Dried Scallops (Gan Bei)
中国四大海鮮珍味！あらゆるスープを極上に変える「黄金の円柱」
Description
Premium dry goods made by boiling scallop adductor muscles in saltwater and sun-drying. Also called 'Yao Zhu'. Ranked at the pinnacle of Chinese seafood alongside sea cucumber, abalone, and shark fin; a block of intense succinic acid umami. Adding just a bit to congee or soup elevates it to high-end restaurant quality.
Classification: Premium Ingredient, Ingredient, Dry Goods, Gan Bei, Yao Zhu, Scallop, Broth, Umami Bomb
Shops selling Dried Scallops (Gan Bei)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Scallop adductor muscle
- Salt
Instructions
- [Typical Uses]
- [Seafood Congee (Yao Zhu Bai Zhou)]: Boil rehydrated, shredded scallops long-term with rice (Guangdong's premium breakfast).
- Fry in oil with dried shrimp and Jinhua ham as the main ingredient of XO Sauce.
- Add as broth to braised cabbage or radish.
Learn more Substitutes, pairings, tips
Key spices
Intense、elegant ocean umami of succinic acid、and sweetness spreading the more you chew
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP dried scallops (Hokkaido origin is premium)
Pairing
Seafood Congee / Making XO Sauce / Braised Cabbage
Trivia
The ultimate cheat ingredient in Cantonese cuisine, said to 'make any dish delicious'. The soaking liquid is pure liquid umami, so use every last drop in the dish.
Eating tips & etiquette
Extremely expensive, but because the umami is intense, '1-2 pieces per soup' is plenty for home cooking. Rather than soaking in water, placing them in a bowl with Shaoxing wine and steaming for 1 hour is the ultimate way to soften them without losing aroma.
Allergen
Seafood