中國乾貝

味道濃郁，帶有海洋的獨特香味，猶如一顆肉湯塊，口感鮮美，自帶鮮香。是廣東菜肴中常見的食材，也是XO醬的主要原料之一。使用前，將乾貝輕輕沖洗幾次，然後在自來水中浸泡2至3小時，瀝乾水分。也可以將其撕成小塊，以增加菜肴的風味。可密封保存在冰箱中長達一年，也可冷凍保存更久。

Chinese dried scallop, known for its rich and distinctive oceanic aroma, delivers an intense flavour like a savory broth cube, naturally enhancing dishes with its freshness. A staple in Cantonese cuisine and crucial for XO sauce, it requires simple preparation: rinse gently several times, soak in tap water for 2 to 3 hours, and drain. For an extra burst of flavour, tear it into small pieces before adding to dishes. To preserve freshness, seal and refrigerate for up to a year or freeze for extended storage.