DRIED SCALLOP, CONCH, CHINESE YAM & JUJUBE SOUP

Dried Scallop, also known as Conpoy or Yiu Chue (瑤柱) in Cantonese, is made from the adductor muscle of fresh scallops that have been steamed and carefully dried.
It has a golden to amber hue, a firm, fibrous texture, and a distinct ocean aroma.
Known for its naturally sweet and umami-rich flavor, it is one of the most beloved ingredients in Hong Kong–style soups and nourishing recipes, adding depth, richness, and natural seafood sweetness to every bowl.

Characteristics and Flavor
Dried Scallop is prized for its deep, savory fragrance and pure, natural sweetness.
When simmered slowly, it releases layers of ocean umami and gentle sweetness, giving the soup a smooth and rounded flavor.
Often referred to as the “essence of the sea,” dried scallop is a staple in festive Cantonese dishes and premium soup blends.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly simmered with lotus seeds, Chinese yam, or Southern jujube to create a richly sweet and flavorful broth, perfect for everyday family nourishment.
• Congee / Comfort Meals: Dried scallop can be cooked with shiitake mushrooms or lean pork to make the well-loved “Conpoy Congee (瑤柱粥)”, famous for its fragrant aroma and delicate, savory taste.
• Home Dishes: Used in dishes like Stuffed Hairy Gourd with Dried Scallop (玉環瑤柱甫), where conpoy is steamed inside tender gourd rings, creating a light yet flavorful home-style delicacy.

Interesting to Know
Among the main origins of dried scallops — China, Japan, and Canada — Japanese Dried Scallops are especially prized.
They are renowned for their:

• Pristine ocean environment, where clear waters and distinct seasonal changes yield scallops with firmer texture and richer taste;
• Meticulous drying process, using slow, low-temperature dehydration and natural air drying to preserve the scallop’s aroma and color;
• Beautiful golden tone, fine fibers, and long-lasting sweetness that release a pure ocean fragrance when cooked.

Because of these qualities, Japanese dried scallops are regarded as a premium ingredient and a signature flavor enhancer in Cantonese soups and high-end restaurants.

*The above information is provided for general ingredient knowledge only.

Dried conch slice refers to conch meat that has been sliced, sun-dried, or oven-dried to create a preserved seafood ingredient. Common types include sea conch and whelk. Once dried, the slices are firm in texture with a golden-yellow or light brown hue and a distinctive ocean aroma. When cooked, they become tender yet chewy, with a naturally sweet and savoury flavour — making them a premium ingredient commonly used in Hong Kong–style soups and seafood stews.

Characteristics
Dried conch slices have a mild, refreshing taste and a balanced nature. When simmered, they release natural umami, producing a clear, rich, and flavourful broth. As they are high in protein and minerals, they are often regarded as one of the most valued dried seafood ingredients in Chinese cuisine.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly simmered with dried scallop, Polygonatum Root, red dates, black dates, or octopus to create layered flavours and seafood aroma.
• Braised Dishes: Often paired with lettuce or tofu for a soft yet bouncy texture — a popular festive banquet dish in traditional Chinese cuisine.
• Nourishing Soup Mix: Ideal for long, slow cooking to bring out deep, natural sweetness, serving as a signature ingredient in Hong Kong–style nourishing soups.

Interesting to Know
Various conch-based products can be found on the market, each with distinct characteristics:

• Frozen Conch Head: Whole conch head preserved by freezing to lock in freshness — suitable for quick cooking.
• Dried Conch Head: Air- or oven-dried with concentrated flavour; requires longer soaking and simmering.
• Dried Conch Slice: Sliced and dried for easier preparation; offers a smooth texture and rich flavour, making it the most common choice for soups.
• Conch Meat: Usually available as ready-to-eat or frozen packs for convenient home cooking.

Among these, dried conch slices are the most popular for soup-making — versatile, aromatic, and capable of bringing out a naturally sweet seafood flavour in every bowl.

*The above information is provided for general ingredient knowledge only.

Southern Jujube is made from red dates that have been steamed, baked, or gently simmered in syrup and then dried.
Its skin is dark brown to black, the texture is soft and chewy, and the flavor is richly sweet with a deep aroma.
Southern Jujube is a common ingredient in Hong Kong–style soups, desserts, and nourishing home recipes, prized for its mellow sweetness and layered fragrance. It is one of the most beloved dried ingredients in traditional Cantonese households.

Characteristics
Southern Jujube has an intense yet balanced sweetness with a naturally fruity aroma.
When simmered, it releases a mellow flavor that enhances the soup’s body and depth.
Compared to red dates, Southern Jujube is darker in color, sweeter in taste, and softer in texture—often regarded as a natural sweetener and flavor enhancer for soups and desserts.

Cooking and Pairing Suggestions

• Soups / Stews: Southern Jujube is often simmered with dried conch, Chinese yam, or lotus seeds for a rich and naturally sweet soup, perfect for everyday family meals.
  In many homes, it is also prepared as a comforting, gently sweet soup enjoyed for its pleasant warmth and flavor.
• Desserts / Sweet Soups: Commonly paired with red dates, longan, and lotus seeds to create aromatic, lightly sweet desserts that are soothing yet not overly rich.
• Teas / Herbal Drinks: Often combined with red dates and honey dates to make “Three-Date Tea (三棗茶)”, a popular, heartwarming drink known for its rich aroma and gentle sweetness.

Interesting to Know
Southern Jujube, red date, and honey date all come from the same fruit but differ in processing and flavor:

• Red Date: Naturally sweet with a light aroma, commonly used in everyday soups and sweet broths. Usually sun-dried or gently dried at low temperature to preserve its delicate fragrance and pure, mellow sweetness.
• Southern Jujube: Dark brown in color with a soft, glutinous texture and a rich, rounded sweetness. Made by steaming red dates and then drying (or occasionally syrup-steeping), resulting in a smooth mouthfeel and a deep, caramel-like aroma. Often used in nourishing soups and traditional desserts.
• Honey Date: Golden to amber in hue, with a sticky, syrupy sweetness and tender texture. Produced by simmering or honey-soaking red dates before drying, it carries a rich, aromatic flavor and serves as a natural sweetener in soups and desserts.

These three varieties—collectively known as “Three Dates (三棗)”—are often brewed together as Three-Date Tea, symbolizing sweet harmony, warmth, and family blessings in Cantonese tradition.

*The above information is provided for general ingredient knowledge only.