Definition: Abalone is a mollusk that is a popular ingredient in Chinese dishes, particularly in Cantonese cooking. (It is also featured in several Japanese dishes). Abalone is a member of the genus Haliotis, which means sea ear, referring to the flat shell. It is available fresh, dried, or canned. In dried form it must be soaked for several days before using.
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
