also known as conpoy (乾貝 / 干貝), is a traditional Chinese delicacy made by preserving fresh scallops through sun-drying or low-heat dehydration.

• Concentrated Flavor – Drying scallops intensifies their natural umami (savory) taste, making them a prized ingredient for soups, sauces, and congee. They add a deep, rich seafood flavor without overpowering other ingredients.

• Long Shelf Life – Compared to fresh scallops, dried scallops can be stored for months (sometimes years) if kept in a cool, dry place. This made them valuable historically as a trade good.

• High Nutritional Value – They are rich in protein, low in fat, and contain amino acids (like taurine) that are believed to support heart and liver health.

• Rehydration Required – Before cooking, dried scallops need to be soaked in water to soften. The soaking liquid itself becomes a flavorful broth that’s often used in the dish.

• Adding a few pieces of dried scallops in everyday dishes such as soups and stir fry is an economical way to add umami to any dish

• In Cantonese cuisine, dried scallops are often used in banquet dishes, stir-fried vegetables, XO sauce, and festive meals. Large, high-quality conpoy can be quite expensive.