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Conpoy
Traditional Chinese江瑤柱
Simplified Chinese江瑶柱
Literal meaningriver scallop
Transcriptions
Standard Mandarin
Hanyu Pinyinjiāng yáo zhù
Yue: Cantonese
Yale Romanizationgōng yìuh chyúh
Jyutpinggong¹ jiu⁴ cyu⁵
Alternative Chinese name
Traditional Chinese乾瑤柱
Simplified Chinese干瑶柱
Literal meaningdried scallop
Transcriptions
Standard Mandarin
Hanyu Pinyingān yáo zhù
Yue: Cantonese
Yale Romanizationgōn yìuh chyúh
Jyutpinggon¹ jiu⁴ cyu⁵
Second alternative Chinese name
Traditional Chinese乾貝
Simplified Chinese干贝
Literal meaningdried shell(fish)
Transcriptions
Standard Mandarin
Hanyu Pinyingānbèi
Yue: Cantonese
Yale Romanizationgōn bui
Jyutpinggon¹ bui³
Southern Min
Hokkien POJkan-pōe

Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops.[1] The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.[citation needed]

Conpoy is produced by cooking raw scallops and then drying them.

Terminology

[edit]

Conpoy is a loanword from the Cantonese pronunciation of 乾貝 (gōn bui), which literally means "dried shell(fish)".

Usage

[edit]
Scallops for sale at a market.

In Hong Kong, conpoy from two types of scallops are common. Conpoy made from Atrina pectinata or gōng yìuh (江珧) from mainland China is small and milder in taste. Mizuhopecten yessoensis or sin bui (扇貝), a sea scallop imported from Japan (hotategai, 帆立貝 in Japanese), produces a conpoy that is stronger and richer in taste [citation needed].

As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess.[2] In more recent times its use in cuisine has been elevated to gourmet status. Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces.

XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy. For example, the Lee Kum Kee formulation lists conpoy as the third ingredient on its label.

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Conpoy

View on Grokipedia
from Grokipedia
Conpoy, known in as gānbèi (干贝) and yáozhù (瑶柱), is a traditional preserved product consisting of the dried adductor muscle of scallops, prized in for its intense flavor and nutritional value. It is ranked among the "eight treasures of the sea"—a esteemed list in Chinese gastronomy that includes items like , , and fish maw—and has been consumed for centuries as a valued for both its and benefits, such as replenishing vital in . The production of conpoy typically involves steaming or boiling fresh scallop adductor muscles—often from species like Mizuhopecten yessoensis or Argopecten irradians—before sun-drying or air-drying them, which concentrates their flavors through the Maillard reaction and results in a firm, brownish product with low water content (12–18%) and high protein levels (60–65 g/100 g). This process enhances its shelf life and imparts a marine, pungent aroma, making it a versatile seasoning rather than a standalone food. In culinary applications, conpoy is rehydrated in water or broth to extract its savory essence, commonly shredded and incorporated into dishes like congee, soups, steamed eggs, and stir-fries to elevate umami without overpowering other ingredients. Beyond , conpoy influences and other Asian cooking traditions, where it serves as a key flavor enhancer in stocks and simmered preparations, and its global trade underscores its status as a high-value from regions like , , and coastal . grading of conpoy varies by , color clarity (shiny hues indicate premium grade), and absence of additives, with challenges arising from species substitution in commercial products, prompting the use of for verification.

