A detailed discussion of dried seafood in Cantonese cuisine 細說粤菜中的海味干貨

[Ho Kwok Leung]

Dried seafood
1.
There are many kinds of abalone, including net abalone, woma abalone, Jipin abalone, Shanwei abalone and so on.
Produced in Hewan, Qingdao, Shantou, Shanwei, Hainan, Zhanjiang and Japan in my country.
Features: Net abalone and Woma abalone are soft and smooth, with strong abalone flavor. Jipin abalone
The body is slightly hard and has the smell of abalone. Shanwei abalone has a hard and tough body and a poor abalone flavor.
Shape: Abalone oval, with fine and beaded edges, brownish-yellow color, texture
Fatty. Abalone is shaped like a boat and often has pinholes. This is because it grows on sea rocks.
Inside, use a fishing needle to catch the fish. The lucky abalone pillow is tall and has a hard nature.
Shanwei abalone is mostly small and pale in color.

2, sea cucumber,
There are Pomelo ginseng, Hong Kong stone ginseng, black stone ginseng, plum blossom ginseng, red ginseng, mixed Hong Kong ginseng, etc., which are found in China, the United Kingdom, North Korea and other places.
Features: Radix ginseng and black ginseng are juicy and slippery, with the best quality. Plum Blossom Ginseng
The meat of Hong Kong stone ginseng is thick and smooth, and its quality is second to none. The worse one is mixed Hong Kong ginseng, which has a thin body and thin flesh.
Shape: Radix Panthoris, Black Stone Ginseng and Hong Kong Stone Ginseng are gray and black, with small dots on the body.
Plum ginseng has fleshy thorns on its body. White ginseng is gray-white in color and is shaped like a worm.
Panshen is also like a sow's udder. It is mostly caught on the seabed or hooked, and dried in the ash.

3.
Shark fins include skirt fins, spine fins, wing fins, bone fins, tail fins, hook fins, etc.
Produced in the Indian Ocean, Atlantic Ocean and coastal areas of my country.
Skirt fins include Xisha skirt, Huangsha skirt, Pearl skirt, Yazai hook and Yazai ridge.
The loose wings include tooth picking pieces, black tail hooks, Wuyang hooks, Wuyang slices, white wings, Jinshan hooks, wing piles, hooks, and high tea hooks.
Features: Xisha skirt, soft and smooth wings. The yellow sand skirt has thick and cartilage wing needles, and is regarded as a top quality product like the western sand skirt.
Pearl skirt, only the fish tail has fins and needles can be used to make abalone fins. Neither the spine nor the wings are fins. The largest fins only weigh four or five ounces each. Because the sand is large and thick, it is difficult to wash the wings.
The tooth-picking wings, spine wings, hook wings, and tail wings can all be used as abalone wings.
The wings can be washed and stacked, and both can be used as loose wings.
It has high wings, thick and soft wing needles, and can be called the best among loose wings.
Spoon wings with black tail, soft and slippery wing needles, mostly used for scattering wings.
Wuyang hook has a small wing body, gray skin with small black spots, and can be used as a medium abalone wing.


Various shark fins are made from shark fins.
The best among the skirt sharks is the mudhead shark, followed by the common shark, black shark, pearl shark, white shark, blue shark, etc.
The wings are divided into three parts: the head, two circumferences and the tail circumference, which together constitute one pair.
The ridge near the head is called head circumference.
The ridged wings near the tail are called Erwei,
The end of the tail is called tail.
The shark fin itself has a strong gray smell.
But it is rich in nutrients and is a treasure in the banquet.

4.
Guangdu (squid belly) is produced in China, Africa, and the Indian Ocean.
Shape: Red, white and thick in color, strong in body, long in shape with straight lines, it is "male" (male).
The broad horizontal tattoo circle represents "mother" (female).
The quality is fair, with high yield and thick meat.

5.
There are several kinds of squid, including hanging squid, row squid, Shanwei squid, bamboo leaf squid, Chaoyang squid, etc.
Produced in Japan and my country's Yangjiang, Kowloon, Shanwei and other places.
Shape: Golden in color, with beards on the head, eyes, and clear spine on the belly, thin but strong body.
Features: hanging slices, thin body, transparent color, soft and tender texture, the top grade among squids.
Next is the bamboo leaf squid, which is slightly larger and thicker, with a crisp texture and a rich flavor. The quality of squid removal is poor.

