Conpoy
Conpoy or dried scallop is a type of Cantonese 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 | |||||||||||||||||
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| Traditional Chinese | 江瑤柱 | ||||||||||||||||
| Simplified Chinese | 江瑶柱 | ||||||||||||||||
| Literal meaning | river scallop | ||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 乾瑤柱 | ||||||||||||||||
| Simplified Chinese | 干瑶柱 | ||||||||||||||||
| Literal meaning | dried scallop | ||||||||||||||||
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| Second alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 乾貝 | ||||||||||||||||
| Simplified Chinese | 干贝 | ||||||||||||||||
| Literal meaning | dried shell(fish) | ||||||||||||||||
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Conpoy is produced by cooking raw scallops and then drying them.
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