Conpoy

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Conpoy
Traditional Chinese	江瑤柱
Simplified Chinese	江瑶柱
Literal meaning	river scallop
Transcriptions Standard Mandarin Hanyu Pinyin jiāng yáo zhù Yue: Cantonese Yale Romanization gōng yìuh chyúh Jyutping gong¹ jiu⁴ cyu⁵
Alternative Chinese name
Traditional Chinese	乾瑤柱
Simplified Chinese	干瑶柱
Literal meaning	dried scallop
Transcriptions Standard Mandarin Hanyu Pinyin gān yáo zhù Yue: Cantonese Yale Romanization gōn yìuh chyúh Jyutping gon¹ jiu⁴ cyu⁵
Second alternative Chinese name
Traditional Chinese	乾貝
Simplified Chinese	干贝
Literal meaning	dried shell(fish)
Transcriptions Standard Mandarin Hanyu Pinyin gānbèi Yue: Cantonese Yale Romanization gōn bui Jyutping gon¹ bui³ Southern Min Hokkien POJ kan-pōe

Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops.^[1] The smell of conpoy is marine, pungent, and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids, such as glycine, alanine, and glutamic acid. It is also rich in nucleic acids such as inosinic acid, amino acid byproducts such as taurine, and minerals, such as calcium and zinc.^{[citation needed]}

Conpoy is produced by cooking raw scallops and then drying them.