6.
Shiitake mushrooms include shiitake mushrooms, flower mushrooms, northern mushrooms, western mushrooms, Xiangxin mushrooms, and shore mushrooms.
Produced in Guangdong, Guangxi, Jiangxi and other provinces as well as Yokohama and other places in Japan
Shape:
Shiitake mushrooms are shaped like golden threads. They are a kind of fungus that parasitizes on old and decayed trees such as camphor, maple, and vertebrae.
It is rich in protein, fat, calcium, phosphorus, iron and other substances. It is artificially cultivated, picked and processed and baked.
Flower mushrooms, winter mushrooms and fragrant mushrooms grow on the same tree
There are differences in thickness due to climate effects,
The thick one is mushroom, the thin one is fragrant letter,
Those with patterns on their backs are flower mushrooms.
On cold and snowy days, there are more mushrooms and flower buds.
In late spring and early autumn, the climate is warm, sometimes sunny and sometimes rainy, and when we return to the south, there are many fragrant messages.
The flower mushrooms have patterns due to being pressed by snow and frost. They are thick and strong, with exquisite and embossed patterns. They have small white lines on the bottom, good circles, and strong fragrance. They are of the highest quality.
The best mushrooms are thick and dark in color. The best ones are yellow in color and fragrant in flavor.
The northern mushroom produced in northern Guangdong has a young and short stalk, is fragrant and meaty, and is of good quality.
Those produced in Jiangxi, Guangxi and Guizhou are collectively called mushrooms.
The mushroom body is rough, with a frosty white back, and the mushroom pedicle is thick and long. Although the mushroom meat is thick, it is not as fragrant as those produced in northern Guangdong.
Xiang Xin prefers those grown in Heping and Lianping in our province, with yellow color, thin stripes and long pedicles.
The mushroom has a thick body, black color and flowers. It tastes refreshing and smooth, but has no fragrance.

7.
Yuanbei (Yao pillar): There are dried scallops, corner pillars, broken pillars, Enzhou pillars, Qingxin pillars, etc.
Produced in Sunshine, Haikou, China, Yokohama, and Kobe, Japan.
Shape: Yuan column, golden color, Yao column grows with a shell
Features: Sweet, strong and fragrant.

8.
Oysters include dried oysters and raw sun-dried oysters.
Produced in Shajing, Zhongshan, Nantou, Guanghai, Haiyan, Pearl River Delta and other places in Guangdong Province.
Features:
After the oysters are caught in the production area, they are processed and dried to become dried oysters.
Dried oysters have a fresh aroma, and dried oysters are made by stringing bamboo branches in a row and drying them raw, making them smooth and fragrant.

海味干貨
1.
鮑魚, 有網鮑、窩麻鮑、吉品鮑、汕尾鮑等多種。
產於我國合灣、青島、汕頭、汕尾、海南、湛江和日本等地.
特點:網鮑、窩麻鮑軟滑,鮑魚味濃厚.吉品鮑
身稍硬, 也有鮑魚味。汕尾鮑身硬而韌,鮑魚味較差.
形狀: 網鮑橢圓形,邊細起珠, 色澤褐黃, 質地
肥潤。窩麻鮑象艇形,常有針孔,原因是生長在海巖
里, 用魚針鉤捕. 吉品鮑枕高身企、性硬,
汕尾鮑多體小、色淡白.

2,海參,
有婆參,港石參、 烏石參、梅花參,紅參,雜港參等, 應於中國、英國、朝鮮等地。
特點:婆參、烏石參焾而滑, 質量最好。 梅花參
港石參肉厚而滑, 質量次之。 較差的是雜港參,身細而肉薄
形狀: 婆參、烏石參、港石參灰黑,身幼有小點紋。
梅花參身有肉刺.白參色灰白,為蜞乸形.
婆參又象母豬的乳房, 捕捉多在海底或鉤捕, 用灰制曬幹。

