In Hong Kong, conpoy from two types of scallops are common. Conpoy made from kongyiu (江珧) from mainland China is small and milder in taste. Patinopecten yessoensis or sinpui (扇貝), a sea scallop imported from Japan (hotategai, 帆立貝 in Japanese), produces a conpoy that is stronger and richer in taste.
As with many dried foods, conpoy was originally made as a way to preserve seafood in times of excess. 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, stir fries, stews, and sauces.