Bao yu, or abalone, is a prized delicacy in China, often served at celebrations and weddings. It can be eaten raw, dried, canned, or smoked, and is typically prepared in soups or fried. Due to slow growth, many countries have laws against mass harvesting.
Bao yu is the term used in China to describe abalone, a type of sea snail that lives in a shell and is enjoyed as food. Abalone can be eaten raw, dried, canned, or smoked. It can be cooked in soups, mixed with rice or fried. In China, abalone is often served at large parties, weddings and other events. There is a heavily sinewy foot attached to the abalone’s body which is usually removed and dried to be eaten later as a delicacy.
The abalone lives on the bottom of coastal waters in areas where it can find protection in rocks. It grows slowly, taking six to eight years to reach full maturity. For this reason, many countries have passed laws prohibiting the mass harvesting of these molluscs. While not as rare as some other sea creatures, bao yu is rare enough to command a high price in Asia.
The rarity of bao yu historically has limited its consumption to an experience for royalty. Improved fishing techniques and trade have increased supplies of abalone so that a larger public can enjoy it. The subsequent development of the canning process finally brought Bao Yu within the reach of the majority of the population.
During celebrations and holidays, bao yu is almost always on the menu. It can be given as a gift or sent to relatives abroad. It is an expected part of the festivities and is included in most celebratory banquets.
The way bao yu is prepared in China is different from how it is prepared in some other Asian countries. The canned variety of shellfish is what is most often used in Chinese cooking. The fresh or live variety is rarely seen and the innards are almost never used.
In Cantonese cuisine, bao yu can be treated in a number of ways. A classic dish is a simple dried abalone soup with asparagus. Using dried abalone in soups is traditional because it takes several hours of boiling for the meat to become soft again. If not used in a soup, dried abalone must be soaked for several days to be edible.
Deep-frying bao yu is also a typical preparation. Usually done with the canned variety, the frying process needs to be carefully timed. The abalone needs to be fried for a minute or less. Cooking it too long makes it tough, and not cooking it long enough could result in an odd texture and fishy taste, especially when using the canned variety.
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