Overview and Terminology

Definition and Characteristics

Conpoy, also known as dried scallops, refers specifically to the dried adductor muscle extracted from scallops, most commonly the species harvested in regions like , , although other species such as are also utilized, particularly in Chinese markets. This processing transforms the fresh, moist muscle—originally high in water content—into a concentrated form prized for its intense seafood essence. The product exhibits a compact, chewy texture that becomes even more pronounced after , accompanied by a rich, marine aroma infused with notes derived from natural and in the muscle. Color varies by grade and processing method, ranging from golden-brown or pale yellow in high-quality specimens to darker brown shades in lower grades, with top-tier pieces displaying a uniform, firm appearance without looseness or breakage. Sizes are graded by weight per piece; for example, SA (3–5 g), L (8.6–12 g), and GL (≥16 g), with larger sizes often considered more premium for their greater flavor concentration, ensuring consistency in culinary applications. When stored in airtight conditions, typically refrigerated, conpoy remains shelf-stable for several years—often up to five from manufacture—due to its low content of 15–18%, which inhibits microbial growth and maintains . Unlike other dried products that may incorporate whole , , or mixed parts, conpoy is exclusively the purified adductor muscle, emphasizing its role as a standalone flavor enhancer rather than a complete item. This focused composition originated as a preservation technique to extend the usability of scallop muscles beyond fresh seasons.

Names and Etymology

The English term "conpoy" is a transliteration of the Cantonese pronunciation "gon2 baai3" (乾貝), referring to the dried adductor muscle of scallops. In Mandarin Chinese, the same product is commonly known as "gānbèi" (干贝), a direct phonetic equivalent that emphasizes its dried form. These terms derive from the Chinese characters 干贝, where "干" (gān) means "dry" and "贝" (bèi) denotes "shell" or "shellfish," literally translating to "dried shell" and highlighting the preservation method applied to the scallop's muscular component. In Japanese, dried scallops are typically called "hoshi kaibashira" (干し貝柱), combining "hoshi" (干し), meaning "dried," with "kaibashira" (貝柱), which breaks down to "kai" (貝) for "shell" and "bashira" (柱) for "pillar," evoking the cylindrical shape of the adductor muscle. Regional variations in Chinese-speaking areas add nuance to the nomenclature, particularly in Hong Kong and Guangdong province, where "gong1 jiu4 zyu2" (江瑶柱) is prevalent. This term, composed of "jiāng" (江) for "river," "yáo" (瑶) suggesting "jade" or "pearl-like preciousness," and "zhù" (柱) for "pillar," conveys the item's esteemed quality and resemblance to a lustrous pillar, often reserved for high-grade specimens.

History and Production

Historical Origins

Conpoy, or dried scallop adductor muscle, originated as a preservation technique for surplus seafood catches in ancient coastal communities of China and Japan, allowing long-term storage in an era without modern refrigeration. This method leveraged natural drying processes to extend the shelf life of scallops, a practice rooted in broader East Asian traditions of dehydrating marine products for trade and sustenance. The earliest documented references to conpoy appear in Chinese texts from the Qing Dynasty, such as the 1757 materia medica Ben Cao Cong Xin by Wu Yiluo, which describes its medicinal and culinary uses, implying prior informal development among fishing populations along northeastern Chinese coasts. In , conpoy production evolved significantly during the (1603–1868), when dried scallop adductor muscles were harvested abundantly from waters and traded at premium prices, often as sun-dried products that retained a darker hue due to direct exposure without preliminary processing. These early forms served as key exports through ports like , facilitating exchange with China amid restricted foreign trade policies. During the Qing era (1644–1912), Japanese dried scallops entered China via maritime , including junk voyages to , where they were valued for their umami-rich flavor and integrated into , though not formally as tribute items but through commercial networks. The Meiji Period (1868–1912) marked a pivotal shift, with the introduction of steamed and white-dried varieties known as shiraboshi, which improved quality and palatability, establishing the modern standard for conpoy. Post-World War II advancements propelled conpoy's commercialization, particularly in , where improved transportation after the enabled expanded production across Hokkaido regions beyond the limited Soya Bay hub, boosting output from wild and enhanced harvests. In , conpoy production drew from longstanding coastal harvesting traditions in areas like in Province, where natural, unpolluted waters supported cultivation and drying, evolving into a major domestic industry by the late . These developments transformed conpoy from a regional staple into a globally traded , underscoring its enduring role in preserving heritage.

