Dried Razor Clam (Cheng Gan)
アサリよりも濃厚！豚の角煮を海鮮風味に変える「干しマテ貝」
Description
Razor clam (Cheng Zi) meat extracted, boiled in saltwater, and sun-dried. A highly popular seafood dry good in coastal regions like Fujian and Guangdong. Larger meat than littleneck or shijimi clams; drying draws out the 'succinic acid umami and strong sweetness' unique to shellfish.
Classification: Everyone, Ingredient, Dry Goods, Cheng Gan, Razor Clam, Melon Seed Clam, For Soup, For Braising, Fujian Specialty
Shops selling Dried Razor Clam (Cheng Gan)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Razor clam meat
- Salt
Instructions
- [Typical Uses]
- [Cheng Gan Hong Shao Rou (Razor Clam & Braised Pork)]: Braise rehydrated Cheng Gan meltingly soft with pork belly, star anise, and soy. Pork fat and razor clam seafood broth fuse perfectly.
- [Cheng Gan Pai Gu Tang]: Simmer in a claypot with pork spareribs for a nourishing soup.
Learn more Substitutes, pairings, tips
Key spices
Rich、creamy sweet ocean broth slightly akin to oysters、and a 'dense' bite when chewed
Substitutes at Japanese supermarkets
Can substitute with JP 'Dried Scallops' or 'Canned Boiled Clams' (but lacks razor clam's unique sweetness)
Pairing
Braised Pork (Pork Belly) / Spareribs / Winter Melon
Trivia
Among the basic technique of 'crossing sea dry goods with mountain meat' in Fujian/Cantonese cuisine, it's one of the easiest and most umami-rich ingredients.
Eating tips & etiquette
Looks like slightly brown, plain 'strings', but its potential when braised with pork surpasses dried shiitake.
Allergen
Shellfish