Dried sea whelk slices

Cross-cut dried slices of the sea whelk (Hemifusus, the true heung lo), sold as pale ivory ovals that show the snail's whorl. Soaked overnight and blanched, they are quicker to use than whole dried conch and give soups a clean, sweet marine flavour with a tender-firm bite. A staple of cooling soups with shi hu and huai shan.

TCM properties

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

Traditional food therapy

In Cantonese food therapy it is used to nourish yin, moisten dryness, cool internal fire and brighten the eyes, traditionally taken to soothe a dry throat; it is also noted as containing iron that supports the blood.

Cautions — read first

• Those with a weak, cold spleen and stomach can get diarrhoea and stomach pain from eating much of it
• Not suitable after childbirth or during a period
• Take care if you have gout

Preparation

Soak the dried slices overnight and blanch them (飛水) to take off the fishiness; thaw frozen whelk slices and blanch them too.

Origin

南中國海傳統響螺；市售螺片亦多非洲、美國貨 — On Hing's AU whelk-slice line was sold out unpriced at the 2026-08-18 check; nearest priced relative is dried conch head

Availability in Australia

Herbal shops / specialists

Pairs well with