Green side full: the lip is green, the meat is tender, rich flavor, mostly used for frozen abalone or soup.

Black side full: the lip is black, this abalone canned into fresh abalone sales, the meat is glutinous sticky teeth.

Brown side abalone: the lip is brown, because of its strong flavor and heavy color into the name, more for the dry abalone.

Categorized by place of origin

Japanese dried abalone: Japan produces three kinds of abalone: net abalone, Yoshihama abalone, Wo Ma abalone, the most prestigious, the king of abalone. Japan is known as the abalone kingdom, the technology of making abalone is quite exquisite.

Net abalone: produced in Aomori Prefecture, Japan, is the top of the abalone, originally from Chiba Prefecture, Japan, due to seawater contamination, now the quality of Aomori Prefecture is better, the shape of the oval was coffee-colored, abalone edges small, abalone zhen bead grain, cooking up soft, smooth, golden color, aroma rich and fresh, with a knife across the abalone can be seen with a mesh pattern, so it is known as the net abalone. It is made by one of the world's most famous abalone masters, Master Hanaya.

Ji Pin abalone: produced in Iwate Prefecture, Japan, by another famous abalone master, Hirata Goro, this abalone is smaller (slightly smaller), shaped like a Yuanbao, abalone pillows edge of the high vertical, the color of the grayish light, and tastes fragrant and refreshing.

Wo Ma abalone: Produced in Aomori Prefecture, Japan, in Omagi, by the abalone teacher, Master Kumagata, this abalone is the smallest, with two holes on the left and right side of the body, because it grows in the crevices of the rocks, and the fishermen catch it with hooks and wear it in the sun dried with seaweed. However, these holes have also become the identification of "Wo Ma". The meat of the abalone is tender and has a strong flavor. With the first two constitute the world's "three famous abalone".

South African dried abalone: produced in South Africa, its quality is second only to Japanese dried abalone, the world's best dried abalone, whether from the shape, meat, or taste and smell are close to the Japanese dried abalone, and the price is much cheaper than the Japanese dried abalone, it is the more favored delicacies of the diners.

In addition, China, Europe, Canada, the United States, the Middle East, Australia and other regions have abalone production, but its quality can not be compared with Japan, South Africa's abalone. The better abalone are: Voma abalone, Jipin abalone, Japanese net abalone, etc. People often eat is generally South African abalone, Australian abalone, and fresh abalone produced in China's Dalian waters.

(2) to the color classification of green side full: the lip is green, tender meat, rich flavor, more frozen abalone or soup. Black side full: lip is black, this abalone canned into fresh abalone sales, meat flavor sticky sticky teeth. Brown side abalone: the lip is brown, because of its strong flavor and heavy color into the name, more for the dry abalone.

(3)Classification of dry abalone according to the form of performance: dry abalone: it is the abalone after dry processing procedures, its characteristics are, long preservation period, so that the transportation, its taste and texture are better than the fresh abalone, and its production method: in the abalone fishing ashore, immediately by the people will be abalone meat from the shell out of the complete, immersed in brine for about a half a day, and then with hot and cold water to wash again and again, and then add brine cooking, and then to bake with charcoal until dry, and then placed in the sun in the sun. After that, it will be baked by charcoal fire to dry, then put it under the sun to dry, and then move it to a cool place to air-dry after reaching the degree of a go, and then repeat these two actions for at least one month to complete, so the key point of abalone's drying process is to remove the shells, cleaning, cooking and exposing to the sun and other processes, which in turn affects the quality of the dried abalone directly.

Frozen fresh abalone: It refers to the fresh abalone after shelling and processing, and then frozen in a hurry, the frozen abalone on the market is partly made from the dead abalone, and the ice will destroy the meat tissue and weight reduction. Therefore, it is difficult to control the quality of abalone.

Fresh abalone: Fresh abalone refers to live abalone, which is cooked and eaten directly in its living state.

