Dried seafood plays a very significant role in Chinese cuisine, and it is considered a tradition to serve these delicacies during celebrations such as the Chinese New Year, weddings, and birthdays.

They were first made popular in China’s southern coastal provinces of Guangzhou and Hong Kong, where drying was seen as a way to extend the shelf life of fish and other seafood.

First, it was mainly fish that were dried, but the focus shifted to other seafood such as sea cucumber, abalone and oysters as disposable incomes grew. Drying preserves the seafood and processes concentrates the flavours, so using them in cooking adds a more intense taste.

Also, Traditional Chinese Medicine regards many of the dried seafood products as having health benefits. Incorporating them into everyday cooking can maintain good health.