Traditional Chinese Name: 乾瑤柱 (gānyáozhù/gon1yiu4cyu5)
Common Name: 干貝 (gānbèi/gon1bui3)
Po Wing Hong sells only the freshest conpoy and offers a variety of sizes for your convenience.
For soups, wash and soak the dried scallops in cold water for at
least 30 minutes. You can reserve the soaking liquid to add into the
soup as the flavors have already been extracted into the water.
An added benefit of using dried scallops is reduction (or elimination) of using salt as they produce enough flavor.