Dried oyster

Whole oysters cooked and sun-dried into flat coppery discs; the semi-dried, plumper grade is sold as golden oysters (gam hou). Soaked and rinsed of grit, they give soups and braises a concentrated, almost smoky oyster richness. Their name puns on 'good market', making them essential to Lunar New Year dishes with dried mushroom and black moss.

TCM properties

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

Traditional food therapy

In Cantonese food therapy it is used to nourish yin, replenish blood and calm the spirit, and it is traditionally noted as rich in zinc.

Cautions — read first

• High in purines, so those with gout should avoid it, especially during a flare
• High in sodium
• Avoid if you are allergic to seafood

Preparation

Soak and rinse out the grit (30 minutes or more); the sun-dried golden oysters (金蠔) are the ones to pick.

Origin · Geo-authentic (道地) source

深圳沙井（沙井蠔／金蠔正宗）；日本廣島為高級貨 — AU retail spans common grocer lines ($14-24/100g, origins unstated) to specialist Japanese (On Hing, pricing unverified)

Availability in Australia

Common at Asian grocers · A$14.19–23.8 / 100g
Qiancheng lightly salted 100g $14.19 to Fortune premium 500g $119 ($23.80/100g); Wellsoon 200g $37.99; On Hing Japanese 'from $55' UNVERIFIED

Pairs well with