishes. It is often rehydrated before use and can be added to soups, stews, and congee. In Cantonese cuisine, it is a key ingredient in dishes such as XO sauce and is also used in dim sum.

Nutritional Value

Conpoy is rich in protein and contains various vitamins and minerals. It is also a source of omega-3 fatty acids, which are beneficial for heart health.

Cultural Significance

In Chinese culture, conpoy is considered a delicacy and is often used in festive dishes during celebrations such as the Chinese New Year. It is also a popular ingredient in banquet dishes.

Storage

Dried conpoy should be stored in a cool, dry place. It can be kept for several months if stored properly. Once rehydrated, it should be used promptly to maintain its flavor and texture.

Related pages

• Scallop
• Cantonese cuisine
• Dried seafood
• Umami