Production Process

Conpoy, the dried adductor muscle of scallops, is primarily harvested from cold-water regions such as the coastal areas of in , including the Okhotsk Sea and the , where water temperatures range from 5-22°C to ensure optimal flavor and texture development. These scallops, often species like , are caught during summer and early autumn when they are at peak quality, and processing begins immediately upon landing to preserve freshness and prevent spoilage. The production process commences with delivery and storage of raw scallops in refrigerated tanks with crushed ice to maintain temperatures below ambient levels, followed by thorough cleaning to remove sand, mud, and impurities using or rinses. A first or step then opens the shells minimally, typically at temperatures around 80-120°C for 1-300 seconds in or brief , allowing for easy shell removal while controlling to avoid clouding from proteins. Shelling is performed by and hand, after which the adductor muscles are cooled, gutted to remove internal organs and membranes, and sorted by size to protect the delicate tissue. Subsequent processing involves a second or to firm the muscles and enhance flavor, boiled at 60-90°C for 15-25 minutes with size-specific salt concentrations, or in Chinese methods, high-pressure at 110-120°C for 1-3 minutes to impart a richer . Some Japanese techniques include immersion in a 0.5-20 wt% solution at -5 to 40°C for 1-60 hours post- to improve preservation and texture. with at 110-250°C for 3-30 minutes may follow to develop color via Maillard reactions, contributing to the desired shiny brown hue in high-quality products. Drying is the critical final stage, reducing to ≤16 wt% for shelf stability; Japanese methods often combine oven at high temperatures (120-130°C for 1-2 minutes initially) with low-temperature controlled at 35-50°C for 24-40 hours or sun- over 3-5 days to achieve a pale, uniform color and subtle flavor. In contrast, Chinese production frequently employs followed by a two-stage process, including conveyor-belt hot air at 120-130°C to reach 30-40% , then stirring with hot sea sand (90-110°C) at a 1:1-5 ratio for 3-5 minutes to yield a more robust, caramelized flavor while minimizing breakage. The entire cycle in Japanese processes can extend nearly a month with repeated sun or machine exposure and resting in wooden containers, adjusted for weather and size. Grading occurs post-drying, evaluating pieces by size, color, defect-free quality, and flavor; in , the Grading Federation applies standards such as first-grade (blue mark) for large, clear, shiny pieces with minimal impurities, while Chinese assessments prioritize complete shape, solid meat, and surface integrity to reduce waste. This meticulous sorting ensures premium conpoy meets traditional benchmarks, with top-grade Japanese products emphasizing low-temperature drying for aesthetic appeal.

Culinary Applications

Preparation Methods

Conpoy, or dried scallops, requires rehydration prior to use in cooking to restore its pliable texture and release its flavors. The most common method involves soaking the pieces in warm or hot water for 30 to 60 minutes, which softens them efficiently while preserving their delicate structure; alternatively, overnight soaking in cold water achieves similar results for those preferring a slower process. Once rehydrated, conpoy is typically shredded to maximize surface area for even flavor distribution in dishes. This is done manually by tearing the softened pieces into fine fibers using clean fingers, a process that enhances the ingredient's contribution without additional tools for small quantities. For larger batches or when a coarser texture is desired, a or can be employed, though hand-shredding remains preferred for its control over fiber length. An alternative preparation, particularly suited for soups, involves whole rehydrated conpoy pieces for 10 to 15 minutes, which tenderizes them while infusing the liquid with concentrated essence. This method bypasses shredding and is ideal when the full pieces are simmered directly into broths. Before , proper storage of dried conpoy is essential to maintain its quality and prevent spoilage. It should be kept in airtight containers in a cool, dry place away from and to inhibit mold growth and preserve potency for extended periods, potentially years. or freezing extends shelf life further, with airtight packaging recommended to avoid color fading or flavor loss.

