Part 2 Dried Products Chinese Ingredients

Chinese dried products, used as either the main ingredient or as a seasoning for more bland ingredients, are regarded as second to none. Abalone, scallops, oysters and shrimp, although delicious fresh, are much richer in taste and more interesting in texture when dried. Bird’s nest, shark’s fin and edible jellyfish actually have no fresh counterpart in Chinese cooking and always have to be reconstituted before cooking.


Bird’s nest

Nests of the swallows of the genus Collocalia, who line their nests with a thick mixture of predigested seaweed, which then dries to a hard, transparent layer.

Pork liver


Duck Liver

Chinese sausages Wind-dried sausages made of pork or pork and duck liver. Both should be cooked before use.

Edible Jellyfish


Edible jellyfish Preserved and dried in salt, the layers must be soaked in frequent changes of water before use.



Shark’s fin

Shark’s fin The cured fin of one of several species of shark. Processed fins (right) are more economical to use.

Abalone

Abalone Firm-fleshed mollusk that is often only available canned. The juice is useful for soups and sauces.

Dried scallops

Dried scallops Deriving their name from the shell’s shape, these mollusks have a deliciously sweet taste.

Dried oyster

Dried oyster Dried and salted, these mollusks add a “smoky” taste to other ingredients.

Dried shrimp

Dried shrimp Dried shelled shrimp of various sizes, frequently used as a seasoning and in stuffing.

This Ingredient Information was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p22'