Canned abalone: also known as soup abalone, named after the soup in the can, it is fresh live abalone processed and canned immediately to maintain stable quality. Operation program: shelling and cleaning, adding brine, vacuum canning and then high temperature sterilization cooking and other processing programs. Because it is easy to eat without cooking, only heating can be (for home use).

There is another vacuum composite plastic bag of abalone similar to canned abalone, which is transparent and visible, making it easy for people to buy and sell (can be kept for about two years).

Categorized by the form of sale

Dried abalone: it is the abalone that has gone through the dry processing procedure, its characteristic is that it has a long preservation period, so that it can be transported, and its taste and texture are better than that of fresh abalone, and its production method is as follows: after catching abalone on the shore, the meat of the abalone is taken out from its shell completely by human beings and is immersed in the brine for about half a day, and then washed again and again in hot and cold water, and then added to brine and boiled, and then roasted to dryness over charcoal fire, and then soaked in the brine for about half a day. After that, the abalone will be baked by charcoal fire until dry, and then put under the sun, after reaching the level of a go, it will be moved to a cool place for air drying, and then repeat these two actions for at least one month to complete, so the key point of abalone's drying process is the process of removing the shells, cleaning, cooking and exposing to the sun, which in turn directly affects the quality of the dried abalone.

Frozen fresh abalone: It refers to the fresh abalone after shelling and processing, and then frozen in a hurry, the frozen abalone on the market is partly made from the dead abalone, and the ice will destroy the meat tissue and weight reduction. Therefore, it is difficult to control the quality of abalone.

Fresh abalone: Fresh abalone refers to live abalone, which is cooked and eaten directly in its living state.

Canned abalone: also known as soup abalone, named because of the soup in the can, it is fresh live abalone processed and canned immediately to maintain stable quality. Operation program: shelling and cleaning, adding brine, vacuum canning and then high temperature sterilization cooking and other processing programs. Because it is easy to eat without cooking, only heating can be (for home use).

There is another vacuum composite plastic bag similar to the canned abalone, transparent and visible, so it is easy to buy and sell (can be kept for about two years).

(3)Classification by place of origin

Japanese dried abalone: Japan produces three kinds of abalone: net abalone, Jippin abalone, Wo Ma abalone, the most prestigious, abalone in the king of the name. Japan is known as the abalone kingdom, the technology of making abalone is quite exquisite.

Net abalone: produced in Aomori Prefecture, Japan, is the top of the abalone, originally from Chiba Prefecture, Japan, due to seawater contamination, now the quality of Aomori Prefecture is better, the shape of the oval was coffee-colored, abalone edges small, abalone zhen bead grain, cooking up soft, smooth, golden color, aroma rich and fresh, with a knife across the abalone can be seen with a mesh pattern, so it is known as the net abalone. It is made by one of the world's most famous abalone masters, Master Hanaya.

Ji Pin abalone: produced in Iwate Prefecture, Japan, by another famous abalone master, Hirata Goro, this abalone is smaller (slightly smaller), shaped like a Yuanbao, abalone pillows edge high vertical, grayish color, eaten with a strong aroma and crisp taste.

Wo Ma Abalone: Produced in Omagi, Aomori Prefecture, Japan, and made by the abalone teacher, Mr. Kumagata, this kind of abalone is the smallest, with two holes on its body on the left and right side, which is due to the fact that it grows in the crevices of the rocks, and the fishermen catch it with hooks and wear it in the sun by using seaweeds to dry it. However, these holes have also become the logo of "Wo Ma". The meat of the abalone is tender and has a strong flavor. With the first two constitute the world's "three famous abalone".

South African dried abalone: produced in South Africa, its quality is second only to Japanese dried abalone, the world's best dried abalone, whether from the shape, meat, or taste and smell are close to the Japanese dried abalone, and the price is much cheaper than the Japanese dried abalone, it is the more favored delicacies of diners.

In addition, China, Europe, Canada, the United States, the Middle East, Australia and other regions have abalone production, but its quality can not be compared with Japan, South Africa abalone.