Common Dishes

Conpoy, or dried scallops, serves as a prized umami enhancer in various Chinese dishes, imparting a subtle sweetness that elevates the overall flavor without dominating other ingredients. Typically, 10-20 grams of conpoy are used per recipe serving 4-6 people, rehydrated and shredded to release their essence during cooking. One signature application is in , or jook, a comforting where conpoy forms the umami base. The rehydrated scallops are simmered with rice for an extended period, infusing the dish with a delicate, savory depth that pairs well with toppings like ginger or . This preparation highlights conpoy's ability to add intense yet balanced notes to simple staples. XO sauce, a luxurious Cantonese condiment, prominently features shredded conpoy alongside chili, dried shrimp, and aromatics like garlic and shallots. Fried together, the conpoy contributes a rich, fermented umami that makes the sauce versatile for stir-fries, noodles, or seafood. Around 140 grams of conpoy are often incorporated into a standard batch, yielding enough to season multiple meals with its potent, sweet-savory profile. In braised dishes such as Buddha's Delight, a festive vegetable medley, conpoy adds subtle depth to the mushroom-infused sauce, enhancing the harmony of ingredients like tofu, mushrooms, and lily buds. The scallops' sweetness complements the earthy flavors, making it a staple in celebratory vegetarian feasts. A key recipe is dried scallop and , where approximately 40 grams of rehydrated conpoy shreds are simmered with and for about 2 hours. This slow cooking extracts the conpoy's essence, creating a nourishing with layered and mild sweetness that supports the tender without overpowering it. Turnip cake, or lo bak go, often prepared for , incorporates 20-25 grams of shredded conpoy into a batter of and . Steamed and then pan-fried, the conpoy infuses the cake with a sweet, oceanic lift that balances the radish's mild bitterness, resulting in crispy edges and a chewy interior ideal for .

Nutritional Profile

Chemical Composition

Conpoy, the dried adductor muscle of , is characterized by a high concentration of macronutrients due to the removal of during . On a dry weight basis, it typically contains 45–65% protein, with some samples reaching up to 65.2 g per 100 g. This represents a significant increase from the approximately 20% protein content in fresh scallop adductor muscle, as drying concentrates the solids. Carbohydrates, mainly in the form of , account for 7–10% (indicated by values of 9.1–10.2%), while fat content remains low at 1–5%, often around 1.4 g per 100 g. The overall caloric density is approximately 320 kcal per 100 g, reflecting its protein-rich profile without excessive energy from fats or sugars. Micronutrients in conpoy are similarly enhanced through concentration, with notable levels of certain amino acids that contribute to its umami flavor. Total free amino acids range from 1350–1668 mg per 100 g, dominated by glycine (39–45% of total free amino acids), taurine (27–34%), and arginine (16–19%), alongside glutamic acid. These levels increase substantially during drying, as glutamate and other umami compounds concentrate 4–5 times relative to fresh tissue due to moisture reduction. Minerals include calcium and phosphorus, often present as calcium phosphate, supporting its nutrient density; premium grades contain no additives, preserving natural composition. Vitamins such as A, B (including B2 and B12), and D are also reported in notable amounts, though specific concentrations vary by scallop species and processing. The process results in 80–90% moisture loss, reducing from about 80% in fresh adductor muscle to 15–18% in conpoy, which enhances overall nutrient density without altering the core biochemical structure in high-quality products. This concentration effect applies across macronutrients and micronutrients, making conpoy a compact source of bioavailable compounds, though exact values can differ based on origin and method (e.g., prior to sun-drying). It also contains high levels of sodium, around 2500 mg per 100 g.

Health Benefits

Conpoy, or dried scallops, is renowned for its high protein content, which constitutes approximately 60-65% of its composition and supports muscle repair and maintenance by providing essential amino acids for tissue synthesis and recovery. Its low fat profile, typically around 1-2% by weight, contributes to weight management by promoting satiety without excessive caloric intake. Additionally, conpoy contains notable levels of vitamins A and D, along with calcium, where vitamin A aids in maintaining vision health through its role in retinal function, and vitamin D combined with calcium supports bone health by enhancing calcium absorption and mineralization. In (TCM), conpoy is classified as having a sweet and salty taste with a slightly warm nature, making it suitable for nourishing yin, tonifying blood, replenishing the , and regulating the and . It is traditionally used to treat conditions such as poor , deficiency with , and . In TCM, it is also used to tonify blood, which may help address . The recommended dosage is 10-25 grams daily, often prepared in decoctions or cooked dishes to maximize its therapeutic effects. Modern research highlights conpoy's antioxidant properties derived from its rich profile, including and , which may help reduce by scavenging free radicals and modulating . Furthermore, dietary intake of protein has been shown to prevent diet-induced while improving lipid profiles, indicating potential benefits for metabolic health. Consumers with allergies should avoid conpoy due to potential allergic reactions.

