1. Appearance and shape: Scallops: Belong to the shellfish of Jiangyao family. Its shell is pointed and thin, and its shape is mostly triangular, wedge-shaped or fan-shaped. Scallop: It has two shells of almost equal size and is shaped like a fan, hence the name scallop. Its shell is generally rounder, bitterer, and thicker. It is usually distributed in various parts of the world, especially in the coastal areas of Guangdong and Hainan in China.

2. Scallops: The meat is relatively soft and tender, and has the effect of lowering serum cholesterol, including delta 7-cholesterol and 24-methylene cholesterol. These ingredients help inhibit the synthesis and synthesis of cholesterol in the liver. Accelerate the excretion of cholesterol. Scallops: have relatively good chewing and elasticity, high protein content, including alanine, threonine, lysine, histidine, arginine and other amino acids that cannot be synthesized in the human body, as well as umami-flavored glutinous rice. The amino acid content accounts for 7.15. These ingredients make scallops a food rich in nutritional value.

3. Color: Belt: Color is usually white or light yellow. Scallops: come in various colors, including brown, pink, gray, light brown, tawny, reddish brown, apricot, etc.

4. Price: Scallops: much cheaper than scallops.