Bao yu 鮑魚
Jul 22nd, '11, 12:19
Bao yu 鮑魚
Cantonese-style braised abalone, with Chinese black mushrooms
Traditional Chinese 鮑魚
Simplified Chinese 鲍鱼
Cantonese Jyutping baau6*1 jyu4
Hanyu Pinyin bào yú
Literal meaning abalone
[show]Transcriptions
Bào yú is the common Chinese name given to abalone and also the dried seafood product produced from the adductor muscle of abalone. In dried form, it is a highly prized and expensive ingredient used in Chinese cuisine. In certain regional Chinese cuisines, its status ranks with such prized ingredients as shark's fin, sea cucumber and bird's nest.
Fresh abalone is rarely used in Chinese cuisine. It is often purchased in dehydrated form and rehydrated prior to cooking. Recently, the use of canned abalone in recipes has risen in popularity.
Unlike Japanese cuisine, only the adductor muscle of the abalone is consumed in Chinese cuisine. Abalone innards are rarely, if ever, used in Chinese cooking.
Sample dishes
Dish with abalone, asparagus and black bean sauce
Cantonese style steamed bao yu in shell
cooked whole abalone with duck feet and pomelo skin
See also
Abalone
Sea cucumber (food)
Shark fin soup
Buddha jumps over the wall
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http://en.wikipedia.org/wiki/Bao_yu
Cantonese-style braised abalone, with Chinese black mushrooms
Traditional Chinese 鮑魚
Simplified Chinese 鲍鱼
Cantonese Jyutping baau6*1 jyu4
Hanyu Pinyin bào yú
Literal meaning abalone
[show]Transcriptions
Bào yú is the common Chinese name given to abalone and also the dried seafood product produced from the adductor muscle of abalone. In dried form, it is a highly prized and expensive ingredient used in Chinese cuisine. In certain regional Chinese cuisines, its status ranks with such prized ingredients as shark's fin, sea cucumber and bird's nest.
Fresh abalone is rarely used in Chinese cuisine. It is often purchased in dehydrated form and rehydrated prior to cooking. Recently, the use of canned abalone in recipes has risen in popularity.
Unlike Japanese cuisine, only the adductor muscle of the abalone is consumed in Chinese cuisine. Abalone innards are rarely, if ever, used in Chinese cooking.
Sample dishes
Dish with abalone, asparagus and black bean sauce
Cantonese style steamed bao yu in shell
cooked whole abalone with duck feet and pomelo skin
See also
Abalone
Sea cucumber (food)
Shark fin soup
Buddha jumps over the wall
-------------------
http://en.wikipedia.org/wiki/Bao_yu
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