Dried scallop is a firm fixture in Cantonese cooking, usually put in soups, fried rice, congee and other dishes to impart a sweet, umami flavour. While the cube-like seafood is most prized for its concentrated flavour, it is also surprisingly nutrient-dense, serving as a good source of protein, calcium phosphate, potassium, zinc, magnesium, and vitamins A, B, and D. Adding a few of these little flavour bombs into your dishes can help nourish the kidney, invigorate the liver, and remove excess heat in the body. *Best keep refrigerated*