Bao yu

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Bao yu
Cantoneseabalone.jpg
Cantonese-style steamed abalone
Course Main dishes
Place of origin China
Main ingredients abalone
Variations see text
Cookbook:Bao yu  Bao yu
Bao yu
Traditional Chinese 鮑魚
Simplified Chinese 鲍鱼
Cantonese Jyutping baau6*1 jyu4
Hanyu Pinyin bàoyú
Literal meaning abalone

Bao yu (traditional Chinese: 鮑魚; simplified Chinese: 鲍鱼; Jyutping: baau6 jyu4) 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 priced 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[edit]

See also[edit]