| 词条 | Conpoy |
| 释义 |
|title=Conpoy |pic=BCfood17.JPG |t=江瑤柱 |s=江瑶柱 |p=jiāng yáo zhù |j=gong1 jiu4 cyu5 |y=gōng yìuh chyúh |l=river scallop |t2=乾瑤柱 |s2=干瑶柱 |j2=gon1 jiu4 cyu5 |y2=gōn yìuh chyúh |p2=gān yáo zhù |l2=dried scallop }} Conpoy or dried scallop is a type of Cantonese dried seafood product 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|date=June 2013}} Conpoy is produced by cooking raw scallops and then drying them. TerminologyConpoy is a loanword from the Cantonese pronunciation of 乾貝, ({{zh|cy=gōnbui|p=gānbèi|first=j}}), which literally means "dried shell(fish)". UsageIn Hong Kong, conpoy from two types of scallops are common. Conpoy made from Atrina pectinata or Gongyiu (江珧) from mainland China is small and milder in taste. Patinopecten yessoensis or Sinbui (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|date=June 2013}}. As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess.[2] In more recent times its use in cuisine has been elevated to gourmet status.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{{portal|Food}}{{div col|colwidth=30em}}
References1. ^{{cite book|last=Simonds|first=Nina|title=Food of China|url=https://books.google.com/books?id=-9XWQrpbLAgC&pg=PA289|accessdate=12 January 2011|date=2005-06-20|publisher=Murdoch Books|isbn=978-1-74045-463-6|page=289}} {{Dried fish and seafood}}{{Use dmy dates|date=February 2011}}2. ^{{cite book|last1=Tsai|first1=Ming|last2=Boehm|first2=Arthur|title=Blue Ginger: East Meets West Cooking with Ming Tsai|url=https://books.google.com/books?id=SdTF3KznjJ0C&pg=PA7|accessdate=12 January 2011|date=1999-11-09|publisher=Clarkson Potter|isbn=978-0-609-60530-1|page=7}} 3 : Seafood|Food ingredients|Dried meat |
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