Dried Conch Slices (Xiang Luo Pian)
アワビに匹敵するダシの王様！広東スープに輝く「琥珀色の貝」
Description
A premium seafood dry good made by thinly slicing and sun-drying the meat of large sea snails (conch/whelk relatives) caught in the South China Sea. Cheaper than abalone but possessing 'intense ocean umami and sweetness' rivaling it, highly prized as the ultimate broth material in Cantonese long-simmered soups (Lao Huo Tang).
Classification: Premium Ingredient, Ingredient, Dry Goods, Xiang Luo, Conch, For Soup, Guangdong Cuisine, Lao Huo Tang, Umami Bomb
Shops selling Dried Conch Slices (Xiang Luo Pian)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Large sea snail (Xiang Luo) meat
- Salt
Instructions
- [Typical Uses]
- [Xiang Luo Pai Gu Tang (Conch & Rib Medicinal Soup)]: Simmer Xiang Luo Pian, rehydrated overnight, in a claypot for 2-
- hours with pork spareribs, goji, and yam (Huai Shan). The highest peak of Cantonese mom's flavor fusing pork fat and shellfish umami.
Learn more Substitutes, pairings, tips
Key spices
Rich、sweet broth like combining dried scallops and dried squid、and a 'chewy、snappy' bouncy bite unbroken by braising
Substitutes at Japanese supermarkets
Can substitute with JP 'Dried Scallops' (Hotate), but aroma differs
Pairing
Pork Spareribs / Winter Melon / Chicken Soup
Trivia
The braised Xiang Luo meat isn't just soup dregs; it becomes a premium chewy ingredient like abalone, deliciously eaten dipped in soy sauce.
Eating tips & etiquette
Looks like 'light brown plastic fragments', extremely hard. Gained absolute trust in Guangdong homes, where it's said: 'If you want depth in soup, just add Xiang Luo'.
Allergen
Shellfish