There is no difference between scallops and scallops. Scallops are commonly known as scallops, dried scallops, Jiang Yaozhu, Majiazhu, jade scallops, honey dices, Jiang Yaozhu, etc. They are actually the product of a variety of shellfish adductor muscle dried products. General term. When prying open a scallop the size of Jiang Yao's fingertips, it was a treasure offered to the royal family in ancient times. The delicious taste is listed as one of the "Eight Treasures of the Sea" and is known as "the best seafood".

Although you can buy them everywhere in supermarkets today, large scallops are still expensive, especially those with a round belly, light yellow color, dry feel and aroma, and a tender, glutinous and fragrant taste. Better.

Extended information:

Pay attention to the color of the Yao Zhu when purchasing. The surface is golden yellow. If you break it open, the golden or slightly brown inside is a sign of freshness; if there is a thin layer of white powder on the surface, it means it has been air-dried for a long time. Such scallops can be used to make soup. But the cooking taste is far less than fresh; observe whether the surface is intact.

Jiang Yao Zhu is a dried product of the adductor muscle of Jiang Yao family shellfish. It is produced in coastal areas such as China and Japan. Its nicknames include "Jiang Yao Zhu", "Qian Yao Zhu", "Zong Gu", "Jiao Dao Zi" and "Hai Hong". The columnar muscles of "Vest-column" and others are larger than that of "Dry Scallop", but the muscle fiber is thicker and the flavor is inferior to that of "Dry Scallop".

Fresh clams, also known as "Xi Shi tongue", "Minjiang clams", etc., are dried products of the adductor muscle of sea mussels from the family Sacidae. They are the most famous ones produced along the coast of Fujian. Their umami taste is similar to that of "dried scallops". "similar.

Reference: Baidu Encyclopedia-Yao Zhu