Origin:  Japan

Suggested Recipe: Ranging from the refreshing Dried Scallop Luffa soup to body-warming Chicken Stew Soup, Dried Scallop Egg White to Dried Scallop Congee, Dried Scallop is also an indispensable ingredient.   

Cooking Method:  First, cleanse the dried scallop thoroughly and soak them in water for roughly 2 hours. Scoop up the dried scallop, place them into another container and save up the water used for soaking beforehand. Add in ginger extract and Shaoxing Rice Wine to the dried scallop and the water used for soaking. Soak for another 2 hours. The water should cover all the surfaces of the dried scallop. At the same time, soak the garlic in water for roughly 30 minutes, peel the skin and fry the skinless garlic. After soaking the scallop, place the fried garlic on top it and add in water. Steam for around 30 minutes, drain the water away and the scallop is ready to use.    

特色 : 元貝，又稱爲瑤柱。 自清朝以被奉為「海八珍」之一。味道鮮甜，性平，一般群眾均適合食用。含有豐富蛋白質， 鮮香回甘，是昇華菜式鮮味的好幫手。元貝分爲6個等級，越大的元貝營養價值越高。禮盒裝無論是送禮還是自用總皆宜。

食療價值 : 具有滋陰補腎，健脾調中。經常食用更有助補益健身。