Dried Scallop Adductor Muscle Yao Zhu 500g Sun Dried Seafood for Soup and Congee Premium Grade

Dried Scallop, known in Chinese cuisine as Gan Bei or Yao Zhu (瑶柱), is the sun-dried adductor muscle of the scallop, a prized seafood ingredient from Guangdong. Carefully light-sun-dried to preserve natural sweetness, these golden scallop columns are a classic umami-rich addition to Cantonese soups, congee, and braised dishes. Traditionally valued in Chinese food therapy for nourishing yin and supporting digestion, they are a wholesome pantry staple for everyday home cooking.

Key Selling Points

• Premium special-grade dried scallops with moisture content of 5% or less for lasting freshness
• Light sun-dried (dan shai) process preserves natural sweetness without added salt or preservatives
• Rich natural umami flavor that enhances soups, congee, and braised dishes
• 500g family-size pack suitable for regular home cooking
• Sourced from Guangdong, a renowned region for quality Chinese dried seafood

Quality & Sensory

These dried scallop columns typically show a warm golden to amber color with firm, dense texture and visible muscle fibers. They carry a mild oceanic aroma and, when rehydrated and cooked, release a naturally sweet, savory umami taste that enriches broths and rice dishes.

Technical Specifications

Usage Scenarios

• Simmer in slow-cooked soups with pork, chicken, or winter melon for deep savory flavor
• Add to rice congee for a naturally sweet seafood taste
• Steam and shred for use in sauces, stir-fries, or braised dishes
• Include in festive dishes such as Buddha Jumps Over the Wall style broths

Traditional Uses

In Chinese food culture, dried scallops have long been treasured in Cantonese cooking as a premium soup and congee ingredient. Traditionally associated with nourishing yin and tonifying the body in food therapy, they are commonly paired with ingredients like pork bones, chicken, dried shrimp, and shiitake mushrooms. Families often keep them on hand for everyday nourishing broths and celebratory dishes throughout the year.

FAQ Q&A