Cultural Significance

Role in Chinese Traditions

In Chinese traditions, conpoy holds significant festive importance, particularly during celebrations, where it is incorporated into dishes symbolizing prosperity and family unity. For instance, it is a key ingredient in (loh bok goh), a steamed savory dish made with , , and other preserved items, which is customarily prepared and shared among family members to invoke wishes for career advancement and rising fortunes—the Cantonese term "goh" for cake homophonically suggests "tall" or "elevated." Similarly, in the communal one-pot dish , a Hakka-Cantonese specialty served at gatherings, conpoy contributes to the layered representation of abundance, with its coin-like appearance evoking wealth and harmony among participants. Within culinary practices, conpoy has transitioned from a practical preservation method for to a prestigious element in elaborate banquets, underscoring values of and toward guests. Its high cost and intense flavor elevate multi-course meals at weddings, holidays, and social events, where it is often featured in or braised dishes to demonstrate the host's affluence and warmth. Additionally, conpoy is utilized in nourishing soups and , traditionally prepared for family reunions and ancestral rituals, fostering bonds through shared comfort foods that emphasize care and continuity across generations. Symbolically, conpoy embodies notions of treasure and wealth in , derived from its inclusion among the "" (babao)—auspicious motifs representing fortune and rarity—due to its esteemed status as one of the finest delicacies. This connotation aligns with its etymological roots in as a prized "dried ," linking it to and value in southern regional lore. In southern , particularly among communities, it is further valued for its role in , where it is believed to nourish yin energy, support function, and replenish vital , making it a ritualistic choice for maintaining balance during seasonal festivities.

Global Trade and Variations

Conpoy's global trade is centered in , where is the primary producer and a major consumer, with extensive coastal production in regions like . , particularly Hokkaido's Sea fisheries, serves as a major exporter of premium dried scallops, with exports primarily targeting , , and for use in high-end . In 2022, scallop exports to accounted for approximately 56% of Japan's total scallop export value, though the Chinese ban on Japanese seafood imports from August 2023 to November 2025 prompted diversification to other markets such as the and ; the ban was lifted on November 7, 2025, allowing resumption of direct exports. The global dried scallop market was valued at approximately US$317 million in 2024. While meets much of its domestic demand through local production, it imports higher-grade Japanese varieties for luxury applications, reflecting preferences for 's larger, firmer s. These imports supplement China's output, which focuses on more affordable, smaller-grade conpoy for everyday use. Japan's Hokkaido producers employ bottom-culture farming and rotational harvesting to supply consistent volumes, with processing involving brine boiling and slow to achieve moisture levels of 12-16%. Regional variations in conpoy arise from differences in scallop species, harvesting, and drying techniques. Japanese kaibashira, sourced from Hokkaido's scallops, are typically larger (up to 16g per adductor), golden-hued, and milder in flavor with a subtle sweetness and less intense marine aroma due to minimal salting and natural sun-drying. In contrast, Chinese ganbei conpoy, often from smaller species in , appears darker and more robust, with a stronger, concentrated developed through extended drying and occasional light salting, resulting in a chewier texture suited to soups and braises. Outside Asia, conpoy has influenced Western by providing a potent base that enhances dishes like risottos, pastas, and broths, where rehydrated shreds impart deep savory notes without overpowering delicate flavors. Chefs adapt it into boosters for Italian risottos or French variations, bridging Eastern drying traditions with European techniques. Economic dynamics are shaped by rigorous grading systems based on size, firmness, luster, and flavor, with top-grade kaibashira fetching $110-200 per kg due to premium quality and limited supply. Lower grades range from $50-90 per kg, reflecting accessibility for bulk use. challenges persist, including pressures in the that have contributed to stock declines, though Hokkaido's operations maintain MSC certification through managed quotas and eco-friendly farming to mitigate depletion risks.

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