1. There are more than 1 species of abalone in the world, which are distributed in many countries and regions. The main producing areas are China, Japan, Australia, New Zealand, South Africa, Mexico, the United States, Europe and the Middle East. Haliotis discus hannai Also known as big abalone, black abalone, big abalone and purple abalone, the shell surface is dark brown or semi-turquoise, which is not smooth and has a sense of rock texture. The shell will change color because of raising different algae, so it is also called emerald abalone. Mainly produced in Dalian, Shandong Long Island and the Yellow Sea and Bohai Sea.

2. Haliotis diversicolor: The individuals of Haliotis diversicolor are even, and every 26 are about one catty, which is located in Shihongzhou Island, Zhanjiang, on the north coast of Taiwan Province. Abalone in China is mostly fresh or chilled, which is suitable for cooking methods such as stir-frying and mixing. The meat is delicious and the taste is crisp and tender.

3. Japanese dried abalone. The Excellence of Japanese abalone is related to the Japanese sea area. The deep sea in the northern part of Japan is deep and clear, and the sea water is clean and cold, and abalone grows particularly delicious.

4. abalone in aomori prefecture. The shape is oval, the abalone edge is thin, and the abalone pillow is pearl-shaped. When cut with a knife, you can see that the cross section of raw fish has a net pattern, and the net abalone is soft and sticky when cooked, with golden color and rich flavor.

5. abalone gibbon in Iwate prefecture. Also known as Jipinbao, it is made by abalone master Hirata Goro. This kind of abalone is small, with an obvious line mark in the middle, which is a bit like an ingot, so it is also called "Jinyuan abalone". Golden color is the best, and it tastes more refreshing.

6. abalone in aomori prefecture. Also known as "Hemp abalone", its color is gray and black, and there are small holes on the left and right sides of its body (because the nest hemp mainly grows in cracks in rocks, fishermen can only pick it out with hooks, and these holes have become their symbols. ) Woma abalone is tender and smooth in meat, rich in taste and easy to digest, suitable for the elderly, and some rich people like to eat it as a snack.

7. South African abalone. Also known as Peacock abalone in Hong Kong, it is a very precious species, and South Africans call it Perlemoen (mother of pearls). South African abalone is one of the three rare abalone species that can only be found in South African waters. The back is as beautiful as proud as a peacock. South African abalone has a world-famous delicate taste, the most beautiful texture and shape.

8. Australian green-edged abalone. Abalone with green lips, tender meat, delicious juice, rich taste and elastic taste is suitable for stewing, stir-frying or sashimi, especially stew, which is the favorite abalone variety of diners in southern China and Hong Kong.