An important criterion for the grade of abalone is "head". The so-called "head" refers to a Sima catty (about 0.6 kilograms) in the number of abalone of uniform size, such as 2 heads, 3 heads, 5 heads, 10 heads, 20 heads, etc., the head of the number of the less means that the abalone's head is bigger, the more expensive, so there is also a "money is difficult to buy 2 abalone," said. 1 head, 2 heads, the abalone's head is bigger, and more expensive, so there is also "money is difficult to buy 2 abalone". "The abalone with 1 head and 2 heads are the very best, and it is very difficult to see them. In many abalone to the Japanese net abalone head number is the least, ji ping second, Wo Ma volume is the smallest, the number of heads is also the most.

The head of the abalone is not really a few heads, but a catty abalone have a few. For example: a catty has ten abalone, then this is ten heads of abalone. And a catty of abalone is not five hundred grams, but six hundred and four grams, which is called sima jin.

So the general standard for measuring the grade of abalone is the abalone head. The abalone commonly used in restaurants on the market is usually six to eight heads, and the best abalone with more than two heads is already rare. All are very expensive.

In fact, ordinary abalone is not expensive, a catty is a few tens of dollars, not at all as expensive as imagined. Usually want to eat is also a breeze, now there are a large number of artificial breeding abalone place, so the ordinary abalone actually a catty is not as expensive as crayfish.

Abalone is very nutritious when used in soup, especially when stewed with old hen in abalone chicken soup. The soup collects the freshness of abalone and the pure flavor of chicken soup, and the combination of the two is better than one alone.