3.
魚翅, 有裙翅、脊翅、翼翅、骨翅、尾翅、勾翅等類別,
產於印度洋、 大西洋和我國沿海一帶。
裙翅, 有西沙裙、黃沙裙 、珍珠裙、 牙揀勾、牙揀脊.
散翅有牙揀片、黑尾勾、五羊勾、五羊片、白翅、金山勾、翅堆、勾仔、高茶勾。
特點: 西沙裙, 翅身軟滑。黃沙裙,翅針粗而軟骨, 與西沙裙同稱佳品.
珍珠裙, 只有魚尾才有翅針可作鮑翅, 脊與翼均無翅, 該翅最大的,每只不過四五兩重, 因沙大而粗, 故洗翅較難,
牙揀翅、脊翅,勾翅、尾翅均可作鮑翅用.
翼翅可洗翼片及堆翅, 均可作散翅.
高荼翅,翅針粗而軟滑,堪稱為散翅中之冠。
黑尾勺翅, 翅針軟滑,多作散翅用。
五羊勾,翅身不大, 皮色灰, 有小黑點,可作中鮑翅。


各種魚翅,是鯊魚的翅制做成。
裙翅中最好的是泥頭鯊, 其次是齊口鯊, 黑鯊, 珍珠鯊,白鯊,青鯊等。
翅分頭,二圍.尾圍三部分,合起來才算一副。
近頭部的脊翅叫頭圍,
近尾部的脊翅叫二圍,
尾部末端叫尾。
魚翅本身灰味很大。
但營養豐富,為筵席中的珍品。

4.
廣肚(鰲魚肚),產於中國, 非洲,印度洋一帶。
形狀:色紅白而厚,身結實,長形起直紋是"公"(雄)。
闊形橫紋身圓為"母"(雌)。
質量以公為好, 成率高,肉質厚。

5.
魷魚,有吊片,排魷, 汕尾魷,竹葉魷,朝陽魷等幾種,
產於日本和我國陽江, 九龍, 汕尾等地。
形狀:色澤金黃,頭部有須,眼,肚有明脊骨,身薄而結實。
特點:吊片,身細只,色透明,質地軟嫩,為魷魚中的上品。
次之是竹葉魷,身稍大而厚,質地爽脆味香濃。排魷質量較差。

6.
香菇,有冬菇, 花菇,北菇, 西菇, 香信, 濱菇等幾種。
產幹於廣東, 廣西, 江西等省及日本的橫濱等地
形狀:
香菇形狀如金線, 是一種菌類植物, 寄生於樟, 楓、椎等朽木老樹上,
富含蛋白質、 脂肪、鈣、磷, 鐵等物質,經人工栽培, 采摘後加工焙曬而成。
花菇,冬菇、香信本同一木生長
因氣候影響而有厚薄之分,
厚者為冬菇,溥者為香信,
背有花紋者為花菇.
大冷雪天, 多出冬菇、花姑,
春末秋初,氣候溫暖, 時晴時雨,回南天時, 多出香信。
花菇因被雪霜所壓而起花紋, 身厚結實, 有玲瓏浮突花紋, 底白紋幼,圈口好、香味濃, 為上品。
冬菇以身厚,顏色烏潤為好. 香信以色黃味香為佳。
廣東粵北所產的北菇,蒂幼而短, 味香肉爽,質量較好。
江西、廣西和貴州等地所產的,統稱為西菇,
菇身粗糙, 背起霜白,菇蒂粗長, 菇肉雖厚, 不及粵北產的清香。
香信以我省和平, 連平所產的, 色黃身薄紋粗蒂長為好。
濱菇身厚色黑有花,味爽而帶滑, 但無香味

7.
元貝(堯柱): 有幹貝,角柱、碎柱、恩州柱,清心柱等,
產於我國陽光,海口、日本橫濱、神戶條地。
形狀: 元柱形, 色金黃, 堯柱的生長是有殼衣的
特點: 清甜、味濃 有香味。

8.
蠔豉, 有幹蠔、生曬串蠔,
產於廣東省沙井.中山、南頭,廣海、海燕、珠江三角洲等地。
特點:
生蠔在產地捕取後, 經加工曬過, 便成幹蠔。
幹蠔有鮮香味, 生曬是用竹枝串成一排,由生曬幹, 滑而香