# Conpoy

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{{short description|Cantonese dried scallop}}
{{More citations needed|date=December 2009}}
{{Use dmy dates|date=July 2020}}
{{Infobox Chinese
|title='''Conpoy'''
|pic=BCfood17.JPG
|t=江瑤柱
|s=江瑶柱
|p=jiāng yáo zhù
|j=gong¹ jiu⁴ cyu⁵
|y=gōng yìuh chyúh
|l=river scallop
|t2=乾瑤柱
|s2=干瑶柱
|j2=gon¹ jiu⁴ cyu⁵
|y2=gōn yìuh chyúh
|p2=gān yáo zhù
|l2=dried scallop
|t3=干貝
|s3=干贝
|p3=gānbèi
|y3=gōn bui
|j3=gon¹ bui³
|poj3=kan-pōe
|l3=dried shell(fish)
}}

'''Conpoy''' or '''dried scallop''' is a type of Chinese dried [seafood](/source/seafood) product that is made from the [adductor muscle](/source/Adductor_muscle_(Bivalvia)) of [scallop](/source/scallop)s.<ref name="Simonds2005">{{cite book|last=Simonds|first=Nina|title=Food of China|url=https://books.google.com/books?id=-9XWQrpbLAgC&pg=PA289|year=2005|publisher=Murdoch Books|isbn=978-1-74045-463-6|page=289}}</ref> The smell of conpoy is marine, pungent, and reminiscent of certain [salt-cured meat](/source/salt-cured_meat)s. Its taste is rich in [umami](/source/umami) due to its high content of various free [amino acid](/source/amino_acid)s, such as [glycine](/source/glycine), [alanine](/source/alanine), and [glutamic acid](/source/glutamic_acid). It is also rich in [nucleic acid](/source/nucleic_acid)s such as [inosinic acid](/source/inosinic_acid), amino acid byproducts such as [taurine](/source/taurine), and minerals, such as [calcium](/source/calcium) and [zinc](/source/zinc).{{Citation needed|date=June 2013}}

Conpoy is produced by cooking raw scallops and then drying them.

==Terminology==
''Conpoy'' is a [loanword](/source/loanword) from the [Cantonese](/source/Cantonese) pronunciation of 乾貝 ({{zh|cy=gōn bui|labels=no}}), which literally means "dried shell(fish)".

==Usage==
thumb|left|Scallops for sale at a market.
In [Hong Kong](/source/Hong_Kong), conpoy from two types of scallops are common. Conpoy made from ''[Atrina pectinata](/source/Atrina_pectinata)'' or ''{{zh|cy=gōng yìuh|labels=no}}'' (江珧) from mainland [China](/source/China) is small and milder in taste. ''[Mizuhopecten yessoensis](/source/Mizuhopecten_yessoensis)'' or ''{{zh|cy=sin bui|labels=no}}'' (扇貝), a sea scallop imported from [Japan](/source/Japan) (''hotategai'', 帆立貝 in Japanese), produces a conpoy that is stronger and richer in taste {{Citation needed|date=June 2013}}.

As with many dried foods, conpoy was originally made as a way to preserve [seafood](/source/seafood) in times of excess.<ref name="TsaiBoehm1999">{{cite book|last1=Tsai|first1=Ming|last2=Boehm|first2=Arthur|title=Blue Ginger: East Meets West Cooking with Ming Tsai|url=https://books.google.com/books?id=SdTF3KznjJ0C&pg=PA7|year=1999|publisher=Clarkson Potter|isbn=978-0-609-60530-1|page=7}}</ref> In more recent times its use in cuisine has been elevated to gourmet status. Conpoy has a strong and distinctive flavor that can be easily identified when used in [rice congee](/source/rice_congee), stir fries, stews, and [sauce](/source/sauce)s.

[XO sauce](/source/XO_sauce), a [seasoning](/source/seasoning) used for frying vegetables or seafoods in [Cantonese cuisine](/source/Cantonese_cuisine), contains significant quantities of conpoy.  For example, the [Lee Kum Kee](/source/Lee_Kum_Kee) formulation lists conpoy as the third ingredient on its label.
{{-}}

==See also==
{{portal|Food}}
{{div col|colwidth=30em}}
* {{annotated link|Budu (sauce)|Budu}}
* {{annotated link|Dried shrimp}}
* {{annotated link|Fish sauce}}
* {{annotated link|Delicacy#Delicacies|List of delicacies}}
* {{annotated link|List of dried foods}}
* {{annotated link|Padaek}}
* {{annotated link|Saeu-jeot}}
* {{annotated link|Shrimp paste}}
* {{annotated link|Smoked scallop}}
{{div col end}}

==References==
{{Reflist}}

{{Dried fish and seafood}}

Category:Seafood
Category:Food ingredients
Category:Dried meat

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Adapted from the Wikipedia article [Conpoy](https://en.wikipedia.org/wiki/Conpoy) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Conpoy?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.