Dried conch / sea snail head

The dried muscular head-foot of large sea snails, sold as dense golden-brown lobes that need six to eight hours' soaking (or bought frozen and blanched). Long boiling draws out a deep, sweet marine savour that defines many double-boiled and slow-boiled tonic soups. It keeps a firm, satisfying chew after hours in the pot.

TCM properties

Nature · cooling　Flavour · sweet、salty　Meridians · liver、kidney

Traditional food therapy

In Cantonese food therapy it is used to nourish yin, support the kidneys, moisten the lungs, calm the spirit and brighten the eyes — a favourite in soups for those who keep late nights; it is also traditionally noted as rich in iron.

Cautions — read first

• Go carefully if your spleen and stomach are weak and cold
• Not suitable after childbirth or during a period
• Take care if you have gout

Preparation

Soak dried conch head for 6 to 8 hours or overnight, scrub off the slime and blanch it (飛水); for the frozen kind, thaw and blanch.

Origin

美國、加拿大響螺及非洲螺頭為主流貨源（澳洲、中東、中國亦有出產） — Single priced AU observation (Fortune dry conch head 500g $188), origin unstated; On Hing whelk line sold out

Availability in Australia

Herbal shops / specialists · A$37.6–37.6 / 100g
Fortune Dry Conch Head 500g $188.00; single priced observation (On Hing whelk line sold out, no price)

Pairs well with