Dried Scallop (Conpoy)
What it is
The dried adductor muscle of the scallop — small amber discs that are among the most concentrated umami ingredients in Chinese cooking, and one of the most expensive.
How it's made
Scallop adductor muscles are salted, cooked, and sun-dried until hard and golden, sorted by size and grade.
Flavor profile
Sweet, intensely savory, faintly briny; rehydrated, it shreds into delicate, flavor-packed threads.
Culinary uses
Rehydrated (soaked, then steamed) and shredded into XO sauce, congee (conpoy congee), soups, braises, fried rice, and steamed egg. A luxury seasoning-protein that perfumes whatever it's cooked in.
Regional variations
Graded by size and origin; larger, intact discs command premium prices and are a banquet and gifting ingredient.
Cultural & historical context
A high-status dried-seafood ingredient in Cantonese cuisine, central to the dried-goods (nam pak hong) shops of Hong Kong and a symbol of culinary generosity at banquets and New Year.
Reference notes
Tags: `dried`, `scallop`, `umami`, `luxury`, `chinese`. Related: dried abalone, dried oyster, jinhua ham. Cuisine: Chinese (Cantonese). Links → XO Sauce, Congee, Dried Abalone.