Different varieties: scallops and scallops in shellfish are cooked, and their obturator muscles are peeled off, washed and dried in the sun. Yaozhu is the general name of many kinds of dried shellfish, also known as dried shellfish, etc. It is the general name of many kinds of dried shellfish. Different colors: Yuanbei's granular belly is full and golden in color; The color of Yaozhu is bright yellow, and it can't turn black or white. It has a strong umami flavor with hoarfrost. Different shapes: scallops are mostly round; Yao Zhu, on the other hand, is oval with a concave focus.

Yuanbei is a kind of food with high Chinese New Year consumption rate. It is delicious and rich in protein. Yuanbei, because of its delicious taste, is known as the "best seafood" and one of the "eight treasures of seafood". China also produces scallops, with Qingdao as the main producing area, but the grains are generally fine, which are usually used for porridge or soup.

Yaozhu, commonly known as scallop, dried scallop, Jiangyan column, Majia column, Yufan column, Honey Ding, Jiangyao column, etc., pried open a scallop that was only the size of a fingertip in Jiang Yao, which was a treasure of the royal family in ancient times. Yaozhu is rich in protein and a little iodine, and its efficacy is close to that of seaweed and kelp. However, it contains a very rich fragrance, which is more delicious and delicious. No matter whether it is the main ingredient or the ingredient, it can highlight or add to the delicacy of dishes.

Pay attention to the color of Yaozhu when purchasing. The surface is golden yellow, and when it is broken, it is golden or slightly brown inside, which is a sign of freshness; If there is a thin layer of white powder on the surface, it will be air-dried for a long time. This kind of yaozhu can be used to make soup, but the taste of cooking is far less than fresh; Observe whether the surface is complete.