Bao yu

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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

Bào yú is the common Chinese name given to what is known elsewhere as abalone, which is esteemed as a high-class ingredient in Chinese cuisine. In certain regional cuisines it is considered one of four high-class ingredients, alongside shark's fin, sea cucumber and bird's nest.

The Chinese rarely use fresh abalone; it is either purchsed dried and then rehydrated before cooking, or canned.

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[edit] Classification

The Chinese classify dried abalone by weight, using a system of 'heads' (Chinese： 头). The number of heads refers to how many abalones would make up a jin, or 600 grams; the smaller the number, the larger and more expensive is the abalone, somewhat like shrimp.

[edit] Varieties

In Hong Kong and China there are a variety of dishes which utilise abalone. Some are quite common, while others are regional if not exclusive to certain restaurants. Dishes made with abalone can range anywhere from moderate to very expensive in price.

A number of cooking styles exist for abalone. The most common technique is braising (Chinese: 燜; pinyin: mèn; Cantonese: mun6), in which prolonged cooking tenderizes and softens the tough meat. There are also steamed and baked abalone dishes. Some are cooked with the shell, and served in a shell-bowl. Amongst these techniques, the cooked texture of the abalone varies widely, from rough to very smooth.

[edit] Side ingredients

The most common ingredients used to add flavor or absorb flavor are Chinese cabbage, dried scallops, straw mushrooms, Chinese black mushroom, and western broccoli.

[edit] Sample dishes

Dish with abalone, asparagus and black bean sauce

Cantonese style steamed bao yu in shell

[edit] See also